Nasi kuning – Indonesian turmeric rice with spicy green beans

20 minutes


Nasi kuning (turmeric rice)

  • 400g of Tilda Long Grain Rice
  • 1 stick of lemongrass, bashed
  • 250ml of coconut milk
  • 250ml of water
  • 2 tsp ground turmeric
  • 1/2 tsp salt

Stir-fried green beans with chilli shrimp paste

  • 400g of green beans, ideally fine green beans
  • 6 garlic cloves
  • 2 bird's eye chillies, or 4 depending on spice tolerance
  • 1 tbsp of shrimp paste, ideally fermented
  • 2 tbsp of groundnut oil

To serve

  • 1 handful of prawn crackers
  • 1 handful of peanuts, roasted (skin-on)
  • 1 handful of coriander, chopped


Rinse the rice well until the water runs relatively clear
If using a rice cooker, put all the ingredients for the rice in a rice cooker and let it do its magic. If cooking on the hob, bring the rice and all ingredients to a boil in a saucepan, then cover and turn the heat down to the lowest setting. Let the rice cook, undisturbed, for about 10–15 minutes or until all the liquid is absorbed. Turn the heat off, give the rice a stir, and put the lid back on, letting it finish cooking by steaming in the pan’s residual heat for another 5 minutes
Meanwhile, trim the green beans and halve into finger-length pieces. Finely chop the garlic and chillies (keeping them separate from each other)
Heat a wok over a high heat until smoking hot, then add the groundnut oil. Add the garlic and fermented shrimp paste and stir-fry until fragrant, which will only take a few seconds
Push the garlic to the side of the wok, add the green beans and stir-fry for about 3–5 minutes, until they turn bright green but are still crisp. Add the chillies and give everything a final toss together
Serve hot immediately with the turmeric rice, prawn crackers and roast peanuts