A fusion rice dish using coconut milk, lemongrass, and green curry paste with snap peas.
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Rinse the jasmine rice under cold water until the water runs clear, then drain thoroughly.
Heat coconut oil in a large pot or deep skillet over medium heat and sauté the shallots until translucent.
Add the green curry paste and lemongrass to the pot, stirring constantly for 2 minutes until the paste becomes fragrant and slightly darker.
Stir in the drained rice, coating every grain with the curry paste and oil mixture for about 1 minute.
Pour in the coconut milk, vegetable broth, and fish sauce. Bring the mixture to a gentle boil.
Reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until the liquid is absorbed.
Quickly lift the lid, place the snap peas on top of the rice, and cover again for 5 minutes off the heat to steam the peas.
Remove the lemongrass stalk and lime leaves, then fluff the rice with a fork while stirring in the lime juice and fresh cilantro.
