2 Waitoa 5-piece packs of Manuka Honey or Thai Curry kebabs, or a mix of both
2 cups basmati or jasmine rice
1 cup coconut milk
2 kaffir lime leaves
½ teaspoon salt
½ cup coriander. coarsely chopped
grated zest and juice of 1 lime
8 baby bok choy, cut in half lengthwise
1 teaspoon soy sauce
1 teaspoon sesame oil
2 teaspoon toasted sesame seeds
2 tablespoons toasted coconut chips or threads
Rinse the rice in cold water until the water runs clear. Drain and put in a saucepan with
the coconut milk, 2 cups water, the kaffir lime leaves and salt. Bring to the boil, then lower the heat to low, cover with a tight-fitting lid and cook for 15 minutes.
Turn off the heat and sit for 10 minutes. Fluff up with a fork and add the coriander and zest.
Preheat a barbecue or frying pan to medium heat. Oil lightly then cook the kebabs as per packet instructions until golden and cooked through.
Blanch the bok choy in boiling water for 1-2 minutes, drain and dress with the lime uice, soy sauce, sesame oil and sesame seeds.
Divide the rice among plates, add the bok choy and kebabs and scatter over the coconut chips.