oil in a large saucepan. Add garlic, green shallots, coriander, galangal
powder and rice. Stir for 1 minute to coat rice and cook until aromatic.
Add coconut milk, water and curry leaves and bring to the boil. Reduce
heat to low and cook for 10 minutes stirring from time to time or until
liquid is absorbed. Transfer rice to a steamer and steam for 10-12 minutes
or until grains are light. If you don't have a steamer continue to cook
rice at the lowest heat for 5-10 minutes or until cooked. Remove curry
leaves and serve immediately.