COCONUT GINGER RICE RECIPES

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TURMERIC, GINGER & COCONUT FISH CURRY RECIPE | BBC GOOD FOOD



Turmeric, ginger & coconut fish curry recipe | BBC Good Food image

Serve up this healthy fish curry, with vibrant turmeric, ginger and coconut flavours, for an easy midweek meal. It takes just 30 minutes from prep to plate

Provided by Liberty Mendez

Categories     Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 13

1 tbsp olive oil
2 onions, finely sliced
thumb-sized piece of ginger, grated
½ tbsp turmeric
1 tbsp garam masala
½ tsp cayenne
325ml light coconut milk
400g boneless and skinless cod loin, cut into chunks
300g frozen peas
300g sugar snap peas
400g brown basmati rice, cooked, to serve
1 red chilli, finely sliced
1 lime, cut into wedges, to serve

Steps:

  • Heat the oil in a large saucepan over a medium heat, then fry the onion for 8 mins until translucent. Stir in the ginger and spices, and cook for another minute. Pour in the coconut milk and 100ml water, stir, then simmer for 10 mins.
  • Add the cod, frozen peas and sugar snap peas, and simmer for 5 mins until the fish is flaky. Serve with the rice, sliced chilli, a good grinding of black pepper and some lime wedges on the side for squeezing over.

Nutrition Facts : Calories 409 calories, FatContent 12 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 7 grams fiber, ProteinContent 28 grams protein, SodiumContent 0.3 milligram of sodium

THAI ROAST CHICKEN THIGHS WITH COCONUT RICE RECIPE | BON ...



Thai Roast Chicken Thighs With Coconut Rice Recipe | Bon ... image

This single skillet, weeknight riff on Diana Yen's favorite Thai rotisserie chicken packs coconut milk, lime juice, and fish sauce for plenty of umami.

Provided by Diana Yen

Yield 4 servings

Number Of Ingredients 13

Zest and juice of 1 lime
1 1" piece ginger, peeled, finely grated, plus 3 peeled slices
2 garlic cloves, finely chopped
⅓ cup coconut palm sugar or (packed) light brown sugar
¼ cup fish sauce
1 13.5-oz. can unsweetened coconut milk, divided
2 Tbsp. extra-virgin olive oil, plus more for brushing
2 tsp. freshly ground black pepper, plus more
2 lb. skin-on, bone-in chicken thighs (4–6)
½ medium head of green cabbage, stem trimmed, sliced into 1"-thick wedges
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
1 cup white jasmine rice, rinsed until water runs clear
Cilantro leaves with tender stems and lime wedges (for serving)

Steps:

  • Whisk lime zest and juice, grated ginger, garlic, coconut palm sugar, fish sauce, ½ cup coconut milk, 2 Tbsp. oil, 2 tsp. pepper in a large bowl to combine. Set ¼ cup marinade aside for serving. Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.
  • Preheat oven to 400°. Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a medium cast-iron skillet. Remove chicken from marinade and set, skin side up, on top of cabbage; season with salt and pepper. Roast 35 minutes. Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 5–7 minutes more.
  • Meanwhile, bring rice, ginger slices, remaining 1 cup coconut milk, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve.
  • Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over.

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THAI ROAST CHICKEN THIGHS WITH COCONUT RICE RECIPE | BON ...
This single skillet, weeknight riff on Diana Yen's favorite Thai rotisserie chicken packs coconut milk, lime juice, and fish sauce for plenty of umami.
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  • Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over.
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TURMERIC, GINGER & COCONUT FISH CURRY RECIPE | BBC GOOD FOOD
Serve up this healthy fish curry, with vibrant turmeric, ginger and coconut flavours, for an easy midweek meal. It takes just 30 minutes from prep to plate
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner
Calories 409 calories per serving
  • Add the cod, frozen peas and sugar snap peas, and simmer for 5 mins until the fish is flaky. Serve with the rice, sliced chilli, a good grinding of black pepper and some lime wedges on the side for squeezing over.
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