COCONUT MILK CURRY RICE RECIPES

Name: Coconut Curry Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 cup basmati rice or 1 cup jasmine rice; 1 (14 ounce) can coconut milk; 1/4 cup water; 1/2 teaspoon salt; 1/2 teaspoon sugar; 2 teaspoons fresh ginger, grated; 1/2 teaspoon curry powder

COCONUT CURRY RICE RECIPE - FOOD.COM

Coconut Curry Rice Recipe - Food.com image

I couldn't find a recipe with both coconut milk and curry - so I came up with this. It works for our family and I hope you like it, too.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup basmati rice or 1 cup jasmine rice
1 (14 ounce) can coconut milk
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoons fresh ginger, grated
1/2 teaspoon curry powder

Steps:

Combine all ingredients in a saucepan.
Bring to a boil.
Cover and reduce heat to low.
Cook about 15 minutes.
Stir and fluff rice.
Let stand 5 minutes.

Nutrition Facts : Calories 544.6, FatContent 18.3, SaturatedFatContent 16.3, CholesterolContent 0, SodiumContent 331.9, CarbohydrateContent 91.7, FiberContent 1.9, SugarContent 54.3, ProteinContent 4.9

COCONUT CURRY RICE RECIPE - FOOD.COM

Coconut Curry Rice Recipe - Food.com image

Fragrant yellow rice with a touch of curry and spices, cooked in coconut milk and topped with roasted peanuts and fresh coriander (cilantro). Scrumptious! Serve hot or at room temperature, on it's own or as a side to satay chicken or vegetarian cuisine. Inspired by a Zatarain's recipe. Note: This is not an overly hot and spicy dish, as written, but very delicious. We like it light to medium spicy so the other ingredients' delicate flavors aren't lost in the heat; it's just a matter of taste. If you like more heat and spice, adjust the seasonings as needed (you can use hot madras curry, and hot peppers for the mild ones). Enjoy!

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons butter
2 teaspoons curry powder
2 teaspoons sugar
1/4 teaspoon turmeric
1 dash garlic powder
1 dash onion powder
1/3 cup diced red bell pepper
1/3 cup diced green bell pepper
1/2 teaspoon chicken base (or salt)
1/2 teaspoon molasses
1 cup water
1 (14 ounce) can light coconut milk
1 cup mahatma jasmine rice
1/4 cup roasted peanuts
1 -2 tablespoon snipped fresh cilantro
1 fresh lime, cut into wedges

Steps:

Melt butter in medium saucepan on medium heat. Add curry powder and sugar; cook and stir 30 seconds.
Pour water and coconut milk into saucepan. Bring to boil. Stir in rice, turmeric, garlic, onion, chicken base (or salt), and molasses; return to boil.
Reduce heat to low; cover and simmer 15-20 minutes or until rice is tender (add diced red and green bell pepper the last 5 minutes of cooking).
Remove from heat. Let stand 5 minutes, then fluff rice with a fork and serve topped with roast peanuts, snipped coriander, and fresh lime wedges.
May be served hot or at room temperature.

Nutrition Facts : Calories 331.6, FatContent 13.3, SaturatedFatContent 4.7, CholesterolContent 15.3, SodiumContent 176.1, CarbohydrateContent 47.5, FiberContent 3.8, SugarContent 4.3, ProteinContent 7.1

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Fragrant yellow rice with a touch of curry and spices, cooked in coconut milk and topped with roasted peanuts and fresh coriander (cilantro). Scrumptious! Serve hot or at room temperature, on it's own or as a side to satay chicken or vegetarian cuisine. Inspired by a Zatarain's recipe. Note: This is not an overly hot and spicy dish, as written, but very delicious. We like it light to medium spicy so the other ingredients' delicate flavors aren't lost in the heat; it's just a matter of taste. If you like more heat and spice, adjust the seasonings as needed (you can use hot madras curry, and hot peppers for the mild ones). Enjoy!
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