THAI COCONUT RICE RECIPE RECIPES

Name: Thai Coconut Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 cup jasmine rice or 1 cup long grain rice; 1 (14 ounce) can coconut milk; 1/4 cup water; 1/2 teaspoon salt; 1/2 teaspoon sugar; 1/2 teaspoon crushed red pepper flakes; 1/8 teaspoon turmeric; 1 teaspoon finely chopped fresh ginger; finely chopped crystallized ginger (optional); sliced almonds (optional)

THAI COCONUT RICE RECIPE - FOOD.COM

Thai Coconut Rice Recipe - Food.com image

Creamy coconut combined with a little bite from red pepper flakes and ginger, create a delicious rice dish to accompany a wide range of entrees.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup jasmine rice or 1 cup long grain rice
1 (14 ounce) can coconut milk
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon turmeric
1 teaspoon finely chopped fresh ginger
finely chopped crystallized ginger (optional)
sliced almonds (optional)

Steps:

Combine all ingredients in a saucepan, except the crystallized ginger and sliced almonds.
Stir well to combine.
Cook over medium high heat, stirring until mixture comes to a low boil.
Immediately reduce heat to low.
Cover and cook for about 18 minutes.
Fluff with a fork.
The cover, and let sit for 5 more minutes.
Garnish the finished rice with the candied ginger and the sliced almonds.

Nutrition Facts : Calories 369.6, FatContent 22.5, SaturatedFatContent 19, CholesterolContent 0, SodiumContent 307.4, CarbohydrateContent 39.2, FiberContent 1.7, SugarContent 1, ProteinContent 5.7

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

Ingredients

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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