Curried Coconut Rice
Ingredients:
1 tbsp butter
1 small yellow onion, chopped
1 garlic clove, chopped
2 tsp curry powder
1 cup jasmine rice
1 cup coconut milk
1/2 cup vegetable broth
1/2 cup water
1/2 tsp salt
pepper to taste
bay leaf
1 small can of sliced water chestnuts
1/2 cup unsalted cashews
Methods:
1. Chop the onion & garlic. Melt the butter in a medium sauce pan over medium heat & throw in the veggies.
Fry the onion & garlic for a few minutes, until tender.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Gqge0CdoZJFMfqoeeLcVPIfSLyBAuOA3L5y0JPxryfSZ6mUhGZqFCFBd39EvxzRw5e3piqo-6Pi6IV_IpK8HV8sahqI1OZuMPPw-JTQWzQHQJi_ObJyChNDCueQgoie4hblUp1-Jxs0/s400/DSC05023+(Large).JPG)
2. Add in the rice and curry powder.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOA-7r10KDS_F7VkV2n918f3cmsbW00k31vxUt_7YqHQA-0Za6EoTpDaZrRkuiG2J9fRnF5FcYetvvyEJ6u36uWyMvacnrtCWhlmny7RYsNC7UEZT8Rhq6b8OF4v4QneIaoAKO2WTSF0/s400/DSC05026+(Large).JPG)
As I mentioned above, I used hot curry powder - next time, I'll up it to 4 tsp though as I didn't find it spicy enough. Err on the side of caution though - start with 2 tsp & add more if you feel you need it.
3. Stir in the liquids, salt & pepper & the bay leaf.
Bring to a boil.
4. Once boiling, add the water chestnuts. Reduce heat, cover & simmer until all the liquid is absorbed.
5. Meanwhile, toast the cashews lightly. To do so, simply throw them into a small frying pan over low heat, stirring occasionally.
Toast them until they start to get a bit darker where they touch the pan.
6. Once the rice is done, serve topped with cashews.
Enjoy!
4 comments:
Looks yummy! You are so good: taking pictures of all the steps! I always forget!
I made curry this weekend too!! :) I used green curry paste though, but I still used the coconut milk, and I put in vegs and shrimp and made a stirfry-ish thing out of it :)
oh YES, i love using green curry paste - so tasty!
i am gonna try this !! looks great
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