Creamy Coconut Curry Rice for Eight
Creamy Coconut Curry Rice for Eight
ingredients
- 2 cups jasmine rice
- 2 cans (14 oz each) coconut milk
- 2 cups vegetable broth
- 2 tablespoons red curry paste
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons brown sugar
- 4 tablespoons coconut oil
- 2 red bell peppers, thinly sliced
- 2 carrots, julienned
- 2 small onions, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
steps
- 1.
Rinse the jasmine rice under cold water until the water runs clear.
- 2.
In a medium saucepan, combine the rice, coconut milk, and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork.
- 3.
In a small bowl, whisk together the red curry paste, soy sauce, lime juice, and brown sugar until well combined. Set aside.
- 4.
Heat coconut oil in a large skillet over medium heat. Add the bell peppers, carrots, onions, garlic, and grated ginger. Sauté for 5 minutes or until the vegetables are slightly softened.
- 5.
Push the vegetables to one side of the skillet and add the curry paste mixture to the empty side. Cook for 1-2 minutes, stirring constantly until fragrant.
- 6.
Mix the vegetables with the curry paste mixture and add the cooked rice. Stir well to coat the rice with the flavorful sauce. Cook for an additional 2-3 minutes until heated through.
- 7.
Serve the creamy coconut curry rice garnished with fresh cilantro and lime wedges on the side.
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