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Coconut Curry Rice

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Ingredients

Adjust Servings:
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

Nutritional information

331.6
Calories
119 g
Calories From Fat
13.3 g
Total Fat
4.7 g
Saturated Fat
15.3 mg
Cholesterol
176.1 mg
Sodium
47.5 g
Carbs
3.8 g
Dietary Fiber
4.3 g
Sugars
7.1 g
Protein
115g
Serving Size

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Coconut Curry Rice

Features:
    Cuisine:

    i enjoyed the creaminess of this rice dish, and the special touch of the peanuts. The only thing I would have done is to have increased the spiciness a little. I am always light handed on Indian Spices, but even I thought this needed a little more. I served with curry chicken and spinach.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Coconut Curry Rice,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!,i enjoyed the creaminess of this rice dish, and the special touch of the peanuts. The only thing I would have done is to have increased the spiciness a little. I am always light handed on Indian Spices, but even I thought this needed a little more. I served with curry chicken and spinach.


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    Steps

    1
    Done

    Melt Butter in Medium Saucepan on Medium Heat. Add Curry Powder and Sugar; Cook and Stir 30 Seconds.

    2
    Done

    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.

    3
    Done

    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).

    4
    Done

    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.

    5
    Done

    May Be Served Hot or at Room Temperature.

    Avatar Of Calliope Mcintyre

    Calliope Mcintyre

    Gluten-free guru creating delicious and satisfying dishes without the gluten.

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