Normally I just whip up plain rice when we have it as a side dish but I decided to get a little fancy with this coconut and curry infused version. Great with roasted chicken or salmon on top or with some thai seasoned shrimp and a side of greens. You can use flavoured coconut milk like what we did, normal or even lite to spice up your side dish for tonight!
Coconut Curry Rice (makes 6 servings):
1 tsp coconut oil
1 cup chopped onions
1 tbsp grated fresh ginger
2 tsp diced garlic
1 tsp curry powder
1 can coconut milk (we used Cha’s Organic Lemongrass and Ginger)
1.5 cups jasmine rice, rinsed
1/2 cup chopped fresh cilantro
salt and pepper to taste
1) Put coconut oil into a medium sauce pan and saute the onions over medium heat, stirring until softened (about 3 mins). Then add in the ginger, garlic and rice and toss for about 1 min.
2) Pour coconut milk into a large measuring cup, then fill with water up to the 3 cup mark. Add the curry powder to the liquid then pour this over the rice and stir to combine. Bring to a boil then turn the heat to a simmer and cook covered for about 12 mins or until cooked to your preferred tenderness. Season with salt and pepper and add in the chopped cilantro. Serve and enjoy every bite!
Macronutrient Breakdown (per serving):