This coconut curry rice is a great side to pair with a number of traditional Indian recipes.
1 1/4 tablespoons butter
1 small onion, chopped
2 teaspoons curry powder
1 cup jasmine or long-grain rice
1/3 cup golden raisins
1 cup light coconut milk*
1/2 cup vegetable broth
1/2 cup water
1/2 teaspoon salt
1 bay leaf
How to Make It
Melt butter in a medium saucepan. Add onion, and sauté until tender. Add curry powder and rice; cook 2 minutes. Stir in remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove bay leaf.
*Note: Equal parts regular coconut milk and water may be substituted for light coconut milk.
I doubled this recipe for a community luau that featured a roasted pig.
There was none left at the end of the day.
Measurements were followed exactly, no changes - none needed.
Really wonderful...bon appetito!
I sauteed four cloves of garlic with the onion and used basmati rice instead of jasmine. Took a bit longer to get done, so I ended up using the entire can of coconut milk. This was a perfect side for our Tandoori-Spiced Grilled Shrimp with Mint-Cilantro Chutney and Eggplant Crostini. Delicious!