Coconut Curry Jasmine Rice

Wow! Really delicious. This is suitable for special occasions and serving to guests as well as everyday meals. I used brown jasmine rice instead of white. This is definitely a keeper.

I loved this recipe! My the amount of curry was perfect. I halved the salt (as I usually do) but probably shouldn't have as I ended up adding a bunch at the table. Next time I might substitute the water for more chicken broth or more coconut oil just to give it a little extra flavor, but it really was quite lovely. I will definitely make it again.

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!

Best rice dish ever! This dish has so much flavor and I would definitly make it again!

This was very easy and great tasting. It made a nice compliment to a spicy dish.