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Curry Rice Recipe With Coconut Milk

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Kitchen Simmer Fish Curry with Coconut Milk
Kitchen Simmer Fish Curry with Coconut Milk from curryandcomfort.blogspot.ca

Description

Curry rice with coconut milk is a delicious and aromatic dish that is perfect for any occasion. This recipe is packed with flavor and is super easy to make. The creamy coconut milk adds a rich and smooth texture to the dish, while the curry powder makes it spicy and flavorful. This dish is perfect for those who love spicy food and exotic flavors.

Prep Time

The prep time for this dish is around 15 minutes. This includes washing and cutting the vegetables, measuring the ingredients, and preparing the rice.

Cook Time

The cook time for this dish is around 30 minutes. This includes cooking the vegetables, adding the coconut milk and curry powder, and cooking the rice.

Ingredients

  • 1 cup of Basmati rice
  • 1 can of coconut milk
  • 1 tablespoon of curry powder
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 carrot, chopped
  • 1 tablespoon of vegetable oil
  • Salt and pepper to taste

Equipment

  • A large skillet or wok
  • A medium-sized pot
  • A wooden spoon or spatula
  • A cutting board and knife
  • A measuring cup and spoons

Method

  1. Wash the Basmati rice and cook it according to the instructions on the package.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  3. Add the chopped onions and garlic to the skillet and sauté for 2-3 minutes until they are fragrant and slightly browned.
  4. Add the chopped bell peppers and carrots to the skillet and continue to sauté for another 5 minutes until they are slightly softened.
  5. Add the curry powder to the skillet and stir well to combine with the vegetables.
  6. Pour the can of coconut milk into the skillet and stir well to combine with the vegetables and curry powder.
  7. Reduce the heat to medium-low and let the mixture simmer for 10-15 minutes until the sauce has thickened slightly and the vegetables are fully cooked.
  8. Season with salt and pepper to taste.
  9. Serve the curry rice in bowls, topped with the cooked Basmati rice.
  10. Garnish with fresh herbs, such as cilantro or parsley, if desired.

Notes

  • This recipe can be easily customized to include your favorite vegetables, such as broccoli, zucchini or mushrooms.
  • You can also add some protein to the dish, such as chicken, shrimp or tofu.
  • If you prefer a milder flavor, use less curry powder or substitute it with a mild curry powder.
  • You can also use brown rice instead of Basmati rice for a healthier option.

Nutrition Info

  • Calories: 482
  • Fat: 26g
  • Carbohydrates: 55g
  • Protein: 8g
  • Sugar: 5g
  • Sodium: 142mg

Recipe Tips

  • Make sure to use a good quality curry powder for the best flavor.
  • Don't overcook the vegetables, as they will become mushy and lose their flavor and texture.
  • If the sauce is too thick, you can add some water or vegetable broth to thin it out.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the leftovers in a skillet or in the microwave, adding some water or coconut milk to loosen the sauce if needed.

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