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Coconut cream curry rice
For health safety reasons, we have switched to canned coconut milk and cream at home since it can be stored in bulk and does away with the need to go out to buy freshly grated coconut every time we need some.
Course
Breakfast, Side Dish
Cuisine
Asian
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
1 ½
tablespoons
palm oil
½
cup
sliced scallions
white and light green portions only
1
one-inch knob
ginger
peeled and thinly sliced
¼
cup
chopped cilantro stems and roots
¼
cup
chopped toasted nuts
cashew nuts were used here
1
small
carrot
peeled and chopped
¼
cup
sultanas
salt
pepper
1 ½
cups
basmati rice
1 ½
tablespoons
curry powder
fish sauce
1 ½
cups
coconut cream
Instructions
Heat the palm oil in a wok or frying pan.
Saute the scallions, ginger and cilantro until softened and aromatic.
Add the cashew nuts, carrot and cilantro, sprinkle in a few pinches of salt and pepper, and cook for a minute.
Pour in the rice and sprinkle in the curry powder.
Stir and add two tablespoons of fish sauce.
Pour in a cup of water, set the heat to low, cover the pan and leave to allow the rice to absorb the water.
Pour in the coconut cream and stir.
Taste and add more fish sauce, as needed.
Cover the pan once more and leave until all the coconut cream has been soaked up.
Fluff up the rice with a fork, taste and adjust the seasonings, if needed.
Tip: Squirt in a little lime or lemon juice and toss before serving.