Best Coconut Curry Rice Recipes

SLOW ROASTED PORK WITH COCONUT CURRY SAUCE, CORN TORTILLAS, FRESH TOMATO SALSA OVER BASMATI RICE

Steps:

• For the pork: Preheat the oven to 350 degrees F. Rub the spices into the pork and roast for about 8 hours. Let cool. Pull apart and discard any fat. Put the pork pieces in a large pot and add the coconut milk.
• Meanwhile, for the curry sauce: Saute the curry paste, ginger, garlic, and black beans in sesame oil until fragrant, 3 to 4 minutes. Add this mixture to the pot with the pork and coconut milk. Add the lime leaves. Braise on low heat for 1 to 2 hours.
• For the rice: Blend the cilantro, jalapeno, garlic, and 1 cup of water. Put this mixture in a pot on the stove. Add the basmati rice. Add 2 1/2 cups water. Bring to a boil, and then simmer, covered, until the rice absorbs the liquid, 20 to 25 minutes. When done, add the butter and salt and pepper, to taste.
• For the salsa: Roast the jalapeno and poblano peppers, peel, and remove the seeds. Toast the cumin seeds and then grind. Dice the tomatoes and red onion and mix together in a bowl with the other salsa ingredients.
• Heat the corn tortillas on a griddle. Plate the rice, put the pork with sauce on top, and finish with salsa and tortillas.

CHICKEN CURRY WITH COCONUT RICE

Steps:

• For the coconut green onion rice: Melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, about 2 minutes. Add the rice and stir to coat the grains in the butter. Add the coconut milk, salt, pepper and 1 cup of water and bring to a boil. Stir once, cover, reduce the heat to medium-low and cook until tender, about 16 minutes.
• Preheat the oven to 300 degrees F.
• Spread the cashews on a baking sheet and toast in the oven until lightly golden brown, about 8 minutes. Let cool and finely chop in a food processor.
• Remove the rice from the heat and let sit, covered, for 5 minutes. Remove the lid, fluff the rice with a fork and fold in the green onions and half of the cashews. Let sit 5 minutes more before serving.
• For the chicken curry: Heat a small saute pan over low heat. Add the allspice, cloves and fennel and toast, shaking the pan occasionally, until you can smell the spices, about 5 minutes. Remove from the heat and let cool slightly. Transfer the spices to a coffee or spice grinder and finely grind. Combine the ground spices with the curry powder in a small bowl.
• Heat the oil in a large Dutch oven over medium-high heat until it begins to shimmer. Season the chicken with salt and pepper and then with 1 tablespoon of the curry spices, tapping off any excess. Brown the chicken on all sides, about 8 minutes, and remove to a plate.
• Add the onion to the Dutch oven and cook until soft, about 4 minutes. Add the ginger and cook for 30 seconds, then add the remaining curry spices and cook for 1 minute. Add the tomato paste and cook for 1 minute. Add the chicken stock, coconut milk, salt and pepper and cook until reduced slightly, about 10 minutes. Add the cinnamon sticks and mango and cook until reduced slightly, about 10 minutes. Reduce the heat to low, add the chicken and cook until tender, about 15 minutes. Remove the chicken to a bowl and discard the cinnamon stick and mango pieces. Add the dried coconut and the remaining 1/2 cup cashews and cook until slightly thickened, about 10 minutes more. Remove from the heat, return the chicken to the pot and fold in the green onions, cilantro and mint and season with salt, pepper and honey, if needed.
• To serve: Spoon the rice into bowls and ladle some chicken curry over.

COCONUT CURRY RICE

Steps:

• Combine all ingredients in a saucepan.
• Bring to a boil.
• Cover and reduce heat to low.
• Cook about 15 minutes.
• Stir and fluff rice.
• Let stand 5 minutes.

ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES

Steps:

• Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
• Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
• Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.

SHRIMP WITH BANANA CURRY AND STEAMED COCONUT RICE

Steps:

• In a saucepan, add peanut oil and heat. When the oil is hot, add the shrimp and saute quickly, just until they start to turn pink, but are not cooked through. Remove the shrimp from the pan to a plate.
• Add the garlic, ginger, green onion, lemongrass, apple, galangal, and bananas to the same pan and saute until soft with no color, about 4 minutes. Add cumin and curry powder and saute for 1 minute. Add the lemon, lime, and orange juice along with the tamarind paste, coconut milk, and cilantro. Bring to a boil and simmer for 20 minutes.
• Strain the sauce and return to the heat. Add the Thai basil and kaffir lime leaves.
• Place the shrimp in the sauce and cook until just heated through. Place some rice on each plate. Top the rice with 3 shrimp and surround with the sauce.
• Rinse the rice 2 or 3 times and drain well. Set up a bamboo steamer on the stove. Place the rice in a metal bowl and fill with boiling water until the water is 1/2 inch above the rice. Place the bowl in the steamer and steam until tender, about 20 minutes.
• Remove the cooked rice from the steamer and cool slightly. To the slightly cooled rice, add the butter, orange zest, cumin, and coconut. Stir until well mixed and add the saffron. Before serving, stir in the cilantro.

QUICK COCONUT CURRY WITH RICE, CORN, AND BEANS

Steps:

• Mix black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot until smooth and evenly combined; simmer over medium-low heat, stirring often, until curry sauce is heated through, about 5 minutes.
• Pour enough water into a separate pot to almost fill and bring to a boil; season with a pinch of salt. Add rice to boiling water and cook, stirring occasionally, until rice is very soft, about 15 minutes. Drain excess water from rice.
• Mix rice and curry sauce together in a large bowl.

GOAN PRAWN & COCONUT CURRY WITH CUMIN RICE

Steps:

• Heat the oil and fry the onion, ginger, garlic and chilli for 5 mins until starting to soften. Add the spices, curry leaves and potato, then cook for 1 min more. Stir in the coconut milk and tomatoes, cover and leave to simmer for 10 mins until the potato is tender.
• Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.
• Meanwhile, make the rice. Tip the cumin into a pan and toast over a dry heat for 30 secs. Add the rice, salt to taste and 400ml water, then cover and cook for 8-10 mins until the rice is tender and the water has been absorbed. Serve with the curry.

THAI TOFU W/RED CURRY SAUCE OVER COCONUT SCALLION RICE

Steps:

• If using lime leaves (dried), soak in hot water for 30 minutes.
• Bring coconut milk, 2 1/2 cups water, 1 tsp salt to a boil, then add rice.
• Cover the pan and reduce heat to lowest setting.
• Cook for 25 minutes.
• Pan fry tofu until golden brown.
• Drain on papertowel & set aside.
• Chop lime leaves in small pieces.
• In a food processor or blender, combine lime rind/leaves, 2/3 cup cilantro, garlic, & peanuts.
• Run the machine in spurts.
• With the machine running, add the fish sauce & 3 TBSP oil, then the chili sauce.
• Transfer mixture to bowl.
• Put broccoli and 1/2 cup water in pan.
• Cover and steam for 2 minutes.
• Add sauce, stir for 1 minute, then add tofu.
• Stir scallions into rice.
• Serve tofu curry over rice.

SESAME RED CURRY CHICKEN WITH BOK CHOY AND SWEET COCONUT RICE

Steps:

• Arrange bok choy and red pepper in bottom of slow cooker. Season 4 chicken breast halves all over with salt and black pepper and place on top of bok choy.
• In a small bowl, whisk together broth, sake, sesame oil, ginger, and curry paste. Pour mixture over chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
• In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut. Set aside 1 1/2 cups for another recipe.
• Spoon rice onto a serving platter. Top with chicken, bok choy, bell peppers and sauce from slow cooker. Garnish with cilantro.

COCONUT CURRY SHRIMP WITH BASMATI RICE

Steps:

• Bring the 3 cups water to a boil and add the rice.
• Stir, return to a boil and cover, reducing heat to medium low-you want it simmering.
• In a food processor or blender puree the onion, red pepper, ginger, garlic, lime zest, and pepper flakes.
• Pulse a few times, scrape down and add the ground almonds, coriander, paprika and tumeric.
• Blend into a paste.
• In a large skillet toast the mustard seeds over medium high heat.
• Skake the pan to prevent burning.
• Remove from pan and pour into a bowl to cool, set aside.
• Reduce heat to medium and add the oil.
• Swirl a few times and add the paste, cooking for 10-12 minutes.
• You want it a deep orange color and clumping together.
• Add the mustard seeds, 1 cup of water and the salt.
• Bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Strain through a fine sieve into a bowl, pressing with a spatula to extract the liquid.
• Rinse and dry skillet and return liquid to it.
• Gently whisk in the coconut milk and lime juice until well blended.
• Bring to a boil, reduce heat to a simmer and add the shrimp, stirring gently until shrimp turn pink, about 3-4 minutes.
• Pour over cooked rice.

TROPICAL RED CURRY SHRIMP WITH COCONUT RICE

Steps:

• shell the prawns and marinate in the fridge with coconut milk.
• Prepare rice just like you usually do, but substitute half the water with coconut milk.
• Heat up curry sauce ingredients except cilantro over low heat, stirring until all ingredients are consistent.
• Add washed cilantro, stems and all into the sauce for flavor.
• remove cilantro before serving.
• Slice all the fruit into bit sized pieces.
• Get a stainless steel saute pan very hot and add macadamia nut oil (olive or peanut oil would probably work fine too).
• Let oil get smoking hot.
• Add fruit and swirl it around occasionally to prevent from sticking.
• Allow fruit to caramelize (singe and turn brown on the edges, about 5 minutes) bringing out the sugars.
• Push fruit to the edge of the saute pan.
• Add shrimp and marinade in the center.
• Cook one side of shrimp to desired doneness (depends on the size of the shrimp).
• Mix up the fruit and shrimp in the pan, partially deglazing the pan using a wood spoon or spatula.
• Cook to desired doneness.
• Serve in wide bowls with a scoop of rice, followed by shrimp and fruit stir-fry, and then sauce over the top.
• Enjoy your meal with a Belikin beer and plan your next vacation to Belize that includes a stop at the Maya Beach Hotel.

JACK'S THAI GREEN CURRY WITH COCONUT RICE

Steps:

• COCONUT RICE - to make coconut rice, place rice in a large saucepan and add coconut milk and salt amd slowly bring to the boil over medium heat, cover with a lid, reduce heat to low and cook for 10 minutes or until rice has absorbed liquid and then remove from heat and stand covered for a further 10 minutes or until rice is tender.
• CURRY PASTE - Meanwhile to make curry paste, place all ingredients in a food processor, cover and then process until it forms a smooth paste.
• GREEN CURRY - Heat 1 tablespoon oil in a wok or large deep frying pan over medium high heat and add 1/2 cup of the curry paste and cook, stirring for 1 minute or until fragrant and then add the chicken and cook, stirring for 4 minutes or until chicken is browned and almost cook through and then add coconut cream, beans and lime leaves and stir to combine and then simmer, stirring for 2 minutes or until chicken is cooked through and then add fish sauce and sugar, and stir to combine.
• Divide the rice among 4 bowls and top with the curry, then garnish with coriander sprigs and thai basil and serve with lime wedges.
• The remaining curry paste will keep covered in the fridge for 7 days.

CURRY CHICKEN WITH COCONUT PEAS AND RICE

Steps:

• For the chicken: Drizzle the chicken breasts with some olive oil in a large bowl. Mix the curry powder, onion powder and cayenne together in a small bowl. Rub the chicken breasts with the seasoning mixture. Add the minced garlic to the chicken, mixing so the garlic is distributed throughout the chicken. Marinate the chicken, spices and garlic together for 30 minutes.
• Heat a large Dutch oven over medium-high heat and add 1/4 cup olive oil. Sprinkle the chicken with kosher salt and sear it, in batches, until golden brown on each side. Remove the chicken to a plate. Add the sliced onions and diced potatoes and saute until the onions turn translucent, about 5 minutes. Then add the chicken back in along with the chicken stock. Bring to a boil and lower to a simmer. Cover and simmer until the chicken is cooked through, 45 minutes to an hour.
• For the rice: Melt the butter in a medium saucepan over medium-high heat. Then add the rice, coconut milk, granulated garlic, onion powder, thyme, bay leaves and 2 cups water. Cook, uncovered, until the rice begins to peek through and begins to absorb the moisture. Then, stir in the chickpeas. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes. Season with salt.
• Serve the chicken curry over the coconut peas and rice.

INDONESIAN BEEF CURRY WITH COCONUT RICE

Steps:

• To prepare curry, heat a large skillet over medium-high heat. Coat the pan with cooking spray. Place half of the beef in skillet; cook 1 minute on each side or until browned.
• Remove the beef from pan. Keep warm. Repeat process with the remaining beef.
• Lower heat to medium; add oil to pan. Add shallots, ginger, garlic, and chiles; cook 4 minutes or until tender, stirring occasionally.
• Stir in coriander and next 6 ingredients (through cinnamon); cook 30 seconds, stirring constantly.
• Return beef to pan. Add broth; bring to a simmer. Cover, reduce heat, and simmer 35 minutes or until beef is tender.
• Uncover and cook 10 minutes or until sauce thickens. Discard cinnamon stick; stir in juice.
• To prepare rice, bring 1 1/4 cups water and remaining ingredients to a boil.
• Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes.
• Fluff with a fork. Place 2/3 cup rice onto each of 6 plates; top each serving with 1/2 cup curry.

SHRIMP CURRY WITH LENTILS AND COCONUT RICE

Steps:

• Apricot chutney, fresh cilantro leaves and sliced green onions, for serving
• For the lentils: Coat a medium pot with ghee or olive oil and heat over medium. Add the garlic, onion, ginger, cumin and coriander and cook, stirring, until the onions are soft, about 5 minutes. Add the lentils, chicken stock and water and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are soft, about 35 minutes. Season with salt and keep warm.
• Meanwhile for the rice: Add the coconut milk, rice, ginger, onion and 1/2 teaspoon salt in a medium saucepan, bring to a boil and then reduce the heat to low, cover and simmer until rice is tender and has absorbed all liquid, about 25 minutes. Keep warm.
• For the curry: Process the onion in a blender or food processor until a puree.
• Heat the ghee in a large pot over medium heat. Add the garam masala, turmeric and cumin, coriander and pepper stir until the spices toasted are fragrant, about 1 minute. Pour the onion puree into pot and then add the tomatoes, ginger and garlic. Cook, stirring, until the mixture thickens, 6 to 8 minutes. Add the chicken stock, tamarind and serrano pepper, stir well, bring to a simmer and cook for 5 minutes. Add the coconut milk, vinegar and lemon juice bring to a simmer and cook for 10 minutes. Add the shrimp and simmer until they are pink and cooked through, 5 to 7 minutes.
• To serve: Scoop mounds of rice in shallow bowls, add curry and lentils on either side of the rice. Top each bowl with apricot chutney, cilantro and green onion.

SESAME RED CURRY CHICKEN WITH BOK CHOY AND SWEET COCONUT RICE

Steps:

• Directions Arrange bok choy and red pepper in bottom of slow cooker. Season 4 chicken breast halves all over with salt and black pepper and place on top of bok choy. In a small bowl, whisk together broth, sake, sesame oil, ginger, and curry paste. Pour mixture over chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut. Set aside 1 1/2 cups for another recipe. Spoon rice onto a serving platter. Top with chicken, bok choy, bell peppers and sauce from slow cooker. Garnish with cilantro.

BAKED CURRY CHICKEN WITH A SIDE OF COCONUT RICE

Steps:

• Grease a 9x9 baking pan with cooking spray, and set aside. Preheat the oven to 375 degrees F.
• Arrange the chicken breasts in a single layer in the baking pan.
• Melt the butter in a small saucepan over medium heat. Whisk in the honey, mustard, dry mustard, garlic, lemon juice, curry powder, and salt, stirring until smooth.
• Pour about 2/3 of the sauce over the chicken. Cover the pan with aluminum foil, and bake for 10 minutes,.
• Then, uncover and baste with sauce. Continue baking, uncovered, basting occasionally, until the chicken is cooked through, 15 to 20 minutes.
• Once you put the chicken in the oven, start the rice.
• Combine the coconut milk, water, rice, ginger, and salt in a medium saucepan, and bring to a boil.
• Once it boils, reduce the heat to a very low heat (like simmer) until the liquid is absorbed and the rice is tender, about 20 minutes.
• A few minutes before serving the rice, stir in the toasted coconut.

COCONUT CURRY OVER STICKY RICE

Steps:

• Heat butter in a pan over medium-low heat. Saute onion until soft, translucent, and slightly caramelized, about 10 minutes. Add apple, garlic, curry powder, tomato paste, flour, garam masala, and ginger. Stir while allowing spices to bloom and flour to cook, 2 to 3 minutes. Add 2 cups coconut milk, carrots, and potato; bring to a boil. Add 4 cups broth, brown sugar, soy sauce, and Sriracha; return to a boil.
• Toss chicken into the pan and cover. Reduce heat to a simmer and cook for 30 minutes. Remove the lid and check thickness; if it appears thin, leave lid off and allow to simmer until reduced to your liking, about 15 minutes. Season with salt to taste.
• Meanwhile, place rice into a bowl or pot and fill with water, a few inches above the rice. Shake from side to side with a flat hand and separated fingers while moving up and down. Pour out water and repeat process until water runs clear, about 5 times. Drain in a fine-mesh strainer.
• Combine drained rice, remaining coconut milk , remaining chicken broth, and 1/2 teaspoon salt in your pot and stir. Bring to a boil; cover, reduce heat to a light simmer, and allow to cook until rice is fluffy and liquid has been absorbed, about 20 minutes. Remove from heat, cover the lid with a towel, and let rest for 20 minutes. Serve with chicken mixture.

5-INGREDIENT MARINATED FLANK STEAK WITH COCONUT CURRY RICE

Steps:

• Pat the flank steak dry and place it in a 9-by-13-inch baking dish. Set aside.
• Blend the coconut milk, red curry paste and cilantro stems in a blender on high until fully incorporated and the cilantro stems are very finely chopped. Pour 1 cup of the coconut curry mixture into a large liquid measuring cup and set aside. Pour the remaining mixture over the steak and coat on both sides. Cover the steak and marinate at room temperature for 30 minutes.
• Stir 1 1/2 cups water into the reserved 1 cup of coconut curry mixture and transfer to a medium saucepan. Season with 1 teaspoon salt and cook over medium-high heat until boiling. Stir in the rice and bring the mixture to a boil once again. Stir the rice, then reduce the heat to low, cover and cook for 15 minutes.
• Heat a grill pan over medium-high heat. Remove the steak from the marinade and drain well on a paper towel-lined sheet pan. Pat the steak with paper towels to remove any excess marinade. Drizzle one side of the steak with about 1 tablespoon oil and use a silicone brush to spread it evenly over the steak. Season with salt and pepper. Transfer the steak to the grill pan, seasoned-side down. Coat the top with about 1 tablespoon oil and season with salt and pepper. For medium rare, grill the steak for 6 minutes per side. Transfer to a rimmed baking sheet and let rest for 10 minutes.
• Chop 1/2 cup of the reserved cilantro leaves. Remove the lid from the rice, add the chopped cilantro and fluff with a fork.
• Slice the steak against the grain and serve with the rice. Garnish with more chopped cilantro.

COCONUT CURRY RICE

Steps:

• Melt butter in medium saucepan on medium heat. Add curry powder and sugar; cook and stir 30 seconds.
• Pour water and coconut milk into saucepan. Bring to boil. Stir in rice, turmeric, garlic, onion, chicken base (or salt), and molasses; return to boil.
• Reduce heat to low; cover and simmer 15-20 minutes or until rice is tender (add diced red and green bell pepper the last 5 minutes of cooking).
• Remove from heat. Let stand 5 minutes, then fluff rice with a fork and serve topped with roast peanuts, snipped coriander, and fresh lime wedges.
• May be served hot or at room temperature.