Coconut Curry Rice Recipe
Ingredients
| Peanut oil | 1 Tablespoon | |
| Splash chili oil | ||
| Onion | 1 Large, julienned | |
| Fennel bulb | 1 Small, thinly sliced | |
| Garlic | 1 Clove (5gm), mashed | |
| Grated ginger | 1/2 Teaspoon | |
| Flour | 2 Tablespoon | |
| Chicken stock | 1 Cup (16 tbs) | |
| Coconut milk | 1/4 Cup (16 tbs) | |
| Green curry paste | 1 Teaspoon | |
| Basmati rice | 1 Cup (16 tbs) | |
| Chopped fresh cilantro, for garnish | ||
Directions
In a large skillet, add peanut and chili oils and saute onion, fennel, garlic, and ginger over medium heat until very soft.
Sprinkle with flour and continue stirring until flour has well-coated onions.
Add chicken stock and stir until smooth.
Add coconut milk and curry paste and simmer until thick.
Pour curry sauce over rice.
Garnish rice with cilantro.
Sprinkle with flour and continue stirring until flour has well-coated onions.
Add chicken stock and stir until smooth.
Add coconut milk and curry paste and simmer until thick.
Pour curry sauce over rice.
Garnish rice with cilantro.
Chef
