Prep 5 mins
Cook 20 mins
I couldn't find a recipe with both coconut milk and curry - so I came up with this. It works for our family and I hope you like it, too.
- 1 cup basmati rice or 1 cup jasmine rice
- 1 (14 ounce) can coconut milk
- 1⁄4 cup water
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sugar
- 2 teaspoons fresh ginger, grated
- 1⁄2 teaspoon curry powder
- 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.
Good recipe. I did make a few modifications. First I finely chopped a large onion and sauteed in a little oil and butter (tablespoon each). At the end, I added 1 tablespoon of minced garlic, and the ginger, with a teaspoon of black pepper. Then added a tablespoon of Madras curry (a mild sweeter curry). The flavor was excellent!<br/><br/>Came out amazing!
This recipe was fantastic. I added diced celery and carrots and had to use dry ginger, but all 3 of my small kids enjoyed it! We will be adding it to our menus!