adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Coconut rice with curry leaves
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Fragrant pilaf - perfect side for Indian or SE Asian curries.
Ingredients:
  • 27.60 gm vegetable oil
  • 1 sliced onion
  • 2 tsp grated ginger
  • 2 crushed garlic cloves
  • 1/2 tsp ground turmeric
  • 10 fresh curry leaves
  • 300.00 gm white long-grain rice
  • 400ml coconut milk
  • Cucumber, to serve
  • Shallots, to serve
  • Fresh red chilli, to serve
Instructions:
  • In a saucepan over medium-high heat, sizzle onions until soft for 5 minutes. Stir in grated ginger, garlic cloves, turmeric, and curry leaves, cooking until fragrant for about 1 minute.
  • Combine long-grain rice with coconut milk and 1 cup of water in a pot. Bring to a boil, then simmer on low heat, covered, for 15 minutes. Let it rest, covered, for an additional 10 minutes. Fluff the rice with a fork to separate the grains before serving.
  • Garnish with chopped cucumber, crispy fried shallots, and sliced red chili for a burst of flavor and texture.

Similar Recipes