Coconut Curry Rice

Ingredients

• 3 TBS Neutral Oil
• 3 large Scallions ( – white/light green parts & dark parts separated; both thinly sliced)
• 2-3 whole Garlic Cloves ( - grated)
• 2 1/2 tsp Curry Powder
• 2 tsp Grated Ginger Root
• 1/2 tsp Ground Coriander
• To Taste Kosher Salt AND Ground Black Pepper
• 2 Cups Grated Carrots ((sub: shredded carrots, chopped))
• 1 1/2 Cups Jasmine Rice ((sub: basmati rice) (210 grams))
• 1 1/4 Cups Coconut Milk ( – well stirred)
• 1 1/4 Cup Chicken Bullion Water ((sub: vegetable broth or filtered water))
• 1/3 bunch Cilantro ( – leaves chopped)

Instructions

1. 1

   Cook Aromatics: Heat the oil in a medium to large saucepan or heavy-bottomed, rimmed skillet over medium heat. Once the oil is shimmering, add the white and light green scallions, grated garlic, curry powder, grated ginger, and coriander. Season with ¾ teaspoon salt and a heaping ¼ teaspoon pepper. Cook, stirring constantly, for 1 minute, or until fragrant.

2. 2

   Add Carrots and Rice: Add the grated carrots and the long-grain rice to the pan. Cook, stirring constantly, until the rice is lightly toasted and fragrant, about 1-2 minutes.

3. 3

   Add Coconut Milk and Water: Pour the coconut milk and bullion water into the pan and give everything a good stir. Increase heat and bring the ingredients to a rapid simmer – without stirring.

4. 4

   Cover and Cook Curry Coconut Rice: Cover and Cook: Once simmering, immediately reduce the heat to low and cover the pan. Let the rice cook for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. (Note: On a gas stove with a medium saucepan, my rice takes approximately 16 minutes.)

5. 5

   Let Stand Off Heat, Then Fluff: Let Stand Off Heat, Fluff Rice: Keep the rice covered and remove the pan from the heat. Let the rice steam, covered and off the heat, for 5 minutes. Then, remove the lid and use a fork to fluff the rice.

6. 6

   Add Fresh Herbs: Add Remaining Herbs and Adjust Taste: Sprinkle the chopped cilantro leaves and dark green parts of the scallions all over the rice. Stir and then taste and adjust the curry carrot rice for seasoning.

7. 7

   Serve Coconut Curry Rice: Garnish and Serve Coconut Curry Rice: Garnish the curry with red pepper flakes and lime zest, if using. Serve warm with lime wedges on the side. Enjoy!