Best 5 Coconut Curry Jasmine Rice Recipes

COCONUT JASMINE RICE

Steps:

• Stir coconut milk, water, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Add rice; bring to a boil, cover the saucepan, reduce heat to low, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.

COCONUT CURRY JASMINE RICE

Steps:

• Melt butter in a medium saucepan.
• Add onion, and sauté until tender.
• Add curry powder and rice; cook 2 minutes.
• Stir in remaining ingredients.
• Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove bay leaf.
• *Note: Equal parts regular coconut milk and water may be substituted for light coconut milk.

COCONUT RED CURRY WITH SAUTéED BOK CHOY AND JASMINE COCONUT RICE

Steps:

• Bring a medium pot of water to a boil and season generously with kosher salt; it should be as salty as the sea. Prepare an ice bath and season generously with kosher salt. Add the bok choy stems and leaves to the boiling water and cook for 1 to 2 minutes, until they're tender but still have a crunch. Remove the bok choy and immediately plunge into the ice bath and set aside. Drain the water - you can reserve the pot for the curry sauce!
• To a medium saucepan, add 2 tablespoons of the olive oil, half of the garlic and half of the ginger. Turn on the heat to medium and cook, stirring occasionally, until softened and fragrant, 2 to 3 minutes. Add the rice and stir, making sure it's fully coated with the oil, garlic and ginger. Turn up the heat to medium-high and toast the rice for 1 to 2 minutes. Add 1 can of the coconut milk, 1/3 cup of the chicken stock and kosher salt to taste. Bring to a boil, then cover, reduce to a simmer and cook for 18 minutes. Turn off the pan and let sit, without opening the lid, for 10 minutes. Fluff the rice with a fork and fold in the chopped cilantro leaves.
• To make the curry sauce, heat 2 tablespoons of the olive oil over medium-high heat in the same pot that was used to blanch the bok choy. Add the remaining garlic and ginger, the onion and minced cilantro stems. Cook until softened and fragrant, 2 to 3 minutes. Add the scallion whites, red curry paste, 2 tablespoons of the fish sauce and the palm sugar. Stir to combine and cook for 2 to 3 minutes. Stir in the remaining can of coconut milk and 1/2 cup chicken stock. Bring back up to a boil, then reduce to a simmer and allow to cook for 10 to 15 minutes, until reduced and slightly thickened. Add the lime juice and zest.
• Pat the skin dry on the red snapper and sprinkle with kosher salt. Heat a large nonstick pan with the remaining 2 tablespoons olive oil over medium-high heat. Place the snapper skin-side down into the sauté pan. Place another oiled pan on top of the fish to weigh it down so the skin gets crispy. Cook until the skin is crisp, about 4 minutes, then remove the oiled pan on top and flip the fish. Cook for another 2 minutes, then remove from the pan onto a sheet tray skin-side up. Add the shrimp and cook 2 minutes per side, until pink, then remove from the pan. Add a bit more olive oil to the pan, then add the bok choy and the remaining 1 teaspoon fish sauce. Stir to combine and sauté for 1 to 2 minutes to warm through.
• Plate the rice and top with the sautéed bok choy. Place the fish and shrimp over the top of the bok choy. Spoon the red curry sauce around the rice, being careful not to cover the fish skin so it stays crispy. Garnish with the sliced scallion greens and cilantro leaves.

COCONUT JASMINE RICE

Steps:

• Place the rice in a saucepan, add 2 cups of cold water to the saucepan. Give a quick stir with your hand or wooden spoon until the water is cloudy and the rice has released starch.
• Drain cloudy water over a sieve, return the rice to the saucepan, and repeat the steps above 4-5 times until the water is clear and the rice has released most of its starch. Always discard the cloudy water. You won't use it in the recipe.
• In the same saucepan, add the rinsed rice along with the remaining recipe ingredients: coconut milk, water, vegetable stock, sugar, and lime juice.
• Cover, bring to a boil and reduce heat to low, simmer for 12 minutes.
• Stop the heat, remove the lid and cool for 8 minutes in the saucepan.
• Transfer to a large pan and use a fork to fluff the rice - see picture above for tips.
• Steam out for 10 minutes before serving.
• Serve plain or with toasted coconut flakes on top.
• Store the rice in an airtight kept in the fridge for up to 3 days or freeze and thaw in the fridge the day before using.

THAI SEAFOOD CURRY OVER COCONUT JASMINE RICE

Steps:

• To cut carrot flowers, peel or scrub carrots and cut into 4 inch lengths.
• Using a very sharp knife cut a small V out of the side by placing the sharp edge of the knife down the length of the carrot piece, twice.
• Repeat this 3-4 times per carrot piece.
• Slice into 1/4-1/2" thick 'flowers' to finish.
• In a saucepan with glass lid, combine 1 1/2 cup water, 3/4 cup coconut milk, and rice.
• Cover and bring just to a boil; immediately reduce heat to lowest setting and cook for 15 minutes or until all liquid is absorbed.
• Do not remove lid or stir while cooking.
• Heat the oils in a wok or large skillet over medium high heat.
• Add the garlic and curry paste and saute until fragrant (about 3 minutes).
• Add the shrimp, scallops, and fish; saute for 3-5 minutes until shrimp is almost done.
• Add the vegetables (beans, carrots, peppers, lemongrass) and cook for 1 minute.
• Add all remaining ingredients and simmer covered for 3-5 minutes.
• Remove lemongrass and serve over jasmine coconut rice.