Best 15 Coconut Curry Rice Recipes

SLOW ROASTED PORK WITH COCONUT CURRY SAUCE, CORN TORTILLAS, FRESH TOMATO SALSA OVER BASMATI RICE

Steps:

• For the pork: Preheat the oven to 350 degrees F. Rub the spices into the pork and roast for about 8 hours. Let cool. Pull apart and discard any fat. Put the pork pieces in a large pot and add the coconut milk.
• Meanwhile, for the curry sauce: Saute the curry paste, ginger, garlic, and black beans in sesame oil until fragrant, 3 to 4 minutes. Add this mixture to the pot with the pork and coconut milk. Add the lime leaves. Braise on low heat for 1 to 2 hours.
• For the rice: Blend the cilantro, jalapeno, garlic, and 1 cup of water. Put this mixture in a pot on the stove. Add the basmati rice. Add 2 1/2 cups water. Bring to a boil, and then simmer, covered, until the rice absorbs the liquid, 20 to 25 minutes. When done, add the butter and salt and pepper, to taste.
• For the salsa: Roast the jalapeno and poblano peppers, peel, and remove the seeds. Toast the cumin seeds and then grind. Dice the tomatoes and red onion and mix together in a bowl with the other salsa ingredients.
• Heat the corn tortillas on a griddle. Plate the rice, put the pork with sauce on top, and finish with salsa and tortillas.

CHICKEN CURRY WITH COCONUT RICE

Steps:

• For the coconut green onion rice: Melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, about 2 minutes. Add the rice and stir to coat the grains in the butter. Add the coconut milk, salt, pepper and 1 cup of water and bring to a boil. Stir once, cover, reduce the heat to medium-low and cook until tender, about 16 minutes.
• Preheat the oven to 300 degrees F.
• Spread the cashews on a baking sheet and toast in the oven until lightly golden brown, about 8 minutes. Let cool and finely chop in a food processor.
• Remove the rice from the heat and let sit, covered, for 5 minutes. Remove the lid, fluff the rice with a fork and fold in the green onions and half of the cashews. Let sit 5 minutes more before serving.
• For the chicken curry: Heat a small saute pan over low heat. Add the allspice, cloves and fennel and toast, shaking the pan occasionally, until you can smell the spices, about 5 minutes. Remove from the heat and let cool slightly. Transfer the spices to a coffee or spice grinder and finely grind. Combine the ground spices with the curry powder in a small bowl.
• Heat the oil in a large Dutch oven over medium-high heat until it begins to shimmer. Season the chicken with salt and pepper and then with 1 tablespoon of the curry spices, tapping off any excess. Brown the chicken on all sides, about 8 minutes, and remove to a plate.
• Add the onion to the Dutch oven and cook until soft, about 4 minutes. Add the ginger and cook for 30 seconds, then add the remaining curry spices and cook for 1 minute. Add the tomato paste and cook for 1 minute. Add the chicken stock, coconut milk, salt and pepper and cook until reduced slightly, about 10 minutes. Add the cinnamon sticks and mango and cook until reduced slightly, about 10 minutes. Reduce the heat to low, add the chicken and cook until tender, about 15 minutes. Remove the chicken to a bowl and discard the cinnamon stick and mango pieces. Add the dried coconut and the remaining 1/2 cup cashews and cook until slightly thickened, about 10 minutes more. Remove from the heat, return the chicken to the pot and fold in the green onions, cilantro and mint and season with salt, pepper and honey, if needed.
• To serve: Spoon the rice into bowls and ladle some chicken curry over.

COCONUT CURRY RICE

Steps:

• 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.

SHRIMP WITH BANANA CURRY AND STEAMED COCONUT RICE

Steps:

• In a saucepan, add peanut oil and heat. When the oil is hot, add the shrimp and saute quickly, just until they start to turn pink, but are not cooked through. Remove the shrimp from the pan to a plate.
• Add the garlic, ginger, green onion, lemongrass, apple, galangal, and bananas to the same pan and saute until soft with no color, about 4 minutes. Add cumin and curry powder and saute for 1 minute. Add the lemon, lime, and orange juice along with the tamarind paste, coconut milk, and cilantro. Bring to a boil and simmer for 20 minutes.
• Strain the sauce and return to the heat. Add the Thai basil and kaffir lime leaves.
• Place the shrimp in the sauce and cook until just heated through. Place some rice on each plate. Top the rice with 3 shrimp and surround with the sauce.
• Rinse the rice 2 or 3 times and drain well. Set up a bamboo steamer on the stove. Place the rice in a metal bowl and fill with boiling water until the water is 1/2 inch above the rice. Place the bowl in the steamer and steam until tender, about 20 minutes.
• Remove the cooked rice from the steamer and cool slightly. To the slightly cooled rice, add the butter, orange zest, cumin, and coconut. Stir until well mixed and add the saffron. Before serving, stir in the cilantro.

ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES

Steps:

• Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
• Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
• Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.

QUICK COCONUT CURRY WITH RICE, CORN, AND BEANS

Steps:

• Mix black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot until smooth and evenly combined; simmer over medium-low heat, stirring often, until curry sauce is heated through, about 5 minutes.
• Pour enough water into a separate pot to almost fill and bring to a boil; season with a pinch of salt. Add rice to boiling water and cook, stirring occasionally, until rice is very soft, about 15 minutes. Drain excess water from rice.
• Mix rice and curry sauce together in a large bowl.

TROPICAL RED CURRY SHRIMP WITH COCONUT RICE

Steps:

• shell the prawns and marinate in the fridge with coconut milk.
• Prepare rice just like you usually do, but substitute half the water with coconut milk.
• Heat up curry sauce ingredients except cilantro over low heat, stirring until all ingredients are consistent.
• Add washed cilantro, stems and all into the sauce for flavor.
• remove cilantro before serving.
• Slice all the fruit into bit sized pieces.
• Get a stainless steel saute pan very hot and add macadamia nut oil (olive or peanut oil would probably work fine too).
• Let oil get smoking hot.
• Add fruit and swirl it around occasionally to prevent from sticking.
• Allow fruit to caramelize (singe and turn brown on the edges, about 5 minutes) bringing out the sugars.
• Push fruit to the edge of the saute pan.
• Add shrimp and marinade in the center.
• Cook one side of shrimp to desired doneness (depends on the size of the shrimp).
• Mix up the fruit and shrimp in the pan, partially deglazing the pan using a wood spoon or spatula.
• Cook to desired doneness.
• Serve in wide bowls with a scoop of rice, followed by shrimp and fruit stir-fry, and then sauce over the top.
• Enjoy your meal with a Belikin beer and plan your next vacation to Belize that includes a stop at the Maya Beach Hotel.

THAI TOFU W/RED CURRY SAUCE OVER COCONUT SCALLION RICE

Steps:

• If using lime leaves (dried), soak in hot water for 30 minutes.
• Bring coconut milk, 2 1/2 cups water, 1 tsp salt to a boil, then add rice.
• Cover the pan and reduce heat to lowest setting.
• Cook for 25 minutes.
• Pan fry tofu until golden brown.
• Drain on papertowel & set aside.
• Chop lime leaves in small pieces.
• In a food processor or blender, combine lime rind/leaves, 2/3 cup cilantro, garlic, & peanuts.
• Run the machine in spurts.
• With the machine running, add the fish sauce & 3 TBSP oil, then the chili sauce.
• Transfer mixture to bowl.
• Put broccoli and 1/2 cup water in pan.
• Cover and steam for 2 minutes.
• Add sauce, stir for 1 minute, then add tofu.
• Stir scallions into rice.
• Serve tofu curry over rice.

COCONUT CURRY SHRIMP WITH BASMATI RICE

Steps:

• Bring the 3 cups water to a boil and add the rice.
• Stir, return to a boil and cover, reducing heat to medium low-you want it simmering.
• In a food processor or blender puree the onion, red pepper, ginger, garlic, lime zest, and pepper flakes.
• Pulse a few times, scrape down and add the ground almonds, coriander, paprika and tumeric.
• Blend into a paste.
• In a large skillet toast the mustard seeds over medium high heat.
• Skake the pan to prevent burning.
• Remove from pan and pour into a bowl to cool, set aside.
• Reduce heat to medium and add the oil.
• Swirl a few times and add the paste, cooking for 10-12 minutes.
• You want it a deep orange color and clumping together.
• Add the mustard seeds, 1 cup of water and the salt.
• Bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Strain through a fine sieve into a bowl, pressing with a spatula to extract the liquid.
• Rinse and dry skillet and return liquid to it.
• Gently whisk in the coconut milk and lime juice until well blended.
• Bring to a boil, reduce heat to a simmer and add the shrimp, stirring gently until shrimp turn pink, about 3-4 minutes.
• Pour over cooked rice.

JACK'S THAI GREEN CURRY WITH COCONUT RICE

Steps:

• COCONUT RICE - to make coconut rice, place rice in a large saucepan and add coconut milk and salt amd slowly bring to the boil over medium heat, cover with a lid, reduce heat to low and cook for 10 minutes or until rice has absorbed liquid and then remove from heat and stand covered for a further 10 minutes or until rice is tender.
• CURRY PASTE - Meanwhile to make curry paste, place all ingredients in a food processor, cover and then process until it forms a smooth paste.
• GREEN CURRY - Heat 1 tablespoon oil in a wok or large deep frying pan over medium high heat and add 1/2 cup of the curry paste and cook, stirring for 1 minute or until fragrant and then add the chicken and cook, stirring for 4 minutes or until chicken is browned and almost cook through and then add coconut cream, beans and lime leaves and stir to combine and then simmer, stirring for 2 minutes or until chicken is cooked through and then add fish sauce and sugar, and stir to combine.
• Divide the rice among 4 bowls and top with the curry, then garnish with coriander sprigs and thai basil and serve with lime wedges.
• The remaining curry paste will keep covered in the fridge for 7 days.

COCONUT CURRY OVER STICKY RICE

Steps:

• Heat butter in a pan over medium-low heat. Saute onion until soft, translucent, and slightly caramelized, about 10 minutes. Add apple, garlic, curry powder, tomato paste, flour, garam masala, and ginger. Stir while allowing spices to bloom and flour to cook, 2 to 3 minutes. Add 2 cups coconut milk, carrots, and potato; bring to a boil. Add 4 cups broth, brown sugar, soy sauce, and Sriracha; return to a boil.
• Toss chicken into the pan and cover. Reduce heat to a simmer and cook for 30 minutes. Remove the lid and check thickness; if it appears thin, leave lid off and allow to simmer until reduced to your liking, about 15 minutes. Season with salt to taste.
• Meanwhile, place rice into a bowl or pot and fill with water, a few inches above the rice. Shake from side to side with a flat hand and separated fingers while moving up and down. Pour out water and repeat process until water runs clear, about 5 times. Drain in a fine-mesh strainer.
• Combine drained rice, remaining coconut milk , remaining chicken broth, and 1/2 teaspoon salt in your pot and stir. Bring to a boil; cover, reduce heat to a light simmer, and allow to cook until rice is fluffy and liquid has been absorbed, about 20 minutes. Remove from heat, cover the lid with a towel, and let rest for 20 minutes. Serve with chicken mixture.

COCONUT CURRY RICE

Steps:

• Melt butter in medium saucepan on medium heat. Add curry powder and sugar; cook and stir 30 seconds.
• Pour water and coconut milk into saucepan. Bring to boil. Stir in rice, turmeric, garlic, onion, chicken base (or salt), and molasses; return to boil.
• Reduce heat to low; cover and simmer 15-20 minutes or until rice is tender (add diced red and green bell pepper the last 5 minutes of cooking).
• Remove from heat. Let stand 5 minutes, then fluff rice with a fork and serve topped with roast peanuts, snipped coriander, and fresh lime wedges.
• May be served hot or at room temperature.

BAKED CURRY CHICKEN WITH A SIDE OF COCONUT RICE

Steps:

• Grease a 9x9 baking pan with cooking spray, and set aside. Preheat the oven to 375 degrees F.
• Arrange the chicken breasts in a single layer in the baking pan.
• Melt the butter in a small saucepan over medium heat. Whisk in the honey, mustard, dry mustard, garlic, lemon juice, curry powder, and salt, stirring until smooth.
• Pour about 2/3 of the sauce over the chicken. Cover the pan with aluminum foil, and bake for 10 minutes,.
• Then, uncover and baste with sauce. Continue baking, uncovered, basting occasionally, until the chicken is cooked through, 15 to 20 minutes.
• Once you put the chicken in the oven, start the rice.
• Combine the coconut milk, water, rice, ginger, and salt in a medium saucepan, and bring to a boil.
• Once it boils, reduce the heat to a very low heat (like simmer) until the liquid is absorbed and the rice is tender, about 20 minutes.
• A few minutes before serving the rice, stir in the toasted coconut.

COCONUT CURRY OVER RICE

Steps:

• 1. Heat the garlic, curry and oil for about 5 minutes on low. 2. Add all the vegetables except the tomatoes and cook on medium until slightly tender, approximately 10 minutes. While you are cooking the vegetables, cook the chicken (or other raw meat) in a frying pan until juices run clear. Season with a pinch of curry, or other seasonings. 3. Add the meat to the vegetable mixture. 4. Add the tomatoes, milk, flour, basil and sugar . If you are using canned tomato, you can add the juice. Add as much water as desired for how much liquid you want in your curry. Add salt and pepper to desired taste. 5. Bring to a boil and simmer 45 min to an hour. Serve over plain white rice (cooked). I usually substitute coconut milk for some or most of the water when preparing white rice for this dish.

COCONUT CURRY RICE

Steps:

• 1. In a med size pan with lid add all ingredients stir, bring to a boil over med heat, reduce heat to simmer cover and let cook for 20-22 min. When done stir to mix and serve.
• 2. Hints: Curry powder McCormick blend has the best flavor for the craisins, you can add or reduce to taste. I actually use about 1 1/4 to 1 1/2 depending on my mood. Chicken stock base: I use a heaping regular spoon full so adjust for your taste. Pine nuts: if you don't have a large bag of these on hand use less. I love the slight crunch that they add. I use the leftovers from the rice for breakfast the next morning.