Best Coconut Curry Jasmine Rice Recipes

Mostly Green Curry Chicken over Coconut Jasmine Rice image

Provided by K. Van Vleck

Categories Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1 1/2 cups low-fat chicken broth
13 1/2 ounces light coconut milk
1 cup jasmine rice
3 tablespoons vegetable oil
2 boneless skinless chicken breasts, cut into bite sized pieces
1 green bell pepper, cored, seeded, and thinly sliced
1 medium yellow onion, thinly sliced
3 large garlic cloves, chopped
1 small jalapeno pepper, seeded, and minced
3 inches gingerroot, peeled and grated
2 cups broccoli
1 lime, juice and zest of
1/4 cup fresh cilantro leaves, chopped
3 scallions, thinly sliced
1/2 cup fresh parsley, chopped
1 cup frozen peas
hot sauce, such as tobasco

Steps:

In a sauce pot, combine 1 cup of the chicken broth, 4 oz of the coconut milk, and the jasmine rice.
Bring to a simmer, cover, and cook for 15 to 18 minutes.
Turn the heat off and keep the rice covered until ready to serve.
While the coconut jasmine rice is cooking, preheat a large non-stick skillet over high heat with about 2 tblsp. of the veg. oil. Season the chicken pieces with salt and pepper. Add chicken to skillet spreading it evenly across the pan and brown the chicken on all sides, about 3-4 minutes. Remove browned chicken and reserve.
Add the last tblsp of veg. oil to pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook stirring frequently, for 3 -4 minutes, or until the veggies start to wilt.
To the skillet add the remaining coconut milk and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 4-5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes.
Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste and adjust seasoning if necessary. Add hot sauce if you like a bit of heat.
Serve over jasmine rice.

Nutrition Facts : Calories 400.9, Fat 11.7, SaturatedFat 1.6, Cholesterol 34.2, Sodium 105.8, Carbohydrate 53.1, Fiber 5.6, Sugar 5.2, Protein 21.1

Coconut Curry Jasmine Rice image

Provided by Pinay0618

Categories Rice

Time 25m

Yield 3 1/2 cups

Number Of Ingredients 10

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.

Nutrition Facts : Calories 297.5, Fat 4.9, SaturatedFat 2.8, Cholesterol 11.2, Sodium 484.3, Carbohydrate 58.7, Fiber 2.8, Sugar 9.5, Protein 4.9

RED COCONUT CURRY WITH CHICKEN & JASMINE RICE image

Yield 6-8

Number Of Ingredients 14

4 Tbsp olive oil, divided
2 pounds boneless, skinless chicken thighs cut up into bite size pieces, or 1 deli chicken
salt and pepper, to taste, for chicken thighs
1 jar red curry paste, Thai Kitchen Brand recommended
4 clove garlic, minced
1 sweet yellow onion, sliced
2 (13.5 oz) cans unsweetened coconut milk, Thai Kitchen brand recommended
1 red bell pepper, sliced
1/2 cup of carrots, sliced on the bias, or fresh green beans
2 Tbsp brown sugar
salt & pepper to taste
cayenne pepper, to taste, use very little if you like it mild or use a lot if you like it hot!, optional
1/2 lime, freshly squeezed
Fresh Thai basil, optional

Steps:

1. If using fresh chicken: In a large sautÃ© pan heat on medium heat, heat about 1-2 tablespoons oil in the pan. Lightly salt and pepper the chicken pieces and add to the pan. Brown chicken on all sides, remove from pan and set aside. You may need to do this step in two batches. 2. In the same pan add additional oil if necessary and then add the red curry paste. Stir for a minute to release the curry's aromas. Add the onion, red bell pepper and carrots. cook until the onions are translucent. Add the coconut milk and brown sugar. Stir to combine. (If you like more tomato flavor, don't be afraid to add a squirt of ketchup or tomato paste.) Cook until the vegetables on low until al dente, stirring occasionally. Add the chicken and fresh lime juice just before serving. Garnish with basil, and serve with steamed rice. Serves: 6-8