CHICKEN CURRY WITH COCONUT RICE
Provided by Bobby Flay
Categories main-dish
Time 1h45m
Yield 4 to 5 servings
Number Of Ingredients 27
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 GREEN CURRY BROWN RICE
Terrific accompaniment to many Thai dishes, such as fish and curries or Caribbean fare. Washing off excess starch will result in lighter, fluffier rice) I don't measure with measuring cups my liquid in the rice cooker I use my thumb the amount of liquid should be one digits worth above the rice. BUT if not sure follow directions.
Provided by Rita1652
Categories Brown Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Add rice to cooker, stir in coconut milk, 2 sliced lime and curry paste the fill water or broth to marking that corresponds to the number of cups of brown rice used under "Brown Rice", or use the plastic measuring cup used to measure the rice and add 1-1/2 to 2 times the amount of liquid to rice. The rice should be completely submerged and leveled to ensure even cooking.
- Close lid securely, plug in the rice cooker and press the cooking switch to start.
- When cooking completes, allow the rice to "rest" for 15 minutes before opening the lid. On some advanced models, this is done automatically. Open the cooker and use the nonstick rice spatula to fluff remove lime slices and serve your brown rice with garnishes.
- Top with cashews.
- Garnish with remaining lime slices, green onions and or fresh basil.
Nutrition Facts : Calories 347.3, Fat 2.7, SaturatedFat 0.5, Sodium 6.8, Carbohydrate 73.2, Fiber 3.7, Sugar 1.1, Protein 7.5
COCONUT CURRY RICE
I couldn't find a recipe with both coconut milk and curry - so I came up with this. It works for our family and I hope you like it, too.
Provided by DebS 2
Categories White Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 544.6, Fat 18.3, SaturatedFat 16.3, Sodium 331.9, Carbohydrate 91.7, Fiber 1.9, Sugar 54.3, Protein 4.9
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