Coconut Rice Noodles With Ginger And Turmeric Recipes

Steps:

• Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1 cup water, coconut milk, chicken broth and salt. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat, and stir in scallions and ginger. Add a little more coconut milk if rice is too dry. Season to taste with salt. Serve.

Steps:

• Bring a pot of water to a boil. Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the chicken on both sides with salt and pepper. Add skin-side down to the skillet and cook until dark brown and crisp, about 8 minutes; flip and brown the other side, 2 minutes. Remove to a plate and wipe out the skillet.
• Off the heat, add 2 tablespoons brown sugar to the skillet and sprinkle the fish sauce over the sugar. Return the skillet to medium heat, stir and bring to a simmer. Add the coconut milk and 1 teaspoon vinegar; stir to combine. Return the chicken skin-side up to the skillet and gently simmer in the sauce, turning occasionally, until cooked through, about 25 minutes. Add a splash of water occasionally if the sauce gets too thick.
• Meanwhile, halve the cucumber lengthwise and scoop out the seeds. Cut the cucumber and carrot into thin matchsticks. Toss with the remaining 2 tablespoons vinegar, 1 teaspoon brown sugar and 3/4 teaspoon salt in a medium bowl.
• Remove the boiling water from the heat, add the rice noodles and stir to loosen. Let sit until tender, 2 to 4 minutes, then drain and rinse under cold water. Shake out as much water as possible.
• Divide the noodles and chicken among plates. Spoon the coconut sauce on top. Serve with the vegetables; top with the mint.

Steps:

• Heat the oil in a medium Dutch oven over medium heat until shimmering. Add the onion, garlic, and ginger and cook, stirring often, until the onions are translucent, 4 to 6 minutes. Stir in the garam masala and turmeric, letting the spices toast and coat the onions, ginger and garlic, for about a minute. Add the peppers, carrots, salt and soy sauce and cook, stirring occasionally, until the veggies are just starting to soften (don't let them cook through, or you'll end up with mushy veggies!), about 2 to 3 minutes.
• Add the coconut milk and broth to the Dutch oven, turn the heat up to high and bring to a boil. Once boiling, lower the heat to a simmer, add the tofu; taste and adjust the salt, if necessary. Cover and let cook until the sauce has thickened, about 10 minutes. In the last 2 minutes of cooking, add the vermicelli, making sure it gets submerged in the liquid-it'll cook quickly!
• Garnish with lime juice and chopped cilantro.

Steps:

• Rinse rice until water runs clear. Drain and set aside.
• In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot.
• In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.
• Add the rice, coconut milk, saffron (if using), and 1 1/2 teaspoons salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.
• Once boiling, cover, turn the heat to low, and simmer for 10 minutes.
• As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes.
• As rice rests, zest the lime and cut it into 4 wedges. Add 1/2 teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine.
• Gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper. Divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.