Coconut Red Curry With Sautéed Bok Choy And Jasmine Coconut Rice Recipes
COCONUT JASMINE RICE
Steps:
- Rinse the rice under cold water 3 times or until the liquid runs clear. Add the rice, coconut milk and water to a medium pot; stir well. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 25 to 30 minutes. Remove from the heat and let stand for 15 minutes. Remove the lid and fluff the rice with a fork. Garnish with coconut flakes.
SESAME RED CURRY CHICKEN WITH BOK CHOY AND SWEET COCONUT RICE
Provided by Robin Miller : Food Network
Categories main-dish
Time 3h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Arrange bok choy and red pepper in bottom of slow cooker. Season 4 chicken breast halves all over with salt and black pepper and place on top of bok choy.
- In a small bowl, whisk together broth, sake, sesame oil, ginger, and curry paste. Pour mixture over chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut. Set aside 1 1/2 cups for another recipe.
- Spoon rice onto a serving platter. Top with chicken, bok choy, bell peppers and sauce from slow cooker. Garnish with cilantro.
SCRUMPTIOUS THAI COCONUT RED CURRY
This is one of my favorites dish to make...and what my DH calls my "signature dish." It's easy, yummy, and healthy! I loosely based the recipe off instructions on a bottle of Thai Kitchen red curry paste. Rice expressions has an organic frozen short grain rice package that is perfect with this dish. I often sub in pan fried firm tofu instead of the chicken...and certainly you can mix up the veggies with what you have on hand. Enjoy!
Provided by surfin chef
Categories Curries
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan combine 1/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk. (I use light coconut milk to save calories/fat).
- Simmer for 5 minutes. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 tsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and shitake). Simmer for 10 to 15 minutes.
- While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through.
- Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice -- but any type is fine. Add cut chicken breast or other meat/tofu if desired.
Nutrition Facts : Calories 1061.2, Fat 50.4, SaturatedFat 41.2, Cholesterol 1.2, Sodium 575.1, Carbohydrate 141, Fiber 7.7, Sugar 19.5, Protein 19.4
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VEGETABLE COCONUT THAI CURRY RECIPE WITH JASMINE RICE
From savoringtoday.com
- Melt coconut oil in a large sauce pan over medium heat. Add onion, garlic, and ginger and sauté until tender, about 4 minutes. Add the peppers, mushrooms, lemon grass, bok choy, jalapeño and other vegetables and cook over medium-high heat until vegetables wilt and soften, stirring occasionally.
- Add the curry pastes and powder; stir into vegetables and cook 1 to 2 minutes until spices are fragrant and fully integrated. Sprinkle fish sauce over the vegetables and add coconut milk, peanut butter, and honey; stir to incorporate.
- Bring to a simmer over medium heat for 10-12 minutes to reduce and thicken sauce. Add salt and pepper, taste, taste, and taste again until it reaches the right ZING. Serve over jasmine rice, garnish with fresh cilantro and a slice of fresh lime.
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- Heat the oil in a wok or large pan over medium-high heat. Sauté the onion for 2 minutes, then add the garlic, hot chiles and ginger. Cook another minute or two.
- Pour in the coconut milk, then add the fish sauce and curry paste. Stir well. Bring to a simmer and add the bell pepper and citrus leaves, if using. Simmer 10 minutes.
- Stir in the thinly sliced meat and peanuts, and let this cook until the meat is done, maybe 5 more minutes. Mix in the chopped herbs and serve with jasmine rice.
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