Coconut Green Herb Rice Food

THAI GREEN COCONUT CURRY CHICKEN WITH RICE NOODLES

Steps:

• Place the rice noodles in a large bowl of hot boiled water. Use tongs to separate noodles.
• Heat a wok over high heat. Add the vegetable oil and place the sliced chicken breast in the pan. Season with salt and pepper. Stir occasionally, until the chicken is cooked through, about 3 minutes.
• Add the peppers and onion and continue to cook, stirring frequently until vegetables begin to soften, about 2 minutes.
• Stir in the coconut milk, chicken broth, lime juice, and green curry paste and bring to a boil. Turn the heat down to a simmer and cook for another 5 minutes.
• Drain the rice noodles and mix it into the other ingredients. Simmer for another 2 minutes.
• Top with cilantro, Thai basil, and mint. Serve immediately.

COCONUT GREEN HERB RICE

Steps:

• Heat oil, add shallots, bay leaves, curry leaves and rice, and stir over medium heat until the rice turns translucent.
• Add the coconut milk, salt and peas and bring to a boil until most of the liquid is absorbed.
• Reduce heat to very low, cover, and cook for a few more minutes, being vigilant that the rice does not scald at the bottom.
• Remove bay and curry leaves and stir in the cilantro, mint and chilies.
• Fluff up with a fork, garnish with lime wedges if desired and serve immediately.

COCONUT FRIED RICE

Steps:

• Rinse the rice and leave it to drain well.
• Preheat two tablespoons of coconut oil, add the diced onions, and cook till soft. About 3 minutes.
• Add the thyme and minced garlic and cook for a few seconds.
• Stir in the rice and fry till aromatic, about 5 minutes. Add the minced ginger and fry for another 2 minutes.
• Add the coconut milk, broth, bay leaves, curry powder, seasoning powder, and habanero peppers, and season with salt.
• Cook till done, about 15 minutes. Remove from heat and set aside. (Remove the habanero, mince, and set aside).
• Season shrimps with paprika, salt, and black pepper.
• Add two tablespoons of oil to a pan and cook the shrimps till done 2 to 3 minutes on each side. Remove and set aside.
• In the same pan, add two tablespoons of coconut oil, add the onions and cook till the onions become translucent. About 3 minutes.
• Stir in the beef liver, bell peppers, carrots, peas, corn, and the minced habanero.
• Add the rice and stir well till all the ingredients are well combined, and the rice is heated through. Stir in the green onion and serve hot. Enjoy!

GREEN HERB RICE

Steps:

• combine onions,dill weed,parsley, and cilantro in a bowl & mix well.
• heat butter, margarine or ghee in a skillet over medium heat.
• swirl pan to coat bottom pour in 1/2 of the cooked rice & sprinkle with 1/2 of the herb mixture.
• add remaning rice & sprinkle with remaning herb mixture. do not mix.
• cover & steam over low heat for 30 minutes.

COCONUT RICE WITH PEAS AND CARROTS

Steps:

• Place the rice in a thick bottomed pot
• Add the onion and the peas and carrots
• Add 1-2 TBL water
• Stir in the turmeric and optional cilantro and cayenne powder
• Cook over medium high heat until the onions start to soften (about 5 minutes)
• Add more water as necessary to keep it from scorching or sticking.
• Add the coconut cream/milk. Pour in 2 ½ cups of water and stir to mix well
• Add salt and bring to simmer
• Turn heat to low, cover pot and let cook until rice is done (15-30 minutes depending on the type of rice you use)
• Check and stir after 10 minutes. Add more water if needed
• Cover and cook until rice is tender.

COCONUT CHICKEN CURRY

Steps:

• Put the ginger, garlic, green chilli, onion and ½ tsp salt in a small food processor and whizz to a purée (use a drop of water if you need to bring it together).
• Heat a tbsp of oil in a large wide pan and fry the purée for 3 minutes. Add the cumin, coriander and turmeric and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes until it starts to colour a little. Stir in the coconut milk and leave to simmer for 20 minutes. Stir in the coriander.
• To make the rice, peel long strips of rind (no pith) from the lemon. Heat 1 tbsp oil in a pan and add the lemon rind and cardamom pods. Cook for 2 minutes then add the rice and stir well. Add 450ml water and bring to a boil. Put on a lid and simmer for 10-12 minutes until all water has absorbed. Turn off the heat and leave for 5 minutes. Squeeze in the juice of half a lemon before serving.

ONE POT CURRY CHICKEN AND RICE

Steps:

• Preheat the oven to 350ºF.
• Add the kosher salt, garlic powder, coriander, and ground ginger to a small bowl and mix until combined.
• Pat the chicken thighs dry with a paper towel. Sprinkle the chicken thighs with the dry rub and pat the rub into both sides of the chicken thighs.
• Place the chicken thighs on a plate and slather 2 teaspoons of chili sauce over the top of the chicken thighs. Set aside.
• Add the coconut milk and broth to a large bowl with a pour spout. Whisk the two ingredients together until combined.
• Add fish sauce, curry paste, grated ginger, and lime juice to the coconut milk and broth and whisk until all the ingredients are well combined. Set aside.
• Heat a large dutch oven over medium/high heat. Add the ghee to the Dutch oven.
• When the ghee is melted and fragrant, place the chicken thighs in the Dutch oven with the chili sauce side down. Sear the chicken thighs for 2 minutes on one side and then remove them from the dutch oven (you are only searing one side of the chicken thighs).
• Turn the heat to medium and scrape the bottom of the pan with a spatula to loosen all the brown bits from the bottom of the pan. Add the onions.
• Sauté the onions in the ghee and chicken juices for 2-3 minutes.
• Add the garlic to the onions and saute for an additional minute.
• Next, pour the uncooked jasmine rice into the dutch oven and toast the rice for 2 minutes with the garlic and onion.
• Add the bell pepper, carrots, and peas to the pot and stir.
• Pour the coconut curry mixture into the pot and stir to combine all the ingredients.
• Finally, place the chicken thighs on top of the other ingredients.
• Place the lid on the Dutch oven and bake at 350ºF for 25-30 minutes or until the rice has completely cooked and absorbed most of the liquid and the chicken is 165ºF.
• Remove the Dutch oven from the oven and let it rest for 5 minutes.
• Uncover the Dutch oven and sprinkle it with cilantro, basil, and red onion.
• Enjoy!