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
THAI GREEN CURRY WITH BROWN RICE
Make and share this Thai Green Curry With Brown Rice recipe from Food.com.
Provided by gailanng
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook the rice according to package directions. Cover and let rest until ready to serve.
- Heat a large skillet with deep sides over medium heat. Once hot, add the canola oil. Cook the onion, ginger and garlic for about 5 minutes, stirring often. Add the green beans and carrots and cook for 3 more minutes, stirring occasionally.
- Add curry paste and cook, stirring often, for 2 minutes.
- Pour the coconut milk into the pan, along with 1/2 cup water and 1 1/2 teaspoons sugar. Bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook until the carrots and green beans are tender and cooked through, about 5 to 10 minutes.
- Once the vegetables are done cooking, stir the spinach into the mixture and cook until the spinach has wilted, about 30 seconds. Remove the curry from heat and season with rice vinegar and soy sauce. Add red pepper flakes, to taste.
- Divide rice and curry into bowls and garnish with chopped cilantro.
Nutrition Facts : Calories 254.5, Fat 4, SaturatedFat 0.5, Sodium 119.9, Carbohydrate 50.1, Fiber 5.6, Sugar 7.6, Protein 6.3
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