Coconut Curry Rice With Peas Recipes

Steps:

• For the chicken: Drizzle the chicken breasts with some olive oil in a large bowl. Mix the curry powder, onion powder and cayenne together in a small bowl. Rub the chicken breasts with the seasoning mixture. Add the minced garlic to the chicken, mixing so the garlic is distributed throughout the chicken. Marinate the chicken, spices and garlic together for 30 minutes.
• Heat a large Dutch oven over medium-high heat and add 1/4 cup olive oil. Sprinkle the chicken with kosher salt and sear it, in batches, until golden brown on each side. Remove the chicken to a plate. Add the sliced onions and diced potatoes and saute until the onions turn translucent, about 5 minutes. Then add the chicken back in along with the chicken stock. Bring to a boil and lower to a simmer. Cover and simmer until the chicken is cooked through, 45 minutes to an hour.
• For the rice: Melt the butter in a medium saucepan over medium-high heat. Then add the rice, coconut milk, granulated garlic, onion powder, thyme, bay leaves and 2 cups water. Cook, uncovered, until the rice begins to peek through and begins to absorb the moisture. Then, stir in the chickpeas. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes. Season with salt.
• Serve the chicken curry over the coconut peas and rice.

Steps:

• Heat 1 teaspoon coconut oil in a saucepan over medium heat. Add 1/4 cup sweetened shredded coconut and a pinch each of red pepper flakes and salt; toast, stirring, 3 minutes. Stir in 3 cups frozen brown rice, 1/2 cup frozen peas and 1/4 cup coconut water. Cover, reduce the heat and cook, stirring occasionally, until heated through. Stir in some chopped cilantro.

Steps:

• Mix black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot until smooth and evenly combined; simmer over medium-low heat, stirring often, until curry sauce is heated through, about 5 minutes.
• Pour enough water into a separate pot to almost fill and bring to a boil; season with a pinch of salt. Add rice to boiling water and cook, stirring occasionally, until rice is very soft, about 15 minutes. Drain excess water from rice.
• Mix rice and curry sauce together in a large bowl.

Steps:

• Over high heat in a heavy-bottomed stock pot, combine and stir all the ingredients. Bring to a boil uncovered, then reduce heat, cover pot, and simmer for 25-30 minutes, rice should be cooked.

Steps:

• Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
• Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
• Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.

Steps:

• Put coconut oil in a heavy saucepan over medium heat. Add onion and let cook until softened and lightly browned, about 5 minutes.
• Add rice, salt and ginger, and stir to coat. Let rice sizzle for a minute, then add coconut milk and 2 1/2 cups water. Bring to a simmer, then turn heat to low and put on a tightfitting lid.
• Cook for 20 minutes, then turn off heat and let rest 10 minutes. Fluff rice and stir in peas. Transfer to serving bowl and garnish with toasted coconut.

Steps:

• Place rice in a bowl and cover with boiling water. Stir once and let sit for 10 minutes.
• Drain rice and place on a cookie sheet to dry for at least 20-30 minutes (I use paper towels under the rice.).
• Place garlic, onion, tomatoes and curry powder in blender or food processor and puree.
• Heat a large non-stick skillet over medium heat. Add vegetable oil and butter. Add rice to skillet and cook, stirring constantly, until rice begins to turn golden.
• Add cumin seeds and mustard seeds if using, and saute until they release their scent.
• Add pureed tomato mixture, frozen peas and coconut milk. Stir well to combine, adding a little additional water if necessary. Cover and turn heat down to low. Let rice cook for 15-20 minutes, stirring once or twice, just to make sure it isn't sticking to the bottom of the skillet.
• Remove pan from heat and let steam for 15-20 minutes.

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.