White Jasmine Coconut Curry Rice
April 02, 2011 @ 04:06 PM
Recipe Courtesy of Alter Eco Fair Trade
Ingredients
1 cup Alter Eco White Jasmine Rice
2 cans coconut milk
1-1.5 cup vegetable broth or chicken broth
2-4 T red curry paste
2 T Alter Eco Mascobado sugar
2 kaifer lime leaves
¼ tsp fish sauce
¼ cup cilantro (chopped)
¼ cup carrots julienned
Chopped salted peanuts (for garnish)
Lime slices quartered (for garnish)
Salt to taste
Instructions:
1. Rinse Alter Eco white Jasmine rice thoroughly under cold running water for several minutes until water runs clear. Prepare rice as you normally would.
2. Meanwhile, in a large pot, heat coconut milk until it begins to boil.
3. Add broth and return to boil, reduce heat and add curry paste. Stir until paste is completely dissolved.
4. Add salt and sugar and stir.
5. Add fish sauce, stir.
6. Add keifer lime leaves, stir and bring to simmer for several minutes, letting flavors integrate.
7. Taste and adjust curry, sugar and fish sauce to desired flavor preferences.
8. Add carrots, remove from heat and cover and let sit. Prepare the rice for serving.
9. When rice is cooked, remove from cooker and serve into bowls. Stir curry (remove keifer lime leaves).
10. With a ladle, spoon curry onto rice. Garnish with peanuts and a slice of fresh lime.
