Coconut rice with curry leaves
Recipe type: easyrecipes spl
This fragrant pilaf is an ideal side for indian or south-east Asian curries.
- 1½ tbs vegetable oil
- 1 sliced onion
- 2 tsp grated ginger
- 2 crushed garlic cloves
- ½ tsp ground turmeric
- 10 fresh curry leaves
- 1½ cups long-grain rice
- 400ml coconut milk
- Cucumber, shallots and fresh red chilli, to serve
- Heat oil in a saucepan over medium-high heat. Cook onion for 5 minutes or until soft. Add grated ginger, garlic cloves, turmeric and curry leaves. Cook for 1 minute or until aromatic.
- Stir in long-grain rice. Add coconut milk and 1 cup water. Bring to boil. Reduce heat to low and cook, covered, for 15 minutes. set aside, covered, for 10 minutes. Use a fork to separate grains.
- Top with chopped cucumber, fried shallots and sliced long fresh red chilli.