35 minutes4 servingsasian

Coconut Curry Rice

By Omi Hopper

4 Servings

35 minutes

Easy

Recipe Details

Course: Dinner, Lunch

Difficulty: Easy

Total Time: 35 minutes

Cooking Technique: Rice Cook, Sauté

Yield: 4 Servings

Ingredients

2 tbsp coconut oil
1 Shallot diced
3 garlic cloves minced
2 tbsp curry powder
1 tsp nutmeg
¼ red bell pepper diced
¼ green bell pepper; diced
2 cups jasmine rice, rinsed
1 cup chicken stock
1 ½ cup full fat coconut milk
2 tsp salt
2 cups mixed frozen veggies
1 Lime for serving

INSTRUCTIONS

Preheat the inner pot on the Sauté function for 15 Minutes.
Add coconut oil, shallot, and minced garlic. Sauté until fragrant and translucent, about 5 Minutes.
Add the curry powder, nutmeg, and bell peppers to the pot. Sauté for another 5 Minutes until fragrant.
Add the rinsed jasmine rice, chicken stock, coconut milk, salt, and frozen vegetables. Stir to combine.
Cook on the Rice function for 15 Minutes. Allow the pot to naturally release until the pressure has dissipated. Fluff rice and serve warm with lime wedges!

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About the chef

Omi Hopper

Omallys Hopper, known by many as Omi, is the founder of the Cookingconomi brand. A professional makeup artist by trade, Omi initially gained a following on social media through her beauty content. However, at the onset of quarantine, she began filming herself cooking Puerto Rican dishes for her family, sharing these moments online. What started as a fun project quickly resonated with her audience, particularly those longing for the flavors of Puerto Rican cuisine. This inspired Omi to preserve and share traditional recipes, keeping her culture alive through cooking.

View All Omi's Recipes