Coconut Curry Rice

By: CookingConOmi

Coconut Curry Rice
cuisine icon Course
Dinner, Lunch
cuisine icon Difficulty
Easy
cuisine icon Duration
35 minutes
cuisine icon Cooking Technique
Rice Cook, Sauté
cuisine icon Keywords
35 minutes, 4 servings, asian, chicken stock, chicken thighs, coconut oil, CookingConOmi, curry powder, dinner, easy, full fat coconut milk, garlic cloves minced, green bell pepper; diced, jasmine rice, lime for serving, lunch, miso, mixed frozen veggies, nutmeg, quick and easy, red bell pepper diced, rice cook, rinsed, salt, sauté, shallot diced

serving icon Servings
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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