Coconut Curry Rice

By: Omi Hopper

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, 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, Omi Hopper, 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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