Coconut Curry Jasmine Rice (Printable)
Creamy coconut curry rice with crispy shallots, ready in 40 minutes.
# What You’ll Need:
→ Rice & Coconut Base
01 - 1 1/2 cups jasmine rice
02 - 1 (14 oz) can full-fat coconut milk
03 - 1 1/4 cups water
04 - 1 tablespoon mild curry powder
05 - 1 teaspoon ground turmeric
06 - 1/2 teaspoon ground ginger
07 - 1 teaspoon salt
08 - 1 tablespoon coconut oil
→ Crispy Shallots
09 - 3 large shallots, thinly sliced
10 - 1/2 cup neutral oil (vegetable or canola)
11 - Pinch of salt
→ Garnish
12 - 2 tablespoons chopped fresh cilantro
13 - 1 tablespoon toasted coconut flakes
14 - 1 lime, cut into wedges
# How-To Steps:
01 - Rinse jasmine rice under cold running water until water runs clear; drain thoroughly to remove excess starch.
02 - In a medium saucepan, combine rinsed rice, coconut milk, water, curry powder, turmeric, ginger, salt, and coconut oil. Stir until well incorporated.
03 - Bring mixture to a gentle boil over medium heat. Reduce heat to low, cover tightly, and simmer for 15 to 18 minutes until liquid is fully absorbed and rice is tender.
04 - Remove from heat and let rice rest, covered, for 5 minutes. Fluff gently with a fork before serving to separate grains.
05 - Heat neutral oil in a small skillet over medium heat. Add sliced shallots and fry, stirring occasionally, until golden brown and crisp, approximately 4 to 6 minutes. Transfer with a slotted spoon to a paper towel-lined plate and season with salt.
06 - Serve coconut curry jasmine rice topped with crispy shallots. Add optional garnishes of fresh cilantro, toasted coconut flakes, and lime wedges as desired.
# Expert Advice:
01 -
- The crispy shallots add this incredible crunch that makes every bite exciting
- It comes together with minimal effort but tastes like you spent hours over the stove
- The leftovers reheat beautifully for lunch the next day
02 -
- Letting the rice rest covered is crucial for perfect texture
- Watch the shallots closely in the last minute of frying because they go from golden to burnt quickly
03 -
- Store leftover shallots separately from the rice to keep them crispy
- Make double the shallots because they disappear faster than you expect