Coconut Curry Rice
|Peanut oil||1 Tablespoon|
|Chili oil||1 Tablespoon|
|Onion||1 Large, julienned|
|Fennel bulb||1 Small, thinly sliced|
|Garlic||1 Clove (5 gm), mashed|
|Grated ginger||1⁄2 Teaspoon|
|Chicken stock||1 Cup (16 tbs)|
|Coconut milk||1⁄4 Cup (4 tbs)|
|Green curry paste||1 Teaspoon|
|Basmati rice||1 Cup (16 tbs)|
|Chopped cilantro||1 Tablespoon (For Garnish)|
In a large skillet, add peanut and chili oils and saute onion, fennel, garlic, and ginger over medium heat until very soft.
Sprinkle with flour and continue stirring until flour has well-coated onions.
Add chicken stock and stir until smooth.
Add coconut milk and curry paste and simmer until thick.
Pour curry sauce over rice.
Garnish rice with cilantro.
Serving size: Complete recipe
Calories 1499 Calories from Fat 441
% Daily Value*
Total Fat 50 g77%
Saturated Fat 20.6 g102.9%
Trans Fat 0 g
Cholesterol 7.2 mg2.4%
Sodium 681.3 mg28.4%
Total Carbohydrates 233 g77.6%
Dietary Fiber 17.8 g71.1%
Sugars 19.7 g
Protein 31 g61.7%
Vitamin A 27.5% Vitamin C 109.2%
Calcium 28% Iron 39.8%
*Based on a 2000 Calorie diet