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.