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Coconut Curry & Rice

Creamy, fragrant, and incredibly easy to make, this Coconut Curry Rice is the ultimate comfort food. Made in just one pan with coconut milk, fresh vegetables, and warm curry spices, it's a family favorite that's perfect for busy weeknight dinners or sharing with loved ones.
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Ingredients Equipment Method Notes

Ingredients
  

  • 300 g basmati rice soaked in warm water for 30 minutes
  • 3 tomatoes diced
  • 1 red onion finely sliced
  • 1 red bell pepper diced
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 400 ml coconut milk
  • 250 ml chicken broth
  • 2 teaspoons curry powder
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Chili pepper optional

Equipment

  • Large deep skillet or saucepan with a lid
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Fork (for fluffing the rice)

Method
 

  1. Place the basmati rice in a bowl and cover it with warm water. Let it soak for 30 minutes.
  2. Heat the olive oil in a large deep skillet over medium heat. Add the sliced red onion and minced garlic, then cook for 3 to 4 minutes until softened and fragrant.
  3. Stir in the tomato paste, then add the diced tomatoes and red bell pepper. Mix well and cook for 2 minutes.
  4. Add the curry powder, salt, black pepper, and chicken broth. Stir and simmer for 5 minutes.
  5. Pour in the coconut milk and mix well. Drain the soaked rice and add it to the pan. Add enough water to cover the rice by about 1 cm (½ inch).
  6. Bring the mixture to a gentle boil. Cover with a lid, reduce the heat to low, and cook for 30 minutes without lifting the lid.
  7. Remove the pan from the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork before serving.

Notes

Faire tremper le riz pendant 30 minutes est essentiel pour obtenir des grains parfaitement moelleux et non collants.
Pour une version végétalienne, remplacez le bouillon de poulet par du bouillon de légumes.
Faites griller la poudre de curry à sec pendant 30 secondes avant la cuisson pour en rehausser la saveur.
Conservez les restes dans un récipient hermétique au réfrigérateur pendant 3 jours maximum ou congelez-les pendant 1 mois maximum.
Ce riz au curry et à la noix de coco se marie à merveille avec du poulet grillé, des crevettes, des pois chiches rôtis ou une salade verte fraîche.