Tag: Coconut Milk

Coconut Cilantro Rice

Coconut Cilantro Rice

by Pam on June 12, 2013

After looking online for different Asian rice recipes, I decided to make my own version of coconut cilantro rice. In this recipe I used light coconut milk (because that’s what I had on hand) but if you want the rice to have a stronger coconut flavor and to be extra rich then you should definitely use regular coconut milk. I think the cilantro gave it an extra special flavor and it really paired perfectly with the Asian Salmon[1] and the Garlic-Ginger Bok Choy Sauté[2].  It turned out really delicious and we all loved it, even my daughter, who usually doesn’t care for rice.

Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped cilantro and mix until well combined. Taste & re-season if needed. Serve and enjoy.



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Coconut Cilantro Rice




Yield: 4-5

Total Time: 30 min.



Ingredients:

1 tsp olive oil
1 clove of garlic
1 cup basmati rice
1 cup chicken broth
1 cup light coconut milk
1/2 cup fresh cilantro, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped cilantro and mix until well combined. Taste & re-season if needed. Serve and enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Asian Salmon (www.gordon-ramsay-recipe.com)
  2. ^ Garlic-Ginger Bok Choy Sauté (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Thai pork burgers

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Ingredients

For the Thai spice paste:

  • 1 bunch coriander
  • 3tbsp breadcrumbs
  • Half red onion
  • Zest and juice of 1 lime
  • 1 lemon grass stalk, woody outer layer removed
  • 1 large red chilli, deseeded
  • 2 garlic cloves
  • 20g creamed coconut
  • 1tsp fish sauce
  • 1tsp light soy sauce

For the burgers:

That’s goodtoknow

Make Thai grilled vegetables to go with the burgers by marinating asparagus, spring onions, red peppers and sliced courgettes in a mix of coconut milk, peanut butter, Thai fish sauce and light soy sauce for 30 mins, then cooking under a medium grill.

Method

  1. Put all the ingredients except the pork into a food processor and whizz to a paste.
  2. In a large bowl, combine the pork and Thai paste together with your hands.
  3. Divide into four balls, then shape into burger patties with the flats of your hands.
  4. Heat a little oil in a frying pan and cook the burgers for around 12-15 mins, flipping every minute to ensure they are evenly cooked all the way through. Serve on ciabatta rolls.

By Keith Kendrick

What do you think of this recipe? Leave us your comments, twist and handy tips.

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Spicy Thai Curry Soup

Spicy Thai Curry Soup

by Pam on May 29, 2014

We’ve had a cool & rainy week this week in Portland. I saw this soup recipe on Heather Christo’s[1] site and decided to make it for dinner.  It took 15 minutes to make and made my house smell amazing. I served this soup with lime and sriracha for a little extra kick – it was really delicious and warmed us right up. My husband took the leftovers to work and said it was really tasty.

Combine the garlic, ginger, and curry paste in a small bowl. Add the coconut oil and mix well.  In a large pot, heat the curry mixture over medium heat cooking for 1-2 minutes.

Deglaze the pot with the chicken broth then add the coconut milk; bring to a boil. Season with sea salt, to taste. Place the noodles into the boiling broth and let the noodles cook for 2-3 minutes. Add half of the fresh basil and cilantro; mix well. Ladle into bowls then top evenly with the remaining basil, cilantro, and red chile slices. Serve with fresh lime wedges & sriracha if desired.



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Spicy Thai Curry Soup




Yield: 4

Total Time: 15 min.



Ingredients:

3 garlic cloves, chopped
2 tbsp fresh ginger
2 tbsp red curry paste
2 tbsp coconut oil
4 cups chicken broth
2 cans of light coconut milk
6 oz of thin rice noodles
1/4 cup fresh cilantro, chopped
1/4 cup Thai basil, chopped
1 red chile pepper, sliced thinly

Directions:

Combine the garlic, ginger, and curry paste in a small bowl. Add the coconut oil and mix well. In a large pot, heat the curry mixture over medium heat cooking for 1-2 minutes.

Deglaze the pot with the chicken broth then add the coconut milk; bring to a boil. Season with sea salt, to taste. Place the noodles into the boiling broth and let the noodles cook for 2-3 minutes. Add half of the fresh basil and cilantro; mix well. Ladle into bowls then top evenly with the remaining basil, cilantro, and red chilis. Serve with fresh lime wedges & sriracha if desired.



Recipe and photos by For the Love of Cooking.net
Original recipe by Heather Christo

References

  1. ^ Heather Christo’s (heatherchristo.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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