Coconut Curry Rice
By :CookingConOmi
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MicrosoftTeams-image-_9_-dsgdsgr-min
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Course Dinner, Lunch
Difficulty Easy
Browse Category Dinner, Lunch
Duration 35 minutes
Cooking Technique Rice Cook, Sauté
Main Ingredient Chicken, Miso, Sesame Oil
Home Category Dinner, lunch
Prep Time 5 Minutes
Cook Time 30 Minutes, plus natural release
Servings
4
Ingredients
  • 2 tbsp coconut oil
  • 1 shallot diced
  • 3 garlic cloves minced
  • 2 tbsp curry powder
  • 1 tsp nutmeg
  • ¼ red bell pepper diced
  • ¼ green bell pepper diced
  • 2 cups jasmine rice rinsed
  • 1 cup chicken stock
  • 1 ½ cup full fat coconut milk
  • 2 tsp salt
  • 2 cups mixed frozen veggies
  • 1 lime for serving
Course Dinner, Lunch
Difficulty Easy
Browse Category Dinner, Lunch
Duration 35 minutes
Cooking Technique Rice Cook, Sauté
Main Ingredient Chicken, Miso, Sesame Oil
Home Category Dinner, lunch
Prep Time 5 Minutes
Cook Time 30 Minutes, plus natural release
Servings
4
Ingredients
  • 2 tbsp coconut oil
  • 1 shallot diced
  • 3 garlic cloves minced
  • 2 tbsp curry powder
  • 1 tsp nutmeg
  • ¼ red bell pepper diced
  • ¼ green bell pepper diced
  • 2 cups jasmine rice rinsed
  • 1 cup chicken stock
  • 1 ½ cup full fat coconut milk
  • 2 tsp salt
  • 2 cups mixed frozen veggies
  • 1 lime for serving
MicrosoftTeams-image-_9_-dsgdsgr-min
Votes: 0
Rating: 0
Rate this recipe!
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Instructions
  1. Preheat the inner pot on the SAUTE function for 15 minutes .
  2. Add coconut oil, shallot, and minced garlic. Sauté until fragrant and translucent, about 5 minutes.
  3. Add the curry powder, nutmeg, and bell peppers to the pot. Sauté for another 5 minutes until fragrant.
  4. Add the rinsed jasmine rice, chicken stock, coconut milk, salt, and frozen vegetables. Stir to combine.
  5. Cook on the RICE function for 15 minutes. Allow the pot to naturally release until the pressure has dissipated. Fluff rice and serve warm with lime wedges!
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