Okay, so one of my favourite things to eat in life is coconut rice. A few years a go, I discovered the dish whilst on holiday in Key Largo. As I sat in a restaurant, looking out onto the clear blue waters beneath the tropical haze of the sunset in the sky, I tried my first bite of coconut rice. It’s flavour was creamy, mellow and so delicious. I’d never tried a savoury rice dish before that made the rice both creamy and fluffy at the same time. Made with just coconut milk, water, salt and rice, I was amazed by how such a simple combination of ingredients could make a dish that was so blissful and indulgent to eat.
The incredible taste of this dish, combined with the beauty of my surroundings instantly transported me to a food paradise. Luckily, I knew this was something I could recreate at home, help me to prolong my joyous memories, and fill me with a true sense of nostalgia from my trip. And that’s what I did. It’s surprising just how powerful a recipe can be.
I took this trip a few years ago now, and you can read it about it here. Since then, I’ve recreated it many times and even began to add my own creative twists on it. One of my favourite, most recent versions of it has to be for this. As the rice has quite a Thai feel about it, I decided to merge it with another of my favourite cuisines, Indian, to create a fusion dish. I’ve always added Indian curry spices to my recipes for flavour and heat, so I knew that trying them with a coconut rice had the potential to make a really great recipe.
So for my fusion, I used the coconut rice and an addition of bean sprouts for it’s Thai element. Then, for the Indian feel, I added lots of chilli, cumin, curry powder and other spices. Together, I was really pleased with the final hot and flavoursome result, and it instantly gave me a new way to enjoy my beloved coconut rice and even create some new memories to go alongside it.
I hope you enjoy the recipe.
curried coconut rice
for the coconut rice:
1 cup (195g) white basmati rice
1 400ml tin light coconut milk
3/4 cup + 1 tbsp water 195ml
1 tbsp raw virgin coconut oil – I used Coconut Merchant
1 tsp salt
for the curried vegetables:
2 tsp raw virgin coconut oil – I used Coconut Merchant
2 large cloves garlic, crushed
1 medium red chilli, finely chopped and de-seeded
1 medium onion, finely sliced
1 tsp cumin seeds
1 medium carrot, finely cubed/chopped
1/2 cup (65g) sweetcorn
1/2 cup (65g) peas
1/2 cup (45g) beansprouts
1/2 tsp turmeric
1/2 tsp ground coriander
1/2 tsp garam masala
1 tbsp medium curry powder
1 tsp ground cumin
1/2 tsp chilli purée (I recommend 1/4 tsp if you don’t like it too hot)
ground black pepper, to taste (I used about 10 twists of the pepper grinder)