Coconut Red Curry Rice

Prep Time: 15 mins | Cook Time: 40 mins | Course: Dinner | Serves: 6 

Red curry and coconut milk flavor this rice side. Garnish with basil, peanuts, and lime wedges. I like short-grain rice, but you could use jasmine, basmati, or other favorite variety. You could also bake this dish in the oven or cook it stove-top if preferred.

1 ½ cups short grain rice, such as hinode or calrose

1 14-oz coconut milk 

½ cup water 

½ tsp salt 

3 cloves garlic, minced 

2 Tbsp red curry paste 

¼ cup basil, chiffanade. 

1 cup peanuts or cashews 

2 limes, cut into wedges 

3 green onions, sliced 

Measure the rice into a rice cooker. Add the coconut milk, water, salt, garlic, and red curry paste. Set to quick cook or white rice and begin cooking. When the rice is finished cooking, plate, and garnish with the basil, nuts, lime wedges, and green onions.