Rice with Coconut Curry Sauce
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 201.9
- Total Fat: 8.8 g
- Cholesterol: 2.5 mg
- Sodium: 757.0 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 3.7 g
- Protein: 4.9 g
View full nutritional breakdown of Rice with Coconut Curry Sauce calories by ingredient
Introduction
A friend had given me a container of coconut curry sauce and it was fantastic... then I thought to myself, I can make this!! So here is my attempt! A friend had given me a container of coconut curry sauce and it was fantastic... then I thought to myself, I can make this!! So here is my attempt!Number of Servings: 6
Ingredients
-
Coconut Milk, 1 cup
Potato, 1 large peeled & diced
Onions, raw, 1 cup, chopped
Garlic, 3 cloves minced
A Taste of Thai - Red Curry Paste, 1 tsp (more or less to taste)
Tomato Paste, 1 can (6 oz)
Swanson Chicken Broth 99% Fat Free, 1 cup
Brown Rice, medium grain, 1 cup
Swanson Chicken Broth 99% Fat Free, 2 cup
Directions
Saute diced onion and garlic until translucent in a little oil, add diced potato and a pinch of salt. Allow to start carmelizing. Add cup of chicken broth to deglaze pan then add coconut milk, tomato paste and curry paste. Stir to incorporate all ingredients. Allow this to simmer on low heat until all veggies are softened and sauce has thickened. If you want this to be a relateively smooth sauce puree in food processor or blender.
While sauce is cooking, heat remaining 2 cups of broth in a pan. When boiling pour over brown rice in a baking pan, cover in aluminum foil tightly, making sure that steam cannot escape. Bake in oven at 350 for about 20 - 30 minutes or until rice is done. If desired, add raw veggies like broccoli, beans, peas, etc so they can steam as well (nutritional info not included).
Serve sauce over rice. Would taste fantastic with pork or chicken as well.
Number of Servings: 6
Recipe submitted by SparkPeople user RICCILYNN.
While sauce is cooking, heat remaining 2 cups of broth in a pan. When boiling pour over brown rice in a baking pan, cover in aluminum foil tightly, making sure that steam cannot escape. Bake in oven at 350 for about 20 - 30 minutes or until rice is done. If desired, add raw veggies like broccoli, beans, peas, etc so they can steam as well (nutritional info not included).
Serve sauce over rice. Would taste fantastic with pork or chicken as well.
Number of Servings: 6
Recipe submitted by SparkPeople user RICCILYNN.
