The Best Coconut Rice Recipe

By Kikifoodies · 150 min

Ingredients

Instructions

1. Season the chicken with salt, crushed bouillon cube, thyme, curry powder, onion, garlic and ginger, mix well, cover and steam on low heat for about 10 minutes.
2. Add water, cover and cook until the chicken is tender.
3. Remove the chicken and set aside. Strain the stock and save it for the rice.
4. Heat oil in a pan and fry the chicken until golden brown, then set aside.
5. Break open the coconut, remove the flesh and cut it into small pieces. Blend with water until smooth, then strain through a fine cloth to extract the milk.
6. Season the shrimp with salt, garlic powder, onion powder and cayenne pepper.
7. Blend the bell peppers, scotch bonnet peppers and half a small onion until slightly coarse.
8. Fry the seasoned shrimp in hot oil for a few minutes per side until cooked, then set aside.
9. In the same pan, if needed add a little oil, then fry the minced garlic and ginger for about 1 minute until fragrant.
10. Add the blended pepper mix and fry with salt and chicken bouillon until it no longer tastes raw, about 7-10 minutes.
11. Pour in the coconut milk and chicken stock.
12. Rinse the rice until the water runs clear, drain well, add to the pot and stir.
13. Add the remaining salt and seasoning cube. Cover and cook on low-medium heat for about 25 minutes until the rice is cooked.
14. Fluff the rice, add the fried shrimp and serve with the fried chicken.

Summarized from Kikifoodies's video. Watch it for the details.

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