The Best Coconut Rice Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk reduces calories while maintaining a coconut flavor.

coconut flakes

🥗Healthier: toasted oats

💰Cheaper: shredded coconut

Toasted oats add texture and are often less expensive.

Season the chicken with chopped onions, garlic, ginger, chicken bouillon cubes, salt, thyme, and curry powder. Mix and cover to steam on low heat for 10-15 minutes.

After 10 minutes, add water and continue cooking for about 10 more minutes until the chicken is cooked.

Separate the meat from the stock and filter the stock to remove bones or large pieces of garlic and ginger.

Prepare fresh coconut milk by breaking and deshelling the coconut, blending it with warm water, and straining it.

Set the coconut milk aside for later use.

Prep the shrimp by deveining, rinsing, and seasoning with salt, garlic powder, onion powder, and cayenne pepper. Set aside to marinate.

Prepare a pepper mix with bell peppers, Scotch Bonnet peppers, and onion, using a chopper to blend roughly.

Fry the shrimp for 3-5 minutes on both sides, then set aside.

Add more oil to the pan if needed, then fry minced garlic and ginger for about 1 minute until fragrant.

Add the pepper mix to the pan and stir-fry for a few minutes, seasoning with salt and chicken seasoning cubes.

Add the coconut milk and chicken stock to the pan and mix well, letting it simmer.

Wash the Tropical Sun golden C basmati rice until the water runs clear, then transfer it to the pot.

Mix the rice with the coconut mixture and adjust seasoning with remaining salt. Cover and cook on low-medium heat for 20-25 minutes.

Fry the chicken until golden brown to serve alongside the coconut rice.

Fluff the coconut rice to release steam, then mix in the fried shrimp or leave it on top. Garnish with chopped spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens