AUTHENTIC COCONUT RICE RECIPE | HOW TO MAKE WHITE COCONUT RICE AND CHICKEN STIR-FRY

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie option, while chicken thighs are typically cheaper than breasts.

Cut chicken thighs into strips and remove the skin.

Season chicken with curry powder, bay leaves, dried thyme, and salt, then mix well.

Transfer the chicken mixture to the cooktop without adding water.

Boil rice for about 3 minutes, then wash thoroughly and set aside.

Chop fresh coconut into smaller pieces for blending.

Blend coconut with enough water (about 20 cups) to extract milk.

Pour the extracted coconut milk into a bowl, reserving some for future use.

Blend dry fish and ginger together to intensify flavor, then set aside.

Prepare vegetables: chop onions, red bell pepper, and carrot.

Heat about 2 tablespoons of coconut oil in a pot over medium to high heat.

Sauté sliced onions until browned, then add minced garlic and sauté further.

Add the pre-cooked rice to the pot and toast for 4 minutes.

Pour in the chicken stock and mix well.

Add the coconut milk and the blended dry fish and ginger to the pot.

Cover the pot and allow it to come to a boil, then taste for salt and adjust if necessary.

Reduce heat and cover with a baking sheet for 10 minutes to cook.

After 10 minutes, gently mix the rice to combine ingredients and check for doneness.

Cover the pot with a lid to allow excess moisture to evaporate.

After a few minutes, check the rice; it should be fluffy with some coconut juice remaining.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens