Coconut Curry Rice

Coconut milk is a good flavour enhancer to sweet and savoury meals. Rice is an all-time favourite family and kid-friendly food which you can make in a lot of different ways to create variety for your family.

Add this deliciously simple coconut curry rice recipe to your menu list or lunchbox meal for the kids. The curry powder adds colour to the food and makes it look a lot more appetising. As always, I incorporate vegetables into foods for the kids whenever possible, so I did the same with this recipe. You can always remove or add your child’s favourite veggies or hide them by shredding them thinly or coarsely blending them in too. This is a particularly useful trick that I learned in a cookery class. Which reminds me, I have been thinking of attending some cooking courses over the next few months. I have already started searching online for ‘cooking classes near me‘. Do you have any cookery class recommendations?

Anyway, tinned coconut milk is a good cupboard staple and brings out more flavour, however you can use fresh coconut too (keep an eye for a video on coconut milk and oil by subscribing on Mummy’s Yum YouTube)

Ingredients:

• 1½ cup rice
• 1 small can coconut milk
• 1 tbsp vegetable oil
• 1 small onion (chopped)
• 2 cloves garlic (chopped)
• 1- 1½ tsp curry powder
• ½ seasoning cube
• 1 tsp all purpose seasoning
• 1 small can tuna (you can use flaked mackerel fish and find how to make yours here)
• 1 small chopped carrot
• ¾ cup peas
• ½ sweet corn
• salt and pepper to taste
• Water for cooking (if you have meat or fish stock, then it’s better)

Method:

1. Wash rice in cold water several times until the water turns clear.
2. Place a dry pot on heat and pour in the vegetable oil. Once it is heated, sauté the garlic and onions for a few minutes.
3. Add a cup and half of water or stock, together with the curry powder, seasoning powder, stock cube, fish and ¾ of the coconut cream. Leave to boil.
4. Once boiled, reduce the heat and stir in the washed rice. Add water to cover the top of the rice, stir and adjust taste with salt and pepper, then cover to cook on medium heat until water is almost but not dry and the rice soft.
5. Open the pot and add the chopped vegetables and the remaining coconut cream. Cover and cook until done. You can leave till liquid dries or remove earlier the rice separated or mushy respectively, depending on you or your child’s preference.

Note: Fish can always be replaced with chicken, beef, shrimps or other meat an fish alternative.

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