Coconut Curry Rice
Add coconut oil, shallot, and minced garlic. Sauté until fragrant and translucent, about 5 Minutes.
Ingreadient
- 2 tbsp coconut oil
- 1 Shallot diced
- 3 garlic cloves minced
- 2 tbsp curry powder
- 1 tsp nutmeg
- ¼ red bell pepper diced
- ¼ green bell pepper; diced
- 2 cups jasmine rice, rinsed
- 1 cup chicken stock
- 1 ½ cup full fat coconut milk
- 2 tsp salt
- 2 cups mixed frozen veggies
- 1 Lime for serving
Direction
- Preheat the inner pot on the Sauté function for 15 Minutes.
- Add coconut oil, shallot, and minced garlic. Sauté until fragrant and translucent, about 5 Minutes.
- Add the curry powder, nutmeg, and bell peppers to the pot. Sauté for another 5 Minutes until fragrant.
- Add the rinsed jasmine rice, chicken stock, coconut milk, salt, and frozen vegetables. Stir to combine.
- Cook on the Rice function for 15 Minutes. Allow the pot to naturally release until the pressure has dissipated. Fluff rice and serve warm with lime wedges!
