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Coconut Rice with Spicy Tomato Sauce by Kohinoor Recipe tingles your palette with spices.

Rice:
  • 3 cups light coconut milk 
  • 2 cups uncooked long-grain white rice 
  • 2 bay leaves 
  • 1/2 teaspoon kosher salt

 

Sambal:

  • 8 red Thai chilies 
  • 1 tablespoon peanut oil 
  • 1 cup peeled and quartered shallots (about 4 large) 
  • 2 teaspoons minced garlic 
  • 1 tablespoon brown sugar 
  • 1 teaspoon grated lime rind 
  • 2 tablespoons fresh lime juice 
  • 1 (14.5-ounce) can whole plum tomatoes, un-drained, seeded, and chopped 
  • 1/4 teaspoon kosher salt

 

  • To prepare the rice, combine coconut milk, rice, and bay leaves in a medium saucepan; bring to a boil
  • Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed
  • Let stand 5 minutes; discard bay leaves
  • Fluff rice with a fork
  • Stir in 1/2-teaspoon salt
  • To prepare sambal, seed 7 chilies; leave seeds in 1 chili. Mince chilies
  • Heat oil in a large saucepan over medium-high heat
  • Add shallots and garlic to pan; sauté 3 minutes or until lightly browned
  • Add chiles and sugar to pan; sauté 1 minute or until fragrant
  • Add rind, juice, and tomatoes to pan; cover, reduce heat, and simmer 20 minutes or until thickened
  • Stir in 1/4-teaspoon salt
  • Serve sambal over rice

Not reviewed yet

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