Crispy Coconut Rice with Crunchy Coconut Chips and Thai Green Curry Sauce
(Vegetarian, GF)
The flavors and textures of this dish make it stand out way more than just a side of rice. Sweet and crunchy coconut chips, crispy rice, tangy curry sauce… it’s pretty addicting.
Crispy Coconut Rice with Crunchy Coconut Chips and Thai Green Curry Sauce
Prep time: 45 MinCook time: 1 H & 30 MTotal time: 2 H & 15 M
Ingredients
Coconut Chips
- 2 cups Water
- 2 cups Granulated Sugar
- 2 cups Unsweetened Coconut Flakes, thicker sized flakes
Thai Green Curry Sauce
- 1/2 cup Mayonnaise
- 1 TB Thai Green Curry Paste
- 1 TB Soy Sauce
- 1 Garlic Clove, minced
- 1/2 tsp Sesame Oil
- 1 tsp Rice Vinegar
- 1 Lime, juiced and zested
Coconut Rice
- 1 1/2 cups Jasmine Rice, rinsed until water runs clear
- 1 1/4 cups Water
- 1/2 cup Unsweetened Coconut Cream
- 2 TB Granulated Sugar
- Vegetable Oil, for pan frying
- 1/4 cup Scallions, chopped
Instructions
Coconut Chips
- Boil water and sugar until sugar has fully dissolved.
- Add in coconut flakes and soak for at least 15 minutes to overnight. (If soaking overnight, place in the fridge)
- Heat oven to 400F.
- Line a baking sheet with foil a couple times and then parchment paper. (This will help with cleanup and so the coconut doesn't stick to the pan.)
- Spread coconut onto baking sheet. (Use a slotted spoon so not all of the simple syrup goes onto the pan.)
- Bake in the oven, tossing every 10-15 minutes until golden brown. About 40 minutes.
- Allow to cool and store into an airtight container until ready to use. These can be made up to a week in advance.
Thai Green Curry Sauce
- Whisk together ingredients.
Coconut Rice and Assembly
- Add rinsed rice, water, coconut cream and sugar to a pot.
- Bring to a boil, then simmer and cover for 10 minutes.
- After 10 minutes, turn off the heat and keep covered for 5 more minutes.
- Once the rice is cooked, fluff with a fork, and season with salt to taste.
- Heat a nonstick pan to medium heat with a generous drizzle of vegetable oil.
- Place the rice in a even layer in the pan and don't touch it until the edges start to brown and the bottom turns dark golden and crispy.
- Plate the rice and cover with green curry sauce, coconut chips and chopped scallions.
