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
  1. Boil water and sugar until sugar has fully dissolved.
  2. Add in coconut flakes and soak for at least 15 minutes to overnight. (If soaking overnight, place in the fridge)
  3. Heat oven to 400F.
  4. 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.)
  5. Spread coconut onto baking sheet. (Use a slotted spoon so not all of the simple syrup goes onto the pan.)
  6. Bake in the oven, tossing every 10-15 minutes until golden brown. About 40 minutes.
  7. 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
  1. Whisk together ingredients. 
Coconut Rice and Assembly
  1. Add rinsed rice, water, coconut cream and sugar to a pot.
  2. Bring to a boil, then simmer and cover for 10 minutes.
  3. After 10 minutes, turn off the heat and keep covered for 5 more minutes.
  4. Once the rice is cooked, fluff with a fork, and season with salt to taste.
  5. Heat a nonstick pan to medium heat with a generous drizzle of vegetable oil.
  6. 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.
  7. Plate the rice and cover with green curry sauce, coconut chips and chopped scallions. 

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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 94,000 food lovers from around the world!

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