Coconut Rice with Curried Bananas and Cashews Recipe
Coconut Rice with Curried Bananas and Cashews is the perfect complement to spicy Carribean dishes like jerk pork or jerk turkey or firey Thai cuisine.
Creamy fluffy Jasmine rice simmered in coconut milk, tossed with curried bananas and salty cashews is a delicious side dish and sure to be a new family fav.
Coconut Rice with Curried Bananas and Cashews
Or make it a meal by tossing Sweet Heat Slower Cooker Chicken into the rice just before serving. I love this rice with the sweet heat chicken served chilled the next day for lunch.
Ingredients
- 2 C Jasmine white rice
- 2 1/2 cup coconut milk - divided
- 3 bananas - sliced
- 1 T orange juice
- 1 T honey
- 1 t curry powder
- 1/2 t ground ginger
- 1/2 t cinnamon
- Sea salt - to taste
- 2 T butter
- 1/2 cup shredded sweetened coconut
- 1/4 C chopped fresh cilantro
Instructions
Rice
- Rinse 2 cups of rice to remove excess starch.
- In a large saucepan add 2 cups of water and 2 cups of coconut milk, liberally add salt. Bring water and coconut milk to a boil.
- Add rice, cover with a tight fitting lid and reduce heat to simmer.
- Simmer on low for 20 minutes.
- Turn off the heat to the burner, fluff the rice, cover and let sit another 5 minutes.
For Bananas
- In a medium bowl drizzle honey over bananas.
- Add orange juice and toss.
- Stir in curry powder, ginger, cinnamon, and a pinch of salt.
- Melt butter In a sauté pan, add bananas and cashews and cook until just caramelized.
To Assemble
- Fold bananas, cashews, and shredded coconut to into cooked rice, and sprinkle with chopped cilantro.
- Serve warm.
Notes
Nutrition
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