Ingredients:
24 oz chicken or vegetable broth
1 tbsp coconut oil
½ cup finely chopped yellow onion
3 cloves of garlic
2 tbsp red curry paste
1 Cup Arborio rice
1 tsp garlic salt
1 tsp salt
1 tsp pepper
1 tsp cayenne pepper
1tsp onion powder
1 tsp garlic powder
¼ tsp ginger
1- 13.5 oz can of Coconut Milk
1 tsp light brown sugar or honey
Instructions
In a medium pot add 24 ounces chicken or vegetable stock, cayenne pepper, garlic powder and onion powder bring to a simmer, turn down to low and keep hot.
Heat medium-large pot up to to a medium heat. Add coconut oil,onion and garlic sweat for 2-3 minutes until translucent. Next add the rice, stir and cook for 1-2 minutes followed by garlic salt, red curry paste ,pepper and ginger. Cook another 1-2 minutes.
Using a ladle, slowly start to add hot stock, about ½ a cup at a time to rice. Stir until almost all the liquid has absorbed then repeat process until all of the stock is gone. Once the stock is gone pour the coconut milk into the stock pot and bring to a simmer. Once all the chicken stock has been absorbed into the rice stir in brown sugar or honey . Then start to ladle coconut milk . ½ cup at a time, repeating the process until all coconut milk has absorbed. Season to taste with salt and pepper.
Makes a perfect side dish to chicken or fish or you can keep it vegan and eat it with your favorite sauteed vegetables.