Coconut Curry Rice

This delicious side dish is inspired by Thai dishes I have eaten.  It is wonderful with seafood.  I have served it with Orange, Basil Tilapia and with roasted shrimp.  If you want, you can stir in ¼ cup golden raisins and/or one chopped green onion right before serving.

Servings: 4-6

Hardware:  A cutting board and knives, measuring spoons and cups, a pot with a lid, a wooden spoon
Time:  prep:  5 minutes, cook: 20 minutes, rest: 3

Ingredients:

• 2 tablespoon butter
• 1 tablespoon yellow curry paste
• 4 cloves garlic
• 1 cup lite coconut milk
• ½ cup low sodium vegetable stock
• 1 cup jasmine rice

1. Dice the garlic.
2. Heat the butter on medium.  Stir in garlic, curry paste, and rice. Cook for a minute or so, stirring frequently.
3. When the rice turns bright white, turn the heat up to medium-high and add the vegetable stock and the coconut milk.  Wait for it to boil.
4. Stir, cover with the lid, and turn the rice down to a low simmer.  Simmer, without opening the lid, for 20 minutes or until most of the liquid has been absorbed.
5. Remove the rice from the heat, with the lid still on, and allow it to rest for 3 minutes. 
6. Fluff with a fork and serve warm.