Main Ingredients:
White Rice: 4 cups; Chicken Thigh: 1 piece; Shallot: some; Red Onion: 5 bulbs.
Seasonings:
Garlic: 1 tsp.
Additional Ingredients:
Salt: 1/4 tsp; Fish Sauce: 2 tbsp; Sugar: 1/2 tsp; Curry Powder: 2 tbsp; Coconut Milk: 2 cups; Water: 2.2 cups.
Taste: Coconut Flavor; Cooking Method: Braising; Time: Half an Hour; Difficulty: Unknown.
Steps to Cook Nanyang Coconut Rice
Wash and dry the pot inside and outside. Heat the pot over medium heat and add oil to sauté the red onion and garlic until fragrant.
Add the marinated chicken thigh and stir-fry until half cooked. Add white rice, coconut milk, and water, and mix well.
Cover the pot and open the vent halfway. After boiling, stir again. (See Figure 4) Reduce the heat and continue to cook for about 12 minutes, then turn off the heat and let it simmer for 10 minutes. Remember to close the vent. Open the lid and fluff the rice. Before serving, you can add cucumber slices and shrimp chips to enhance the flavor.
