Coconut Curry Broccoli Rice

You can pick up pre-chopped broccoli rice to save time or pulse broccoli florets and stems in the food processor to make your own.
Coconut Shrimp with Sriracha Mayo and Coconut Curry Broccoli Rice recipes

Coconut Shrimp with Sriracha Mayo over Coconut Curry Broccoli Rice

  • Duration
  • Prep Time
  • 1/6 of recipeServings


  • 1 tbsp coconut oil

    2 tbsp peeled and minced fresh ginger

    2 cloves garlic, minced

    2 tsp curry powder

    ¼ tsp ground black pepper

    4 cups broccoli rice

    ½ tsp sea salt + additional to taste

  • 1 cup BPA-free canned full-fat coconut milk


1. In a large skillet on medium, heat oil. Add ginger and garlic; sauté 1 minute. Add curry and black pepper; sauté 30 seconds. Add broccoli rice and salt; sauté 2 minutes, until bright green.

2. Stir in milk, cover, reduce heat to low and cook, stirring once or twice, 8 to 10 minutes. Increase heat to medium; cook, stirring, until most of liquid has cooked off and rice is very tender, about 2 minutes. Season with additional salt.

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 128
  • Carbohydrate Content: 8 g
  • Fat Content: 11 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Saturated Fat Content: 9 g
  • Sodium Content: 193 mg
  • Sugar Content: 2 g
  • Monounsaturated Fat Content: 1 g