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.
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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

Ingredients

  • 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

Preparation

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