I love, love Coconut rice! Well, who doesn’t? I already have a recipe for Coconut fried rice on the blog, click HERE to view the recipe. This Ginger Coconut Rice is similar to my Nigerian Coconut Fried Rice with the main difference being the potent Ginger accent. You’ll need to incorporate loads of Ginger to thoroughly enjoy this recipe.
3 Cups Any rice type
2 Cups Chicken Stock
400g Coconut milk
1.5 Inch Ginger (Thinly chopped or minced)
Boneless Chicken, chopped into small chunks (Optional)
Cooked Liver or Kidney, diced (Optional)
1 Cup Desiccated Coconut (Optional)
2 Cups Cooked Prawns
2 Stalks Spring Onions, chopped
4 Cloves Garlic, minced
1 Medium Onion, chopped
1 Scotch Bonnet, thinly chopped
2 Knorr Chicken Cubes
2 Tablespoons Chicken seasoning
1 Teaspoon Black Pepper Powder
1 Teaspoon Curry and Thyme
Salt to taste
Get your ingredients ready. Marinate the Shrimps and Chicken with Chicken seasoning and set aside for at least 30 minutes. Also, wash the Rice and set aside.
Place a wok or deep pan on low to medium heat, add the coconut oil, when it heats up, add the minced Garlic and Ginger, saute for 2 minutes, be careful not to burn the Garlic…
Then add the Chicken, fry till its fully cooked, then scoop out the Chicken and set aside…
Place a Saucepan on high heat, add the oil used for frying the chicken along with the Garlic and Ginger, add the coconut milk and bring to a rolling boil…
Now, add the stock and continue to boil. if you haven’t got stock, simply add water and double the seasoning. Then, add the Scotch Bonnet, Onions, Curry, Thyme, Chicken Seasoning, Knorr Chicken cubes, Black Pepper and Salt to taste, stir and combine…
Now add the washed Rice and combine. Make sure the liquid is enough to cook the rice through..
Cover the rice with foil paper then close tightly with a lid and leave to cook. Remember to check the rice every now and then to prevent burning, add more liquid and seasoning if required….
When the rice is cooked, add the cooked Chicken, Shrimp, spring Onions Kidney/Liver and combine..
Then add the desiccated Coconut, combine. Switch the heat off and leave to steam with the residual heat for 2 minutes…
Realised some of my Shrimps still had their veins in. Too late to sort out at this point…?
Easy peasy! Do remember to come back with a feedback when you’ve had a chance to replicate this easy Ginger Coconut Rice. Cheers!