Curried Coconut Rice Salad
- Author
- Byron Bay Chili Co
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Servings
- 4 serves
- Category
- Light Meals, Main Meals
Ingredients
- 3 1/2 cups vegetable stock
- 2 cups jasmine rice
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric
- 1/4 cup vegetable or macadamia oil
- 1/4 cup lemon or lime juice
- 1/4 cup plain yogurt
- 1/4 cup Byron Bay Chilli Co Fiery Coconut Chilli Sauce
- 1 cup sliced green onions
- 1 cup sultanas
- 1 cup frozen baby peas (defrosted, uncooked)
- 1/2 cup toasted slivered almonds
- 1/4 cup chopped candied ginger
- 1 cup chopped coriander
- Salt
- Salad greens, coriander sprigs, sliced fresh pineapple, pawpaw and kiwi fruit to serve
Directions
- Bring stock to a boil in a large pot
- Stir in rice, curry powder and turmeric
- Cover and reduce heat to low
- Cook until tender, about 15 minutes
- Allow to cool slightly with lid removed
- Transfer rice to a bowl, stir in oil and juice
- Refrigerate several hours until rice is cool
- In a small bowl, mix together yogurt and chilli sauce
- Gently stir into rice along with onions, sultanas, peas, almonds, ginger and chopped coriander
- Season to taste with salt
- Refrigerate for at least 30 minutes to allow flavours to develop
- Serve individual portions on salad greens, top with coriander sprigs and garnish on the side with sliced pineapple, pawpaw and kiwi fruit