Curried Coconut Rice Salad

Byron Bay Chili Co
Servings

4 serves

Prep Time

10 minutes

Cook Time

20 minutes

Category

Light Meals, Main Meals

Curried Coconut Rice Salad

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

  1. Bring stock to a boil in a large pot
  2. Stir in rice, curry powder and turmeric
  3. Cover and reduce heat to low
  4. Cook until tender, about 15 minutes
  5. Allow to cool slightly with lid removed
  6. Transfer rice to a bowl, stir in oil and juice
  7. Refrigerate several hours until rice is cool
  8. In a small bowl, mix together yogurt and chilli sauce
  9. Gently stir into rice along with onions, sultanas, peas, almonds, ginger and chopped coriander
  10. Season to taste with salt
  11. Refrigerate for at least 30 minutes to allow flavours to develop
  12. Serve individual portions on salad greens, top with coriander sprigs and garnish on the side with sliced pineapple, pawpaw and kiwi fruit