Coconut Curry Rice

• 2 tablespoons butter
• 2 teaspoons curry powder
• 2 teaspoons sugar
• 1/4 teaspoon turmeric
• 1 dash garlic powder
• 1 dash onion powder
• 1/3 cup diced red bell pepper
• 1/3 cup diced green bell pepper
• 1/2 teaspoon chicken base (or salt)
• 1/2 teaspoon molasses
• 1 cup water
• 1 (14 ounce) can light coconut milk
• 1 cup mahatma jasmine rice
• 1/4 cup roasted peanuts
• 1 -2 tablespoon snipped fresh cilantro
• 1 fresh lime, cut into wedges

1. Melt butter in medium saucepan on medium heat. Add curry powder and sugar; cook and stir 30 seconds.
2. Pour water and coconut milk into saucepan. Bring to boil. Stir in rice, turmeric, garlic, onion, chicken base (or salt), and molasses; return to boil.
3. Reduce heat to low; cover and simmer 15-20 minutes or until rice is tender (add diced red and green bell pepper the last 5 minutes of cooking).
4. Remove from heat. Let stand 5 minutes, then fluff rice with a fork and serve topped with roast peanuts, snipped coriander, and fresh lime wedges.
5. May be served hot or at room temperature.

butter, curry powder, sugar, turmeric, garlic powder, onion powder, red bell pepper, green bell pepper, chicken base, molasses, water, light coconut milk, mahatma jasmine rice, peanuts, fresh cilantro, fresh lime

Taken from www.food.com/recipe/coconut-curry-rice-455303 (may not work)