Coconut Rice With Spicy Tomato Sauce (Nasi Lemak With Sambal Tomat)

• Rice:
• 3 cups light coconut milk
• 2 cups uncooked long-grain white rice
• 2 bay leaves
• 1/2 teaspoon kosher salt
• Sambal:
• 8 red Thai chiles
• 1 tablespoon peanut oil
• 1 cup peeled and quartered shallots (about 4 large)
• 2 teaspoons minced garlic
• 1 tablespoon brown sugar
• 1 teaspoon grated lime rind
• 2 tablespoons fresh lime juice
• 1 (14.5-ounce) can whole plum tomatoes, undrained, seeded, and chopped
• 1/4 teaspoon kosher salt

1. To prepare the rice, combine coconut milk, rice, and bay leaves in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Let stand 5 minutes; discard bay leaves. Fluff rice with a fork. Stir in 1/2 teaspoon salt.
2. To prepare sambal, seed 7 chiles; leave seeds in 1 chile. Mince chiles. Heat oil in a large saucepan over medium-high heat. Add shallots and garlic to pan; saute 3 minutes or until lightly browned. Add chiles and sugar to pan; saute 1 minute or until fragrant. Add rind, juice, and tomatoes to pan; cover, reduce heat, and simmer 20 minutes or until thickened. Stir in 1/4 teaspoon salt. Serve sambal over rice.

rice, light coconut milk, longgrain white rice, bay leaves, kosher salt, sambal, chiles, peanut oil, shallots, garlic, brown sugar, lime rind, lime juice, tomatoes, kosher salt

Taken from www.myrecipes.com/recipe/coconut-rice-with-spicy-tomato-sauce-nasi-lemak-with-sambal-tomat (may not work)