Coconut Rice #3

• 4 1/2 C jasmine rice
• 2/3 C Thai green curry paste
• 1/2 C shredded coconut; toasted
• 4 cans diced green chiles
• 54 oz coconut milk
• 1 bundle cilantro; chiffonade
• 1 lime; zested

1. Whisk together coconut milk, green curry paste, and 2 cans of the diced green chiles with a large pinch of kosher salt.
2. Add rice.
3. Stir.
4. Simmer until liquid is evaporated, approximately 15-20 minutes.
5. Let steam with lid on for an additional 5 minutes.
6. Fluff.
7. Fold in remaining 2 cans of diced green chiles, lime juice, shredded coconut, and cilantro.
8. Garnish with lime zest.
9. Variations; Coconut extract, Sriracha, tamari, leeks, chives, cayenne, crushed pepper flakes, parsely, basil, brown sugar, sesame seeds, corn, ginger, roasted garlic, garlic, paprika, shallots, jalapenos, habanero, celery, bacon, coriander, lemongrass, mirin, lemon, soy, worchestershire, peanuts, chipotle, pineapple, mango, bell peppers, vinegar, wine, beer, thyme, Italian seasoning, bourbon

jasmine rice, green curry, coconut, green chiles, coconut milk, cilantro, lime

Taken from cookpad.com/us/recipes/488030-coconut-rice-3 (may not work)