Spicy Coconut Rice

Name: Spicy Coconut Rice
Prep time: 2 s
Cook time: 26 s
Total time: 30 s
Yield: 4
Cuisine: Local
Ingredients: 500 grams Basmati rice; 2 tablespoons Chopped Onions; 1 tablespoon Chopped Ginger; 250 grams Capsicum; 3 tablespoons Chilli Paste; 2 tablespoons Soya sauce; 2 tablespoons Tomato sauce; Corn oil 2-3 tbsp; 500 milliliters Water; 2 cubes MAGGI Jumbo Chicken cube; Curry leaves 4-5; Pandanus leaf 2 inch Piece; 1 Stick Lemongrass; 1 cup MAGGI coconut milk powder; Salt and pepper to taste; Chopped parsley to garnish

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30 Min

Intermediate

Ingredients

4 Portions

500 g

White Rice

2 tbsp

Onion

1 tbsp

Ginger Paste

250 g

Capsicum

3 tbsp

Chilli Paste

2 tbsp

Soya sauce

2 tbsp

Tomato sauce

45 g

Corn oil

500 mL

Water

2 cubes

MAGGI Chicken Seasoning Cube

2 g

Curry Leaves

2 g

Pandan Leaves

1 Stick

Lemon grass

1 cup

MAGGI coconut milk powder

10 g

Pepper

20 g

Paisley Leaves

Copy

Nutrition Value

Carbohydrates

50.9 g

Energy

283.8 kcal

Fats

5.9 g

Fiber

3.3 g

Protein

6.5 g

Sodium

907.8 mg

Sugars

7.2 g

Information per serving

1st Step
2 Min

Heat oil in a pan.
2nd Step
2 Min

Temper all chopped ingredients, bell pepper, curry leaves, pandanus leaf and lemon grass.
3rd Step
3 Min

Stir in rice, chili paste, soy sauce and tomato sauce.
4th Step
2 Min

Add water and the MAGGI Jumbo Chicken Cubes. Stir well.
5th Step
2 Min

Bring to boil. Add thick coconut milk and stir.
6th Step
2 Min

Add salt and pepper to taste.
7th Step
15 Min

Cover and cook for about 15-20 minutes on medium heat until the rice is cooked.
8th Step
2 Min

Sprinkle chopped parsley on top and serve warm.

Nutritional facts per serving

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Spicy Coconut Rice

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