Curried Peanut Rice
Elevate your weeknight dinner routine with this Curried Peanut Rice, a bold and satisfying dish that blends the warmth of curry spices with the creamy, nutty richness of peanut butter. Made with fragrant basmati rice, coconut milk, and a medley of aromatics like garlic and fresh ginger, this recipe delivers layers of flavor in every bite. A splash of lime juice adds a zesty brightness, while a garnish of toasted peanuts and fresh cilantro provides irresistible texture and freshness. Ready in just 30 minutes, this one-pan wonder is a perfect vegan-friendly meal or a flavorful side dish that pairs beautifully with grilled veggies or tofu. Whether you're craving a comforting bowl of rice or a unique twist on curry, this recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Curry powder
- 3 tablespoons Unsweetened peanut butter
- 1 cup Coconut milk
- 1 tablespoon Soy sauce
- 1 tablespoon Lime juice
- 0.25 cup Peanuts, toasted and roughly chopped
- 2 tablespoons Fresh cilantro, chopped
Instructions
Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water, and salt. Bring to a boil, reduce the heat to low, cover, and simmer for 12-15 minutes, or until the rice is cooked and the water is absorbed. Fluff rice with a fork and set aside.
In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the curry powder to the skillet and stir well, allowing the spices to toast slightly for 30 seconds.
Reduce the heat to low and stir in the peanut butter, coconut milk, and soy sauce. Mix until the peanut butter has melted and the sauce is smooth.
Add the cooked rice to the skillet and gently toss to coat the rice evenly with the curry-peanut sauce. Let it cook for 2-3 minutes, stirring occasionally.
Turn off the heat and mix in the lime juice for a burst of freshness. Taste and adjust seasoning as needed.
Serve the curried peanut rice warm, garnished with toasted peanuts and chopped cilantro.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5260 mg | 229% | |
| Total Carbohydrate | 104.9 g | 38% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 28.5 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1148 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
