Coconut Rice Salad
Food and Wine Magazine, March 2015, p. 60
3.5 stars
I wouldn't necessarily call this a 'salad.' The recipe was ok -- we had to really "up" the flavor on it. I'd make this again but increase the heat/add more spices.
Ingredients: unsweetened coconut milk, jasmine rice, sugar, salt, chicken, Kirby cucumbers, scallions, canola oil
Tips:
- Used basmati rice instead of Jasmine rice
- Added Thai red curry paste to the chicken, but the chicken still needed more flavor even with that
- Added sriracha on top to add some heat
- Used extra-virgin olive oil instead of canola oil
- Cut the cucumbers at a diagonal or chop them vs. half moons next time
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