Ingredients

How to make it

  • In medium saucepan combine rice, 2 cups water, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until rice is tender and liquid is absorbed.
  • Meanwhile, in blender or food processor combine 1/2 cup of the coconut milk, the cilantro, 1 teaspoon of the ginger, 1 garlic clove, and the lime juice. Cover; blend or process until nearly smooth. Stir into rice. Cover; keep warm.
  • In 12-inch skillet cook mushrooms in hot oil over medium heat for 5 minutes; turn occasionally. Add green onions, curry powder, red pepper, and remaining ginger and garlic. Cook and stir 1 minute. Stir in tomatoes and remaining coconut milk. Heat through. Season to taste with salt and black pepper.
  • To serve, divide rice among plates. Top with mushroom mixture and sprinkle with nuts.

Reviews & Comments 3

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    " It was excellent "
    lanacountry ate it and said...
    Good one Jm and as always a 55555 from me!! :)
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    " It was excellent "
    minitindel ate it and said...
    i love currys this sound very good thank you
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    " It was excellent "
    trigger ate it and said...
    The meaty portabllo mushrooms and the unsweetened coconut milk work great together along with the fresh ginger to give this Curry With Green Rice Recipe a kick.
    Michael
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