This post edited July 2015 as part of the #ThrowbackThursday photography project. I re-make and re-shoot older recipes to better showcase how wonderful they are!
I have a “thing” with Thai food. Actually, I kind of have a “thing” with a lot of different types of food! Thai has always been one of my favorites though because I adore the layering of flavors in well-prepared dishes, especially when you find a place that really knows how to add heat to make a dish very spicy without sacrificing flavor! Heaven! 
I’ve been into making a lot of curries at home either using a jar of curry sauce or buying curry paste and building the rest of the dish from scratch. It’s a great way to get in so many of the fresh vegetables we have access to here in California. At first, I was serving them with just regular rice (ideally jasmine), which was fine, but then one day I decided to experiment with some coconut milk I had on hand to create “coconut rice”, which is now my preferred method of rice preparation for curries, although it’s also great on its own. 
Coconut Rice
- 1 14 ounce can coconut milk (I use light to save a few calories)
- 1 1/4 cups rice, ideally jasmine but any long-grain is fine
- 1 cup vegetable or chicken broth
- Bring broth and coconut milk to a simmer over medium heat in a small saucepan.
- Stir in rice and return to a simmer, then cover and reduce heat to low.
- Cook for 12-15 minutes or until most of the liquid has been absorbed. Remove from heat and let stand for 5 minutes.
- Add salt to taste and serve warm.
The Godfather and I celebrated our 7th wedding anniversary this week and we enjoyed coconut rice with a havarti, thyme and hazelnut stuffed chicken breast the Godfather created. I should get him to blog!
