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Coconut Rice with Spicy Tomato Sauce (Nasi Lemak with Sambal Tomat)

  • 6servings
  • 399calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, H, C, E
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups light coconut milk

  2. 2 cups uncooked long-grain white rice

  3. 2 bay leaves

  4. 1/2 teaspoon kosher salt

  5. 8 red Thai chiles

  6. 1 tablespoon peanut oil

  7. 1 cup peeled and quartered shallots (about 4 large)

  8. 2 teaspoons minced garlic

  9. 1 tablespoon brown sugar

  10. 1 teaspoon grated lime rind

  11. 2 tablespoons fresh lime juice

  12. 1 (14 1/2-ounce) can whole plum tomatoes, undrained, seeded, and chopped

  13. 1/4 teaspoon kosher salt

Instructions Jump to Ingredients ↑

  1. To prepare the rice, combine coconut milk, rice, and bay leaves in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Let stand 5 minutes; discard bay leaves. Fluff rice with a fork. Stir in 1/2 teaspoon salt.

  2. To prepare sambal, seed 7 chiles; leave seeds in 1 chile. Mince chiles. Heat oil in a large saucepan over medium-high heat. Add shallots and garlic to pan; sauté 3 minutes or until lightly browned. Add chiles and sugar to pan; sauté 1 minute or until fragrant. Add rind, juice, and tomatoes to pan; cover, reduce heat, and simmer 20 minutes or until thickened. Stir in 1/4 teaspoon salt. Serve sambal over rice.

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