Directions:
- Heat oil, add shallots, bay leaves, curry leaves and rice, and stir over medium heat until the rice turns translucent.
- Add the coconut milk, salt and peas and bring to a boil until most of the liquid is absorbed.
- Reduce heat to very low, cover, and cook for a few more minutes, being vigilant that the rice does not scald at the bottom.
- Remove bay and curry leaves and stir in the cilantro, mint and chilies.
- Fluff up with a fork, garnish with lime wedges if desired and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1017.17 Kcal (4259 kJ) | ||
| Calories from fat | 462.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.43g | 79% | |
|---|---|---|---|
| Sodium | 636.5mg | 27% | |
| Potassium | 1101.96mg | 23% | |
| Total Carbs | 130.32g | 43% | |
| Sugars | 16.04g | 64% | |
| Dietary Fiber | 9.89g | 40% | |
| Protein | 16.44g | 33% | |
| Vitamin C | 86.6mg | 144% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 54.5mg | 303% | |
| Calcium | 103.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 218.58 Kcal (915 kJ) | ||
| Calories from fat | 99.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.05g | 79% | |
|---|---|---|---|
| Sodium | 136.78mg | 27% | |
| Potassium | 236.8mg | 23% | |
| Total Carbs | 28g | 43% | |
| Sugars | 3.45g | 64% | |
| Dietary Fiber | 2.13g | 40% | |
| Protein | 3.53g | 33% | |
| Vitamin C | 18.6mg | 144% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 11.7mg | 303% | |
| Calcium | 22.3mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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