How to make coconut milk curry baked rice

With fresh ingredients and proper cooking methods, you can enjoy the deliciousness of the dishes. The coconut milk curry baked rice dish only needs to be simply steamed, then poured with sauce and served with a bowl of fragrant rice. It is an absolute must-have with rice. Foodies can use their own imagination to add coriander for flavor and decoration.

1. Steam the rice. Don’t make it too soft. It tastes better if it’s a little harder.

2. Prepare various ingredients.

3. Cut the green onion into sections, slice the ginger, wash, peel and dice the potatoes, and dice the onion into small pieces.

4. Cut the beef into small cubes, put cold water in a pot over high heat, add a little cooking wine, and directly put the beef in.

5. Boil until the beef changes color, then remove and set aside.

6. This step is mainly to remove the fishy smell of beef. Please forgive me for not taking photos.

7. Pour out the soup in the pot.

8. Cook over high heat, add a little oil, and add onion segments, ginger slices, and an appropriate amount of peppercorns (you can leave them out if you don’t like them. You can also add garlic cloves here, but I personally don’t like them so I leave them out).

9. Stir-fry until fragrant, add the beef cubes and stir-fry for a few times until fragrant.

10. Pour in an appropriate amount of light soy sauce, a little dark soy sauce, an appropriate amount of white sugar, an appropriate amount of salt, and a little chicken essence. The ratio here depends on personal taste and the best aroma.

11. Add a bowl of water. (The amount of water should be enough to cover the beef in the pot), simmer on low heat for 15 minutes so that the beef can absorb the flavor.

12. After 5 minutes, remove the beef and set aside. The soup can be placed in a bowl separately. It has the aroma of beef and is suitable for cooking other dishes. It is not needed in our baked rice. (I’m saving this for tomorrow’s stew).

13. Wash the pot at this time (to avoid residual smell affecting the taste of coconut milk.)

14. Put the diced beef and a can of coconut milk in the pot. (The amount of coconut milk here should be based on the amount of all the ingredients you prepare, that is, the total amount of potatoes, onions, and beef. Make sure that when they are all put into the pot, the coconut milk can cover them.)

15. Add another piece of curry.

16. Turn on low heat and simmer slowly, allowing the curry to melt slowly and the flavor of the coconut milk to blend into the beef.

17. It will take about 15 minutes.

18. (I used a thick slice of beef that was less than the size of my palm, one potato, two onions, one sixth of the curry in a box that says "suitable for 3 to 5 servings", and a can of coconut milk like the one in the picture above.)

19. Add potatoes and onions, then simmer over low heat until potatoes are cooked. Then add appropriate amounts of corn kernels and green beans. I used frozen sweet corn kernels and green beans bought from the supermarket, both costing four dollars a small bag. Continue to simmer on low heat. The corn kernels and green beans will be hot after a slight boil, so the length of time depends on the taste of the potatoes you expect. I like smooth potatoes, so I simmered it for half an hour from the beginning of putting the potatoes in to turning off the heat.

20. Note: If you like crispier potatoes, you need to spend more time stewing beef in coconut milk in the previous step.

21. Note: My coconut milk is just right after turning off the fire. If there is still too much coconut milk, you can turn up the heat to reduce the soup.

22. Place the steamed rice in a special oven baking container, or buy a disposable tin foil box. Sprinkle mozzarella cheese over rice.

23. This layer of cheese can be omitted, but it will make the dish taste better.

24. Mozzarella cheese is very suitable for baked rice and pizza because it can be pulled into many shreds.

25. Then put a layer of vegetable (coconut milk curry beef).

26. Place a layer of shredded cheese on top of the dish.

27. In other words: rice at the bottom + cheese at the bottom + vegetables + cheese at the top

28. Preheat the oven to 200 degrees, then put the food in the oven at 200 degrees.

29. It will take about five minutes.

30. (The specific time is when the cheese melts and turns slightly golden.)

31. At this point, the rich milky aroma of coconut milk combined with the flavor of curry is beautifully presented in front of you. The cheese must be eaten while it is hot.

In order to make the taste better, restaurants usually add a lot of seasonings, which can easily affect health. The method of coconut milk curry baked rice uses less seasoning and is good for health.