Red Curry Rice with Raisins and Cashews
Red Curry Rice with Raisins and Cashews is an easy meal that packs a huge flavor punch. Add cooked chicken or eggs to add extra protein to this hot toasted rice dish!
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- 1 tbsp olive oil, plus additional 1 TBSP as needed
- 1 medium yellow onion, minced
- 1 tbsp red curry powder
- 2 cups Basmati rice, uncooked
- 3 cups water
- 1 tsp salt
- 1/2 cup golden raisins
- 3/4 cup cashews, chopped
- 1/2 cup fresh cilantro, chopped, reserve 1 tbsp for garnish
Heat oil in a large saucepan over medium heat. Add the onion and saute for 5 minutes, until onions are translucent. Stir in red curry powder, then add in rice and toast, stirring, for 1 minute. Add in water and salt, stir and bring to a boil.
Reduce heat to low, cover and simmer until rice is tender, about 15 minutes. Remove from heat and let sit, covered, additional 5 minutes, then fluff with a fork. Stir in raisins, cashews and cilantro.
Garnish with fresh cilantro and serve.
Note - for less heat, traditional curry powder may be substituted for red curry powder.
Note - unsalted butter can be substituted for the olive oil
Serving: 0.5cup | Calories: 287kcal | Carbohydrates: 49.59g | Protein: 6.08g | Fat: 7.52g | Saturated Fat: 1.3g | Sodium: 301.66mg | Potassium: 237.47mg | Fiber: 1.84g | Sugar: 6.75g | Vitamin A: 74.88IU | Vitamin C: 1.58mg | Calcium: 31.79mg | Iron: 1.59mg
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