CURRIED RICE

Khow Phat Pong Kali

"Quick and easy!"

Curried rice is an excellent side dish that uses leftover rice.
Leftover rice is preferable because it mixes better with the other ingredients.

4 to 6 servings

1 medium onion, sliced pole-to-pole

1/2 cup unsweetened coconut milk

1 tablespoon fish sauce (more if you like)

2 teaspoons yellow curry powder (preferably a good, Indian curry powder)

3 cups cooked rice (don’t make this with fresh-cooked rice)

1/2 cup fresh or frozen peas (if frozen, you do not have to thaw first)

Simmer the onion in the coconut milk for 5 minutes, or until the onion becomes translucent and soft.
Add the fish sauce and curry powder.
Stir until everything is thoroughly mixed and the curry powder has dissolved.
Fold in the rice and peas, cover and cook for another 5 minutes.
Serve steaming hot.
The leftovers freeze well too!