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

By Jac_M

Corrine Trang, Cooking Light

MARCH 2008

Ingredients

• 3 cups light coconut milk
• 2 cups uncooked long-grain white rice
• 2 bay leaves
• 1/2 teaspoon kosher salt
• 8 red Thai chiles
• 1 tablespoon peanut oil
• 1 cup peeled and quartered shallots (about 4 large)
• 2 teaspoons minced garlic
• 1 tablespoon brown sugar
• 1 teaspoon grated lime rind
• 2 tablespoons fresh lime juice
• 1 (14.5-ounce) can whole plum tomatoes, undrained, seeded, and chopped
• 1/4 teaspoon kosher salt

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

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.