1. Melt butter in medium saucepan on medium heat. Add curry powder and sugar; cook and stir 30 seconds. 2. Pour water and coconut milk into saucepan. Bring to boil. Stir in rice, turmeric, garlic, onion, chicken base (or salt), and molasses; return to boil. 3. Reduce heat to low; cover and simmer 15-20 minutes or until rice is tender (add diced red and green bell pepper the last 5 minutes of cooking). 4. Remove from heat. Let stand 5 minutes, then fluff rice with a fork and serve topped with roast peanuts, snipped coriander, and fresh lime wedges. 5. May be served hot or at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
