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© Meredith Corporation. All rights reserved. Used with permission.
Combine rice, water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil; reduce heat. Simmer, covered, 15 to 20 minutes or until rice is tender and liquid is absorbed.
Meanwhile, in blender or food processor, combine 1/2 cup coconut milk, cilantro, 1 teaspoon ginger, 1 garlic clove, and lime juice. Cover; blend or process until nearly smooth. Stir into rice. Cover; keep warm.
Heat oil in 12-inch skillet over medium heat. Add mushrooms; cook for 5 minutes, turning occasionally. Add green onion, curry powder, crushed red pepper and the remaining 3 teaspoons ginger and 1 clove minced garlic. Cook and stir 1 minute. Stir in tomatoes and the remaining 1/2 cup coconut milk. Heat through. Season to taste with salt and pepper.
To serve, divide rice among plates. Top with mushroom mixture and sprinkle with nuts.