Pour
the reduced coconut milk mixture over everything.
Not exact matches
The
coconut milk mixture should be very thick, you should have about 3/4 cup once
reduced, remove from heat and cool slightly.
Add curry paste, tomato paste, soy sauce, sugar,
coconut milk and fish sauce, and saute, still stirring frequently, for a final 10 minutes or until
mixture thickens, slightly
reduces, and all flavors combine.
Bring the
coconut milk and stock to a boil, add the rice
mixture,
reduce the heat and simmer, covered, until the rice is done, about 20 to 30 minutes.
Add the
coconut milk, bring to a boil,
reduce the heat and simmer uncovered until the
mixture thickens.
I'd also recommend
reducing the amount of cashew butter that you add to the
mixture and using some full fat
coconut milk to thin it out more instead.