Creamy Coconut Curry Rice Cooker Dinner with Gyozas and Crispy Topping
Creamy Coconut Curry Rice Cooker Dinner with Gyozas and Crispy Topping
Ingredients
For the Rice Cooker Base
- 1 cup basmati rice, or any white rice
- 1 can coconut cream, about 13.5 fluid ounces, or coconut milk
- 1 cup vegetable stock, or chicken stock
- 1 tablespoon peanut butter
- 1 dash soy sauce
- 1/2 teaspoon onion powder, as needed
- 1/2 teaspoon garlic powder, as needed
- 1 tablespoon green curry paste, or your favorite curry powder/paste
- 1 cup snow peas, trimmed
- 2 bok choy, small heads, chopped
For the Gyozas
- 12 gyozas, frozen, about 6 ounces
For the Crispy Topping
- 2 tablespoons chili oil
- 1/2 cup cashews, roughly chopped
- 1/4 cup coconut flakes, unsweetened
- 1 teaspoon soy sauce, for the topping
For Serving
- 2 spring onions, sliced, for garnish
- 1/4 cup fresh mint, chopped, or fresh cilantro
- 1 tablespoon chili oil, extra, for drizzling
- salt, to taste, if needed
Instructions
- 1
Add the basmati rice, coconut cream, vegetable stock, peanut butter, a dash of soy sauce, onion powder, garlic powder, and green curry paste to your rice cooker pot. Stir well to combine all ingredients.
⏱️ 5 min
- 2
Add the snow peas and chopped bok choy to the rice cooker pot with the other ingredients. Give it another gentle stir to ensure the greens are somewhat submerged.
⏱️ 2 min
- 3
Close the rice cooker and set it to cook on its regular white rice setting. The cooking time will vary depending on your rice cooker model, typically 20-30 minutes.
⏱️ 1 min
- 4
Approximately 5-10 minutes before the rice cooker is finished (check your rice cooker's progress or timer), carefully open the lid and arrange the frozen gyozas on top of the cooking rice and vegetables. Close the lid and allow the gyozas to steam until cooked through and the rice is done.
⏱️ 10 min
- 5
While the rice and gyozas are cooking, prepare the crispy topping. Heat 2 tablespoons of chili oil in a small skillet over medium heat. Add the chopped cashews and coconut flakes. Fry, stirring frequently, until the cashews and coconut flakes are golden brown and fragrant, about 3-5 minutes.
⏱️ 5 min
- 6
Remove the skillet from the heat and immediately stir in 1 teaspoon of soy sauce into the crispy topping mixture. Set aside.
⏱️ 1 min
- 7
Once the rice cooker has finished and the gyozas are steamed, carefully open the lid. Fluff the rice gently with a fork.
⏱️ 1 min
- 8
Serve the creamy coconut curry rice and steamed gyozas into individual bowls. Garnish generously with sliced spring onions and chopped fresh mint or cilantro. Drizzle with additional chili oil and sprinkle with the prepared crispy cashew and coconut flake topping. Taste and season with salt if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Coconut Curry Rice Cooker Dinner with Gyozas and Crispy Topping
For the Rice Cooker Base
- 1 cup basmati rice, or any white rice
- 1 can coconut cream, about 13.5 fluid ounces, or coconut milk
- 1 cup vegetable stock, or chicken stock
- 1 tablespoon peanut butter
- 1 dash soy sauce
- 1/2 teaspoon onion powder, as needed
- 1/2 teaspoon garlic powder, as needed
- 1 tablespoon green curry paste, or your favorite curry powder/paste
- 1 cup snow peas, trimmed
- 2 bok choy, small heads, chopped
For the Gyozas
- 12 gyozas, frozen, about 6 ounces
For the Crispy Topping
- 2 tablespoons chili oil
- 1/2 cup cashews, roughly chopped
- 1/4 cup coconut flakes, unsweetened
- 1 teaspoon soy sauce, for the topping
For Serving
- 2 spring onions, sliced, for garnish
- 1/4 cup fresh mint, chopped, or fresh cilantro
- 1 tablespoon chili oil, extra, for drizzling
- salt, to taste, if needed
Instructions
- 1
Add the basmati rice, coconut cream, vegetable stock, peanut butter, a dash of soy sauce, onion powder, garlic powder, and green curry paste to your rice cooker pot. Stir well to combine all ingredients.
⏱️ 5 min - 2
Add the snow peas and chopped bok choy to the rice cooker pot with the other ingredients. Give it another gentle stir to ensure the greens are somewhat submerged.
⏱️ 2 min - 3
Close the rice cooker and set it to cook on its regular white rice setting. The cooking time will vary depending on your rice cooker model, typically 20-30 minutes.
⏱️ 1 min - 4
Approximately 5-10 minutes before the rice cooker is finished (check your rice cooker's progress or timer), carefully open the lid and arrange the frozen gyozas on top of the cooking rice and vegetables. Close the lid and allow the gyozas to steam until cooked through and the rice is done.
⏱️ 10 min - 5
While the rice and gyozas are cooking, prepare the crispy topping. Heat 2 tablespoons of chili oil in a small skillet over medium heat. Add the chopped cashews and coconut flakes. Fry, stirring frequently, until the cashews and coconut flakes are golden brown and fragrant, about 3-5 minutes.
⏱️ 5 min - 6
Remove the skillet from the heat and immediately stir in 1 teaspoon of soy sauce into the crispy topping mixture. Set aside.
⏱️ 1 min - 7
Once the rice cooker has finished and the gyozas are steamed, carefully open the lid. Fluff the rice gently with a fork.
⏱️ 1 min - 8
Serve the creamy coconut curry rice and steamed gyozas into individual bowls. Garnish generously with sliced spring onions and chopped fresh mint or cilantro. Drizzle with additional chili oil and sprinkle with the prepared crispy cashew and coconut flake topping. Taste and season with salt if desired.
⏱️ 10 min