Coconut Red Curry and Crispy Coconut Scallion Rice
Bobby Flay,
Thanks for your inspiration on this one. My husband wanted to just eat the rice with a little curry sauce on it. The shrimp was an afterthought! I am going to also try it with boneless chicken thighs this week. I made a few updates to the recipe you have in your new book. I added a little curry powder and some sliced peppers to the sauce. I also added more liquid to the rice
Coconut Rice Ingredients:
1 cup of unsweetend coconut milk
2 3/4 cups of water
2 cups of Carolina long grain rice (jasmine rice)
1/2 cup thinly sliced scallions
1/4 cup canola oil
Salt and pepper
Directions for the rice:
1. Combine the coconut milk, water, salt and pepper. Bring to a boil.
2. Rinse the rice.
3. When the liquid is boiling, stir in the rice, bring back to a boil and reduce heat. Cover and cook about 18 minutes or until rice is tender, I checked on mine once during cooking and gave a stir. Make sure your rice isn't sticking to the bottom.
4. After your rice is cooked, let cool for 5 minutes. Fluff with a fork
5. Spray a sheet pan with cooking spray and lay rice out flat on the sheet pan to cool completely.
6. Add the scallions and mix in the rice.
7. Heat a large non stick pan with canola oil to high heat. Add half the rice and flatten down in the pan. Let "fry" for about 2-3 minutes per side, flipping with a spatula. Remove rice into a pot and keep warm while you fry the rest of the rice.
8. Serve with the Curry.
Note: While my rice was cooking I spent time chopping my vegetables for the rest of the curry dish.
Coconut Red Curry Ingredients:
4 TBSP canola oil
Salt and pepper
1 tsp hot curry powder
1 red pepper, sliced thin
1 jalepeno, seeds removed, sliced thin
2 shallots, sliced thin
1 medium Spanish onion, finely diced
5 garlic cloves, minced and smashed with salt
1 (4 ounce) can of Maesri red curry paste
1 (14.5 ounce) can of unsweetened coconut milk (plus the little extra left in the can from the rice)
1 cup seafood stock
1 TBSP of oyster sauce (you could also use fish sauce)
Zest and juice of 2 limes
1/4 cup chopped cilantro leaves
2 TBSP butter
1 1/4 pound of raw peeled and deveined shrimp. You could also use chicken here,
Directions for Coconut Red Curry
1. Slice your peppers and shallot and dice your onions
2. Heat a large dutch oven with canola oil until it begins to shimmer.
3. Season shrimp with salt, pepper and hot curry
4. Add the shrimp to the pan in an even layer and cook 2 minutes per side. They won't be cooked all the way but you will finish them at the end. Use a slotted spoon to remove to plate or bowl and keep to the side.
5. Add shallots and onions to pan. Cook about 5 minutes until soft.
6. Add garlic, stir and cook 2 minutes.
7. Add curry paste and stir constantly for 5 minutes. The red color will deepen a bit.
8. Add coconut milk, cook 5 minutes.
9. Add seafood stock and pepper slices. Bring to a simmer and cook for 20 minutes, stirring occasionally.
10. Stir back in your shrimp.
11. Add in your lime zest, lime juice, oyster sauce, and cilantro. Stir.
12. Taste for seasoning. Here is when I added the butter,
12. Serve alongside the crispy coconut rice.
Delish!
Wine Pairing:
I'm going to choose a Hamptons wine because Bobby may have just had this wine with this dish since he spends a lot of time out there.
Wolffer Estate
Chardonnay
2014
Long Island, NY
Thanks for your inspiration on this one. My husband wanted to just eat the rice with a little curry sauce on it. The shrimp was an afterthought! I am going to also try it with boneless chicken thighs this week. I made a few updates to the recipe you have in your new book. I added a little curry powder and some sliced peppers to the sauce. I also added more liquid to the rice
Coconut Rice Ingredients:
1 cup of unsweetend coconut milk
2 3/4 cups of water
2 cups of Carolina long grain rice (jasmine rice)
1/2 cup thinly sliced scallions
1/4 cup canola oil
Salt and pepper
Directions for the rice:
1. Combine the coconut milk, water, salt and pepper. Bring to a boil.
2. Rinse the rice.
3. When the liquid is boiling, stir in the rice, bring back to a boil and reduce heat. Cover and cook about 18 minutes or until rice is tender, I checked on mine once during cooking and gave a stir. Make sure your rice isn't sticking to the bottom.
4. After your rice is cooked, let cool for 5 minutes. Fluff with a fork
5. Spray a sheet pan with cooking spray and lay rice out flat on the sheet pan to cool completely.
6. Add the scallions and mix in the rice.
7. Heat a large non stick pan with canola oil to high heat. Add half the rice and flatten down in the pan. Let "fry" for about 2-3 minutes per side, flipping with a spatula. Remove rice into a pot and keep warm while you fry the rest of the rice.
8. Serve with the Curry.
Note: While my rice was cooking I spent time chopping my vegetables for the rest of the curry dish.
Coconut Red Curry Ingredients:
4 TBSP canola oil
Salt and pepper
1 tsp hot curry powder
1 red pepper, sliced thin
1 jalepeno, seeds removed, sliced thin
2 shallots, sliced thin
1 medium Spanish onion, finely diced
5 garlic cloves, minced and smashed with salt
1 (4 ounce) can of Maesri red curry paste
1 (14.5 ounce) can of unsweetened coconut milk (plus the little extra left in the can from the rice)
1 cup seafood stock
1 TBSP of oyster sauce (you could also use fish sauce)
Zest and juice of 2 limes
1/4 cup chopped cilantro leaves
2 TBSP butter
1 1/4 pound of raw peeled and deveined shrimp. You could also use chicken here,
Directions for Coconut Red Curry
1. Slice your peppers and shallot and dice your onions
2. Heat a large dutch oven with canola oil until it begins to shimmer.
3. Season shrimp with salt, pepper and hot curry
4. Add the shrimp to the pan in an even layer and cook 2 minutes per side. They won't be cooked all the way but you will finish them at the end. Use a slotted spoon to remove to plate or bowl and keep to the side.
5. Add shallots and onions to pan. Cook about 5 minutes until soft.
6. Add garlic, stir and cook 2 minutes.
7. Add curry paste and stir constantly for 5 minutes. The red color will deepen a bit.
8. Add coconut milk, cook 5 minutes.
9. Add seafood stock and pepper slices. Bring to a simmer and cook for 20 minutes, stirring occasionally.
10. Stir back in your shrimp.
11. Add in your lime zest, lime juice, oyster sauce, and cilantro. Stir.
12. Taste for seasoning. Here is when I added the butter,
12. Serve alongside the crispy coconut rice.
Delish!
Wine Pairing:
I'm going to choose a Hamptons wine because Bobby may have just had this wine with this dish since he spends a lot of time out there.
Wolffer Estate
Chardonnay
2014
Long Island, NY
Comments
Post a Comment