Curried Corn And Coconut Rice Recipes

Steps:

• Bring a medium pot of water to a boil and season generously with kosher salt; it should be as salty as the sea. Prepare an ice bath and season generously with kosher salt. Add the bok choy stems and leaves to the boiling water and cook for 1 to 2 minutes, until they're tender but still have a crunch. Remove the bok choy and immediately plunge into the ice bath and set aside. Drain the water - you can reserve the pot for the curry sauce!
• To a medium saucepan, add 2 tablespoons of the olive oil, half of the garlic and half of the ginger. Turn on the heat to medium and cook, stirring occasionally, until softened and fragrant, 2 to 3 minutes. Add the rice and stir, making sure it's fully coated with the oil, garlic and ginger. Turn up the heat to medium-high and toast the rice for 1 to 2 minutes. Add 1 can of the coconut milk, 1/3 cup of the chicken stock and kosher salt to taste. Bring to a boil, then cover, reduce to a simmer and cook for 18 minutes. Turn off the pan and let sit, without opening the lid, for 10 minutes. Fluff the rice with a fork and fold in the chopped cilantro leaves.
• To make the curry sauce, heat 2 tablespoons of the olive oil over medium-high heat in the same pot that was used to blanch the bok choy. Add the remaining garlic and ginger, the onion and minced cilantro stems. Cook until softened and fragrant, 2 to 3 minutes. Add the scallion whites, red curry paste, 2 tablespoons of the fish sauce and the palm sugar. Stir to combine and cook for 2 to 3 minutes. Stir in the remaining can of coconut milk and 1/2 cup chicken stock. Bring back up to a boil, then reduce to a simmer and allow to cook for 10 to 15 minutes, until reduced and slightly thickened. Add the lime juice and zest.
• Pat the skin dry on the red snapper and sprinkle with kosher salt. Heat a large nonstick pan with the remaining 2 tablespoons olive oil over medium-high heat. Place the snapper skin-side down into the sauté pan. Place another oiled pan on top of the fish to weigh it down so the skin gets crispy. Cook until the skin is crisp, about 4 minutes, then remove the oiled pan on top and flip the fish. Cook for another 2 minutes, then remove from the pan onto a sheet tray skin-side up. Add the shrimp and cook 2 minutes per side, until pink, then remove from the pan. Add a bit more olive oil to the pan, then add the bok choy and the remaining 1 teaspoon fish sauce. Stir to combine and sauté for 1 to 2 minutes to warm through.
• Plate the rice and top with the sautéed bok choy. Place the fish and shrimp over the top of the bok choy. Spoon the red curry sauce around the rice, being careful not to cover the fish skin so it stays crispy. Garnish with the sliced scallion greens and cilantro leaves.

Steps:

• Mix black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot until smooth and evenly combined; simmer over medium-low heat, stirring often, until curry sauce is heated through, about 5 minutes.
• Pour enough water into a separate pot to almost fill and bring to a boil; season with a pinch of salt. Add rice to boiling water and cook, stirring occasionally, until rice is very soft, about 15 minutes. Drain excess water from rice.
• Mix rice and curry sauce together in a large bowl.

Steps:

• For the pork: Preheat the oven to 350 degrees F. Rub the spices into the pork and roast for about 8 hours. Let cool. Pull apart and discard any fat. Put the pork pieces in a large pot and add the coconut milk.
• Meanwhile, for the curry sauce: Saute the curry paste, ginger, garlic, and black beans in sesame oil until fragrant, 3 to 4 minutes. Add this mixture to the pot with the pork and coconut milk. Add the lime leaves. Braise on low heat for 1 to 2 hours.
• For the rice: Blend the cilantro, jalapeno, garlic, and 1 cup of water. Put this mixture in a pot on the stove. Add the basmati rice. Add 2 1/2 cups water. Bring to a boil, and then simmer, covered, until the rice absorbs the liquid, 20 to 25 minutes. When done, add the butter and salt and pepper, to taste.
• For the salsa: Roast the jalapeno and poblano peppers, peel, and remove the seeds. Toast the cumin seeds and then grind. Dice the tomatoes and red onion and mix together in a bowl with the other salsa ingredients.
• Heat the corn tortillas on a griddle. Plate the rice, put the pork with sauce on top, and finish with salsa and tortillas.

Steps:

• Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
• Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
• Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.

Steps:

• Put the lentils in a sieve and rinse until the water runs clean. Put the oil in a saucepan over a medium heat, tip in the onion and cook for 8 mins until softened. Add the ginger, turmeric and curry powder, and cook for another minute until fragrant. Stir in the lentils.
• Tip in 400ml hot water and bring to the boil. Turn the heat down to medium and simmer for 15 mins until most of the water has been absorbed. Add the baby corn and 100ml water, cover and continue to simmer for 5-10 mins until the lentils are soft and the corn still has a little bite. Stir in the coconut yogurt to warm up, but don't let it boil. Serve topped with more coconut yogurt, if you like, and coriander leaves sprinkled over.

Steps:

• Combine all ingredients in a saucepan.
• Bring to a boil.
• Cover and reduce heat to low.
• Cook about 15 minutes.
• Stir and fluff rice.
• Let stand 5 minutes.

Steps:

• In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 6 minutes.
• Add the rice and sauté for another minute. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
• Stir in the shrimp and corn, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 to 15 minutes. (Add more water by 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
• Remove from the heat and stir in the lime zest and basil; season to taste with salt. Serve immediately with lime wedges and topped with more basil.