CURRIED RICE

By TPMay

Ingredients

• CURRY PASTE
• 12 Thai chilies (seeded and roughly chopped)
• 1-2 stalks lemongrass (finely sliced)
• 3 shallots (peeled and roughly chopped)
• 6 cloves garlic (roughly chopped)
• 3 tablespoons ginger (peeled and roughly chopped)
• 1 teaspoon ground coriander
• 2 teaspoons ground turmeric
• 1/4 cup dark brown sugar
• 1 1/2 cups cilantro leaves and stems (roughly chopped)
• 2 teaspoons fish sauce
• 2 limes (1/2 cup juice, plus 1 tablespoon zest)
• BASMATI RICE
• 2 tablespoons olive oil
• 1/4 cup curry paste
• 2 cups basmati rice (rinsed and drained)
• 1/2 cup golden raisins
• 2 1/2 cups low sodium chicken stock
• 1/2 cup roasted and salted macadamia nuts (chopped)
• 1/2 cup scallions (thinly sliced)
• kosher salt and freshly ground black pepper (to taste)

Preparation

Step 1

For the Curry Paste: in the bowl of a food processor, add the Thai chilies, lemongrass, shallots, garlic, ginger, coriander, turmeric, dark brown sugar, cilantro, fish sauce, lime juice and lime zest. Puree until smooth.
For the Rice: in a medium saucepot, add the olive oil and heat over medium-high heat. Add the curry paste and sweat, stirring occasionally, for about 5 minutes. Add the rice and mix to coat in the curry paste. Add the stock, raisins, and season with Kosher salt and freshly ground black pepper. Bring to a boil, reduce to a simmer and cover, cooking for 15 minutes. Remove from the heat and allow to stand for 5 minutes. Fluff with a fork, add the nuts and scallions and mix to combine.
Serve with Carla's Coconut Chicken Stew, if desired!
Helpful Tips:
- Store the curry paste in the fridge for up to 1 week.
- Use your favorite type of chiles, such as poblanos, jalapenos or serranos!
- Alternatively, finish cooking the rice, covered, in a 325ºF oven for 15 minutes.