Indonesian Coconut and Spice Rice
1 tablespoon oil
1/2 cup unsalted peanuts, shelled and roughly chopped
1 tablespoon shredded coconut
1 cup coconut milk
2 cups water
Stem of lemon grass, 4 inches long
8 curry leaves
2 green onions, cut in 1/8 inch slices
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground turmeric
2 1/2 cups long grain rice
Heat oil in pan. Add nuts, stir until golden: stir in coconut. Add coconut milk and water to pan. Stir in lemon grass, curry leaves and green onions, bring to the boil. Reduce heat simmer uncovered for 2 minutes. Add cumin, cardamom and turmeric, bring to the boil. remove lemon grass and add rice, cook uncovered until steam holes appear in the surface. Cover pan with a tight fitting lid, reduce heat to very low, cook for 10 minutes. Lift lid, check if rice is cooked, continue cooking if required.
Note: Basmati or jasmine rice can be used instead of long grain rice, if liked. Avoid lifting the lid of the pan while rice is cooking, as all the steam will escape, resulting in thick starchy rice.
- AJ
Thai Coconut Scallops and Rice
1 teaspoon green curry paste
6 cups lower-sodium chicken broth
1 inch fresh ginger, peeled and cut in 1/4-inch slices
1 cup basmati rice
2 tablespoons coconut flakes
1 tablespoon Asian fish sauce
1 tablespoon lime juice
1 1/2 pounds scallops
1/4 pound snow peas
1 14 ounce can light coconut milk
2 tablespoons chopped cilantro
Dissolve the curry paste in a little of the broth, then combine it with the remaining broth in a large pot. Add the sliced ginger and bring to a boil. Stir in the rice, cover and reduce to a simmer. Cook until the rice is tender, about 15 minutes.
While the rice is cooking, place the coconut in a dry skillet over medium heat. Shake the pan often (or stir the coconut) until the coconut begins to brown around the edges. Immediately pour the toasted coconut onto a plate.
Stir the fish sauce, lime juice, scallops, snow peas and coconut milk into the rice. Simmer for 5 minutes, until the scallops are cooked through and the snow peas are brightly colored and crisp-tender.
Remove from the heat, stir in the cilantro, and ladle into 4 large soup bowls. Top each with the toasted coconut.
Makes 4 servings.
- AJ
