Red Curry and Rice

This is my version of my uncle’s curry. Very yummy. His was very spicy and he made his with lamb which was wonderful but you can just do veggies (very very yummy) and keep it vegan or you can add whatever meat you like. I’m also including my recipes for tzatziki sauce, saffron or lemon rice and mango chutney.

Red Curry

1 large onion, diced small
2 big cloves of garlic, minced
1 can petite diced tomatoes
salt, to taste
pepper, to taste
red curry paste or dried red curry powder, to taste
16 ounce can coconut milk
Optional ingredients: eggplant, zucchini, chicken, pork, lamb, firm tofu or anything else you would like to add

I use a food processor and pulse the garlic a couple times. Peel and quarter onion and pulse in the food processor until everything is chopped finely. If you are making mango chutney set aside 2 tablespoons of the onion/garlic. Saute onion and garlic in a pan with a little bit of water until translucent. Add diced tomatoes and juice and simmer on low for about 20 minutes. Add curry, salt and pepper. Add optional ingredients and cook until done. Add coconut milk last and remove from heat. Taste to adjust seasonings. Serve over saffron or lemon rice with tadziki sauce and mango chutney on the side.

Saffron or Lemon Rice

1 cup long grain or Jasmine rice
2 cups water
1/4 teaspoon salt
1 pinch saffron or the peel of one lemon, removed with a vegetable peeler

Toast rice for 2-3 minutes in a hot dry pan. Add water, salt and saffron or lemon peel. Cook covered for 15 minutes on low. Let sit with lid still on for about 10 minutes. If you made lemon rice remove the peel before serving.

Tzatziki Sauce
(Yes, I know it’s Greek but it’s such a great flavor with the curry I always have to make it to go along)

1 cup Greek or strained yogurt
1 cup grated cucumber
2 tablespoons lemon juice
1/4 teaspoon dill weed
pinch of salt
2-3 grinds of fresh black pepper

Combine everything and refrigerate before serving.

Mango Chutney

2 firm mangos, diced
2 tablespoons golden raisins
2 tablespoons brown sugar
2 tablespoons onion/garlic mixture
1 teaspoon ginger powder or 1 tablespoon fresh grated ginger
pinch of salt
1/4 teaspoon curry powder
2 tablespoons water

Saute onion/garlic mixture in vegetable oil until translucent. Add mango, raisins, brown sugar, and water if the mangos are firm. Simmer until mangos are starting to fall apart. Stir in curry powder. Cool in fridge before serving.

Side note: you can start the curry in the crock pot if you like, 4-6 hours on low with the onion/garlic mixture, tomatoes and meat or veggies in it and finish it right before serving. This is how I usually make this but tonight I’m making it like my original instructions.

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