This curried rice is a delicious addition to soups and stews, or even on its own!
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)
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)
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!
– 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.