I have a thing for curry. I need rehab. But I have no interest in being cured. If my kids wouldn’t tie me up and hang me by my toes from a clothesline, I would probably make every dinner something with Curry. Chicken curry for sure but why stop there? Curried hot dogs anyone? How about curried Twinkies? Ok, maybe not either one of those but still; curry is my life. Give me curry or give me death!!! I did NOT have sexual relations with that curry! When the going gets tough, the tough eat curry! And of course, from Red Dwarf, “But then I poured curry sauce all over it, and he just yummed it all up!” Ok, sorry. I’m done now. I got carried away on waves of curry. Champagne wishes and curried dreams! Ok, NOW I’m done. Maybe. But don’t gamble on it.
Well, today was a rare day because I was in the mood for something curried. Never would have guessed that was coming huh? But I didn’t want anything heavy. The guys decided they wanted fast food and since I’m not much on that, it left me with the chance to play. I’m pretty pleased with what I came up with. This can be a side dish to any sort of Indian, Middle eastern or Thai meal or even, as I’m having it, as a meal on it’s own. It has a lovely curry flavor and a mild sweetness as well as a subtle hint of coconut, pineapple and other fruits. My house smelled amazing while this was cooking. The way I made it it has a bit of a bite but that is easily changed by leaving out the red pepper flakes.
FRUIT AND CURRY SPICED RICE
- 2 cups Basmati rice
- 1 13.66 ounce can coconut milk (I always use Thai Kitchen brand)
- 1 20 ounce can pineapple chunks in their own juice, drained, juice reserved
- 1/2 cup dried Apricots, chopped
- 1/2 cup raisins
- 1 green onion, thinly sliced (and a little more for garnish)
- 1/4 cup slivered almonds, toasted
- 1 2/3 cups water or chicken broth
- 2 tablespoons red curry paste
- 1 teaspoon mild curry powder (yes, both the paste & the powder. They add different levels of flavor)
- 1 teaspoon salt (add when done cooking if you’re using the broth in place of water because it may not need it)
- 1/2 teaspoon garlic powder
- 2 tablespoons brown sugar
- 1/4 teaspoon red pepper flakes (optional)
- In a medium pot, put your rice, coconut milk, water (or broth) and the reserved liquid from the pineapple. Add the curry paste, curry powder, apricots, raisins, green onion, salt if using, garlic powder, brown sugar and red pepper flakes. Stir to mix well.
- Put over medium heat and stir frequently until it comes to a simmer. Then put on a tight fitting lid, turn your heat down to medium low and let cook until the liquid is absorbed and the rice is tender, about 25 to 30 minutes. Check every five minutes or so and give this a quick thorough stir because it will stick because of the coconut milk. When almost done, add the pineapple chunks. Mix well.
- When done, garnish with the toasted almonds and some green onions. Enjoy!
- Note- To toast Almonds the easy way, take the slivered almonds, put on a microwave safe plate and microwave on high for one minute. When the minute is up, stir them around, spread them back out and put back in the microwave for another 30 seconds (make sure to peek through the window to make sure they aren’t burning.) Do this as needed until they are a nice toasty brown. It took two and a half minutes in my microwave.