Recipe by evelyn/athens
Created for RSC 8. This is a great dish to accompany all your favourite curry recipes. If you're feeling lazy, you can use canned coconut milk, but I do encourage you to make your own, like Make Your Own Coconut Milk - the fresh, aromatic flavour can't be beat, and it's very inexpensive to make. This pilaf recipe was developed to accompany Curried Chicken in Coconut - Pumpkin Sauce. Please note that the recipe is not as caloric as the index indicates. It counts the coconut (used to make the coconut milk) twice - once in the actual pilaf recipe, and where I separately state how to make the milk. ;-)
Top Review by breezermom
I really loved this....the bite of the curry paste is wonderful! I may have put a bit more than required in the recipe, but just loved it! Thanks so much for sharing this wonderful recipe. Made for ZWT7.
- 3 tablespoons olive oil
- 1 medium onion, minced
- 1 garlic clove, minced
- 1 tablespoon minced fresh ginger
- 1 tablespoon Thai red curry paste
- 1 1⁄2 cups long-grain rice
- 2 cups coconut milk (method to make your own follows)
- 1 1⁄2 cups chicken stock
- 1⁄2 cup desiccated coconut (dry)
- 1⁄2 cup raisins or 1⁄2 cup currants
To make coconut milk
- 8 ounces desiccated coconut (dry)
- 3 1⁄2 cups water
Directions See How It's Made
- Make coconut milk: In a medium-sized pot, place dessicated coconut and water. Mix and allow to soak for ½ an hour. After ½ an hour, turn heat onto low and bring to a gentle simmer. Simmer, covered, for 10 minutes. Turn off heat and leave pot on element for ½ an hour. After ½ an hour, transfer coconut mixture to blender or processor and process for 45 seconds. Put a large sieve over a bowl and empty coconut mixture into it. Press down hard on coconut solids with the back of a spoon to remove as much coconut milk as possible. This method produced 2 cups of coconut milk. Can be made up to 2 days before recipe and refrigerated, covered. The milk will separate in the fridge, forming a creamy ‘fat’ layer on top, and a thinner ‘liquid’ layer underneath. Not to worry, the fat layer will melt into the liquid when heated and form a lovely milk.
- Heat oil over medium heat in a medium saucepan. Add onion, garlic, ginger and red pepper paste, mashing paste into the rest of the ingredients. Cook onion mixture until softened, but not browned, about 2-3 minutes.
- Stir in the rice and cook in the oil, stirring, for 2 minutes. Remove saucepan from heat and add coconut milk and stock (careful - the pan will be hot!), along with the coconut and combine well. Taste liquid and add salt if you feel the stock didn’t provide enough.
- Return to element and bring to a rapid boil. Boil uncovered over high heat until the level of the liquid is just above the rice, about 5 minutes. Cover immediately, reduce the heat to the lowest setting, and simmer for 10 more minutes.
- Carefully stir in the currants, cover pot, and continue cooking over low heat another 5 minutes without lifting the lid (total cooking time = 20 minutes).
- Let the pilaf ‘rest’ for 10 minutes off the heat. Fluff the pilaf with a fork and serve with your favourite curry.