The Chew: Curried Rice Recipe

The Chew: Curried Rice Recipe

To go along with Carla’s Coconut Chicken Stew, Michael Symon shared a recipe for Curried Rice. This rice is great with the stew, but is good enough to eat alone or with some other protein. It’s hardly got heat, which means for all those who complain about spice, this recipe works for you!

To get the recipe for Michael’s Curried Rice, click next page.

The Chew: Curried Rice Recipe Ingredients

For the Curry Paste:

• 1-2 stalks lemongrass – sliced fine
• 6 cloves galic – roughly chopped
• 1 tsp ground coriander
• 1/4 C dark brown sugar
• 2 tsp fish sauce
• 12 Thai chilies – seeded, roughly chopped
• 3 shallots – peeled, roughly chopped
• 3 tbsp ginger – peeled, roughly chopped
• 2 tsp ground turmeric
• 1 1/2 C cilantro leaves and stems – roughly chopped
• 2 limes – 1/2 C juice + 1 tbsp zest

For the Basmati Rice:

• 1/4 C curry paste
• 1/2 C golden raisins
• 1/2 C roasted and salted macadamia nuts – chopped
• kosher salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 C basmati rice – rinsed, drained
• 2 1/2 C low soium chicken stock
• 1/2 C scallions – sliced thin

The Chew: Curried Rice Recipe Directions

For the Curry Paste:

1. In the bowl of a food processor, add the Thai chilies, shallots, lemongrass, ginger, garlic, coriander, turmeric, dark brown sugar, fish sauce, cilantro, lime juice, and lime zest
2. Pure until smooth

For the Rice:

1. In a medium saucepot, add the olive oil and heat over medium-high heat
2. Add the curry paste and sweat, stirring occasionally, for about 5 minutes
3. Add the rice and mix to coat in the currypaste
4. Add the stock, raising, and season with salt and pepper
5. Bring to a boil, reduce to a simmer, and cover, cooking for 15 minutes
6. Remove from the heat and let stand for 5 minutes
7. Fluff with a fork and add the nuts and scallions, then mix to combine