Black rice and yellow curry are made for each other. The sweet, nutty texture of the black rice balances the chilli in the curry.
Serves: 4 | Preparation: 30 mins | Cooking: 30 mins
Ingredients
- 3 cups Forbidden Black Rice
- 500g Chicken thighs diced
- 2 Yellow heirloom carrots cut 1cm thickness
- 2 Lebanese eggplants cut 1cm thickness
- 400ml (1 can) coconut cream
- 1 Tablespoons Turmeric
- 1/2 Tablespoons ground coriander
- 4 Garlic cloves, chopped finely
- 1 Small knob ginger, finely chopped
- 1/2 Stalk lemongrass, bruised and cut in 3 (to be taken out before serving)
- 1 Quill cinnamon
- 1 onion, diced
- 1 large red chilli, sliced on angle
- 2 kaffir lime leaves chiffonade (very thinly sliced)
- 1/2 bunch coriander to garnish
- 1/2 cup chicken or vege stock or water
- Salt and pepper to taste
- Extra virgin olive oil
Preparation method
1. Heat heavy based saucepan with oil add onions and sautéed without colouring.
2. Add ginger, garlic stir for 2 minutes
3. Add Chicken and cook for further 5 minutes
4. Add spices toast for 2 minutes
5. Add stock and deglaze
6. Add coconut milk and lemongrass and simmer uncovered for 10-12 minutes
7. Add garnish with chilli, kaffir lime and generously with coriander
8. In another saucepan cook Forbidden Black Rice as instructed on package
9. Combine or sit side by side for a wonderful dinner or lunch
