Curry Fried Rice with Mango & Pineapple

Last week, I bought a little container of mango powder at a spice store here in Amsterdam. It’s called De Volkskruidentuin, if you ever want to go there. I’ve been wanting to use it since, but I wasn’t sure on what yet. And then I remembered one of the dishes we ate quite often while we were in Thailand. Both Pieter and I loved the curry fried rice serve in a pineapple boat. So I thought of making my own version. If you can’t find the mango powder, don’t worry. This dish still has plenty of flavor from all the other spices. I made the coconut rice the night before, so keep that in mind if you have the time.

This dish serves 2 as a main course and 4 as a side dish.

Ingredients:

For the coconut rice:

1 ½ cup of rice

1 ½ cup of coconut milk

1 ½ cup of boiling water

Pinch of salt

For the fried rice:

3 tablespoons of vegetable oil

1 tablespoon of finely chopped ginger

1 cup of cashew nuts, coarsely chopped

1 large sweet pepper, finely chopped (you can also use a bell pepper instead)

½ a teaspoon of onion powder

½ a teaspoon of garlic powder

1 teaspoon of hot curry powder

1 teaspoon of mango powder (optional)

1 teaspoon of lemongrass powder

1 teaspoon of kaffir lime leaf powder

1 tablespoon of Thai shrimp chili paste

1 teaspoon of salt

1 cup of fresh pineapple, finely chopped (reserved from the pineapple for serving)

1/3 cup of raisins

1 tablespoon of brown sugar

1 teaspoon of fish sauce

Juice of half a lime

3 tablespoons of chopped coriander

Extras:

1 whole pineapple

1 tablespoon of freshly chopped Thai basil (optional)

Chopped coriander for serving

Lime wedges for serving

 

It is better to make the rice the night before if you can. Place the rice, coconut milk, water and salt in a medium pot over the lowest heat. Give it a good stir and cover it. Let it cook for about 15 minutes. Then let it sit covered for 15 minutes. Then remove the lid and allow the rice to cool down. Once cold, keep it in the fridge until ready to use.

To prepare the pineapple boats, slice the pineapple in half lengthwise. Remove the flesh with a spoon and discard of the core. Save half of the flesh for the stir fry. I ate the remaining pineapple while I was cooking. I just can’t resist it, it’s one of my favorite fruits and this one was so sweet.

Place all of the ingredients for the fried rice in a large pan except for the coconut rice, lime juice and coriander. Cook for about 5 minutes on medium heat, while stirring. Then add the lime juice, cold coconut rice and chopped coriander. Stir-fry for about 2 minutes till everything is mixed together.

Serve the fried rice on the prepared pineapple boats. Add some chopped coriander and Thai basil. Serve with a wedge of lime and enjoy!

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Curried Cauliflower, Lentil & Chickpea Sliders with Coconut Coleslaw and Mango/Pomegranate Salsa

The veggie burger I was teasing you with on my Instagram stories. This time with cauliflower, red lentil and chickpeas. All mixed together with hot curry and spices. Paired with coconut cabbage and carrot slaw, and mango/pomegranate salsa. It’s slightly spicy and sweet. Keep in mind that I used dried chickpeas which need to be soaked overnight.

This recipe makes about 20 small sliders.

Ingredients:

For the patties:

½ cup of dried chickpeas, soaked in water overnight

½ cup of red lentils

2 cups of vegetable stock

2 cups of grated cauliflower (I used the food processor until it had a rice-like consistency)

1 ½ teaspoon of hot curry powder

1 teaspoon of garlic powder

1 ½ teaspoons of onion powder

1 teaspoon of paprika powder

½ a teaspoon of mustard powder

1 teaspoon of salt

½ teaspoon of ginger powder

1 egg

1/3 cup of breadcrumbs

1/3 cup of all-purpose flour

For the coating:

¾ cup of breadcrumbs

¾ cup of panko

¾ teaspoon of salt

¾ teaspoon of smoked paprika

For the coconut coleslaw:

4 tablespoons of mayonnaise

2 teaspoons of mustard

Juice of 1 lime

6 tablespoons of coconut milk

1 tablespoon of white vinegar

¾ teaspoon of salt

1 teaspoon of sugar

150grs of shredded carrot

200grs of shredded cabbage

Pinch of cayenne

Pinch of onion powder

For the mango/pomegranate salsa:

1 mango, finely diced

1 medium red onion, finely diced

Juice of 1 lime

1 red chili, finely chopped

1/3 cup of pomegranate seeds

½ a bunch of coriander, chopped

Salt to taste

Extra:

About 1 cup of vegetable oil

Slider buns

 

The night before, soak the chickpeas in cold water.

The next day, start by making the coconut coleslaw. Add the mayo, mustard, lime juice, coconut milk, vinegar, salt, sugar, cayenne and onion powder to a large bowl. Mix well and then add the shredded carrot and cabbage. Mix until the cabbage and carrot are well coated in the sauce. Covered it and let it sit in the fridge until ready to serve. It’s best to let it rest in the fridge for at least 1 hour.

To make the mango/pomegranate salsa, just mix all of the ingredients in a medium bowl. Taste for salt and let it sit in the fridge until ready to serve.

To make the patties, first cook the lentils. Place the lentils and vegetable stock in a medium saucepan over medium heat. Cook until soft, stirring from time to time. This will take about 15 minutes. Once they are cooked, turn off the heat and let them dry out in the saucepan for 30 minutes.

Once the 30 minutes are up, place the cooked lentils, drained chickpeas, shredded cauliflower and the rest of the ingredients for the patties in the food processor. Pulse until everything is mixed through.

To make the coating, just mix all of the ingredients in a shallow bowl. Because the patty mixture is quite soft, it’s better to make each patty small. I made each patty with about 1 tablespoon of the mixture. You can make them bigger, just try not to make them too big as they might break while cooking.

Grab about 1 tablespoon of the patty mixture and form it into a ball with your hands. Coat it in the breadcrumb mixture and set it aside. Repeat for all.

Pour the vegetable oil in a large pan over medium heat. Once the oil is hot, cook the patties in batches. Flatten them a bit with the back of a spatula and cook them until evenly golden on both sides. This will only take a few minutes.

Serve the sliders with the coconut coleslaw and mango/pomegranate salsa. Enjoy!

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Baked Buttermilk & Curry Chicken Wings with Coconut Rice and Mango Chutney

curry-wings

I’ve been into curry lately and wanted to try a new wings recipe. I marinated the chicken wings overnight in a mixture of buttermilk, curry and spices. I then baked them for 1 hour. The result is super tender and flavorsome wings which are complemented very well with the coconut rice and the mango chutney. The wings themselves are not really spice but you can always adjust the heat to your liking. If you prefer, you can also use chicken legs or thighs instead.

This recipe serves 3.

Ingredients:

For the chicken wings:

1,2 kilos of chicken wings

1 litter of buttermilk

2 tablespoons of curry powder

1 teaspoon of cumin

1 tablespoon of garlic powder

1 tablespoon of onion powder

1 teaspoon of salt

1 teaspoon of paprika powder

1 ½ tablespoon of sugar

1 teaspoon of mustard powder

1 ½ teaspoon of cayenne

For the mango chutney:

250gr of diced mango (I used frozen mango, but you can also use fresh mango)

1 medium white onion, finely chopped

1 tablespoon of minced ginger

1 bird’s eye chili, chopped

¼ cup of apple cider vinegar

¼ cup white vinegar

¼ cup of sugar

½ cups of water

Pinch of salt

For the coconut rice:

1 ½ cup of rice

1 ½ cup of coconut milk

1 ½ cup of boiling water

Pinch of salt

Extras:

1 bunch of fresh coriander

Sliced chili (optional)

 

Make the marinade the night before. Place the buttermilk in a large bowl. Whisk in the rest of the spices and then add the chicken wings. Make sure the wings are covered in the marinade. Cover with plastic film and let it sit in the fridge overnight.

The next day, preheat your oven to 180C/350F. Once your oven is hot, line your baking tray with parchment paper. Arrange the wings in a single layer over the prepared baking tray. Sprinkle some salt over them. Bake them for 1 hour.

In the meanwhile, start making the mango chutney. Place all of the ingredients in a pot over medium-low heat. Let it cook for about 18 minutes, stirring from time to time until it has a chutney consistency. Then transfer it to a bowl and allow it to cool down.

To make the rice, place the rice, coconut milk, water and salt in a medium pot over the lowest heat. Give it a good stir and cover it. Let it cook for about 15 minutes. Then let it sit covered until you are ready to serve.

Serve the wings over a bed of coconut rice. Then add some of the mango chutney, some fresh coriander and sliced chili. Enjoy!

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Thai Red Curry Mussels

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It’s mussel season again. I love them so much that I will sometimes make them for just myself. My hubby will eat them but it’s not his favorite thing in the world. So if I crave them often, I will just make them for lunch. They take so little effort to cook that I don’t mind making them for just myself.

I usually make them the classic way with parsley, garlic and tomatoes. But this time, I made them with Thai red curry. Something my hubby is more likely to enjoy since he loves Thai curry, and so do I.  We both devoured them.

This recipe serves 2.

Ingredients:

4 kilos of mussels, scrubbed and beards removed

2 tablespoons of minced ginger

1 lemongrass, finely chopped (hard outer part removed)

70grs of Thai red curry paste

400ml of coconut milk

1 tablespoon of vegetable oil

½ a bunch of coriander, chopped

2 tablespoons of chopped Thai basil

Extras:

Crusty bread for serving

Lime wedges

Extra Thai basil for decoration (optional)

 

Rinse and scrub the mussels well under cold water, pulling off any beards. Discard any mussels that are broken or that don’t clamp shut when tapped.

Heat the vegetable oil in a Dutch oven over medium heat. Once the oil is hot, add the lemongrass, ginger and curry paste. Cook for 1 to 2 minutes while stirring. Then add the coconut milk and whisk till it is completely incorporated.

Then add the mussels and cover the pot. Let them steam until they open. This will only take a couple of minutes. Then remove the mussels using tongs. Discard of any mussels that haven’t opened. Let the sauce reduce for a couple of minutes.

Place the mussels on your serving bowls, pour the sauce over them and sprinkle with the chopped coriander and Thai basil. Decorate it with some whole Thai basil leaves if you wish. Serve it with lime wedges and crusty bread. Enjoy!

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Thai Red Curry with Shrimp & Sugar Snaps Peas

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This flavorsome meal with store bought curry is perfect for a weeknight. Easy and ready in under 30 minutes. I added sugar snap peas to have an extra crunchy texture in the curry.

This recipe serves 3 small bowls or 2 large ones.

Ingredients:

2 tablespoons of vegetable oil

1 clove of garlic, minced

1 ½ tablespoons of minced ginger

1 lemongrass, (white part only) finely chopped

50grs of red curry paste

1 ½ teaspoons of brown sugar or palm sugar

2 tablespoons of fish sauce

600ml of coconut milk

1 sweet pepper, finely chopped

250grs of shrimp, cleaned and deveined

Juice of ½ a lime

For the sugar snaps:

150grs of sugar snaps

1 tablespoon of vegetable oil

Salt

Extras:

Cooked white rice

Coriander leaves

Lime wedges

 

Pour one tablespoon of vegetable oil in a large pan over medium heat. Once the pan is hot, add the sugar snap peas and cook them for about 1 minute, while stirring. Add salt and set them aside.

In the same pan, add 2 tablespoons of vegetable oil. Once the oil is hot, add the garlic, ginger and lemongrass. Cook for about 1 minute until it becomes fragrant. Then add the sugar, curry paste and fish sauce. Cook for another minute while stirring. Then add the coconut milk, mix it well and let it simmer for about 10 minutes on medium-low heat until it thickens.

Then add the sweet peppers and shrimps. Cook until the shrimp are pink and cooked through. This will take about 3 to5 minutes. Turn off the heat and add the sugar snap peas and the juice of half a lime. Mix well.

Serve with white rice, coriander leaves and lime wedges.

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