Banana Curry with
Shrimp and Steamed Coconut Rice
ounces peanut oil, plus 2 ounces
cloves garlic, smashed
cup chopped ginger
cup chopped green onions
stalks lemongrass, chopped
green apple, cored and chopped
cup chopped galangal
bananas, peeled and chopped
teaspoon ground cumin
tablespoons curry powder
tablespoons tamarind paste
cups coconut milk
cup chopped cilantro leaves
cup torn Thai basil leaves
kaffir lime leaves
Rice, recipe follows
a saucepan, add peanut oil and heat. When the oil is hot, add the shrimp
and sauté quickly, just until they start to turn pink, but are not cooked
through. Remove the shrimp from the pan to a plate.
the garlic, ginger, green onion, lemongrass, apple, galangal, and bananas
to the same pan and sauté until soft with no color, about 4 minutes. Add
cumin and curry powder and sauté for 1 minute. Add the lemon, lime, and
orange juice along with the tamarind paste, coconut milk, and cilantro.
Bring to a boil and simmer for 20 minutes.
the sauce and return to the heat. Add the Thai basil and kaffir lime leaves.
the shrimp in the sauce and cook until just heated through. Place some rice
on each plate. Top the rice with 3 shrimp and surround with the sauce.
cups jasmine rice
tablespoon ground cumin
cup fresh grated coconut
cup chiffonade cilantro, Thai basil, or mint
the rice 2 or 3 times and drain well. Set up a bamboo steamer on the stove.
Place the rice in a metal bowl and fill with boiling water until the water
is 1/2 inch above the rice. Place the bowl in the steamer and steam until
tender, about 20 minutes.
the cooked rice from the steamer and cool slightly. To the slightly cooled
rice, add the butter, orange zest, cumin, and coconut. Stir until well
mixed and add the saffron. Before serving, stir in the cilantro.