Mushroom and rice curry
A one-pot and one-bowl meal for non-meat eaters, or a side dish for omnivores (it's especially good with grilled meat or chicken).
Servings 6 people
Ingredients
- 6 dried shiitake rehydrated and sliced thinly
- 1 ½ cups long-grain rice soaked for 30 minutes in 1 ½ cups water and drained
- 2 tablespoons cooking oil
- 2 shallots peeled, halved and thinly sliced
- 6 cloves garlic peeled and roughly chopped
- 1 two-inch knob ginger peeled and sliced (or grated)
- 2 pairs kaffir lime leaves ribs discarded
- 2 tablespoons curry powder
- 1 tablespoon chili flakes (we're partial to Korean chili flakes)
- 2 cups coconut cream
- fish sauce to taste (use salt for a vegan dish)
- ⅓ to ½ cup sultanas
- 1 lemon
- fresh mint leaves to garnish
Instructions
- Heat the oil in your (clay)pot.
- Saute the shallots, ginger, garlic and kaffir lime leaves just until softened.
- Stir the curry powder and chili flakes and continue cooking until nutty in aroma.
- Add the rice and stir.
- Pour in the coconut cream. Drizzle in two tablespoons fish sauce and stir.
- Spread the sliced shiitake and sultanas on top of the rice.
- Bring to the boil, lower the heat, cover the claypot and cook until the rice has soaked up the coconut cream.
- Squeeze the juice of a lemon over the rice and stir to fluff up the grains.
- Taste. Add more fish sauce or lemon juice, or both, to get a good balance.
- Garnish with fresh mint leaves as they give such a refreshing sensation that contrasts well with the spicy curry and chili flakes.
