This week, I bought a fresh coconut. I didn’t know what I was going to do with it, but it was in my Imperfect Foods (referral link – we both get $10 toward a box) order and so there we were. Me. And a coconut. Looking at each other.
Somewhere in the back of my mind was a vague memory of coconut fried rice. So, I googled around, never quite finding the right recipe, but getting enough info to cobble together. And then decided to partner it with a very basic Thai curry.
Coconut Fried Rice
Ingredients
8 cups cooked and chilled rice (I used Loto Rice for something different)
2-3 cups coconut meat, finely chopped (fresh or frozen fresh)
⅓ inch of fresh ginger, finely diced or grated
½ teaspoon garlic, minced
¼ cup coconut water or 1 tsp olive oil in scant ¼ cup water
2 TBSP olive or sesame oil
2-3 scallions, chopped
Process
– Add coconut, ginger, and garlic to a wok or large sauté pan.
– Cook over medium-high heat, tossing frequently for even toasting. If/when it begins to get overly dry, add a bit of the coconut water. You likely won’t use the whole amount.
– Once coconut meat has become slightly golden, push to the sides of the pan and add oil. Allow to heat and then add rice.
– Toss rice in oil area for a few moments, then reincorporate the coconut meat mix.
– Add scallions, reduce heat a bit, and continue to cook for 5-8 minutes.
– If you aren’t ready to serve yet, lower heat to low and just remember to stir occasionally. Do not cover with a lid. You don’t want rice to get mushy.
Easy Thai Chickpea Curry
Ingredients
2 TBSP olive oil
1 medium onion, diced
½ inch of ginger, minced or grated
1 red pepper, diced
2 cans chickpeas, drained
1 can diced tomatoes
2 tsp Thai red curry paste
1 can full-fat coconut milk
1 large handful of kale, stemmed and coarsely chopped/ripped
Process
– Sauté onion, pepper, and ginger in olive oil over medium heat until onion is translucent.
– Add chickpeas, tomatoes, and curry paste
– Cook until heated through
– Smash up some of the chickpeas for texture and to help thicken
– Add coconut milk and stir in
– Add kale, cover, and allow to simmer 5 minutes
– Reduce heat to low until ready to serve
