curried coconut rice salad

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curried coconut rice salad


3 ½ cups vegetable stock
2 cups jasmine rice
2 teaspoons curry powder
½ teaspoon turmeric
¼ cup vegetable or macadamia oil
¼ cup lemon or lime juice
¼ cup plain yogurt
1 cup sliced green onions
1 cup sultanas
1 cup frozen baby peas (defrosted, uncooked)
½ cup toasted slivered almonds
¼ cup chopped candied ginger
1 cup chopped coriander
salad greens
coriander sprigs
sliced fresh pineapple
sliced pawpaw
sliced kiwi fruit
cooking instructions
Bring stock to a boil in a large pot. Stir in rice, curry powder and turmeric. Cover and reduce heat to low. Cook until tender, about 15 minutes. Allow to cool slightly with lid removed. Transfer rice to a bowl, stir in oil and juice. Refrigerate several hours until rice is cool. In a small bowl, mix together yogurt and chilli sauce. Gently stir into rice along with onions, sultanas, peas, almonds, ginger and chopped coriander. Season to taste with salt. Refrigerate for at least 30 minutes to allow flavours to develop. Serve individual portions on salad greens, top with coriander sprigs and garnish on the side with sliced pineapple, pawpaw and kiwi fruit.
serves 4
advance preparation
The flavour of this salad improves with age. Try to prepare it 24 hours in advance. Slice fruit and arrange salad just before serving.
Add cubed chicken or small cooked prawns. To make it extra hot add some drops of the HEAVENLY HABANERO CHILLI SAUCE.
serving idea
Try chilli & lime skewered prawns (main meals) with this salad.

A tropical feast-of-a-salad and one of our first creations using the Fiery Coconut sauce. It’s still one of my favourites.