Once upon a time, the only cooking show I watched was Wok With Yan. These days, cable TV offers us a myriad of shows that can keep any food enthusiast pacified for a good hour.
One of my favorite people to watch on the food channels is Anthony Bourdain. During one of his visits to Osaka, Japan, he quickly featured an interesting rice curry dish that he seemed instantly enamored with. It may have been a beer-induced reaction, but he sure made that dish sound appetizing. His satisfied moans after each spoonful made me head to the kitchen for a quick fix of whatever it was that he was eating.
The dish was a simple plate full of creamy rice curry. Mr. Bourdain described the texture to be very similar to risotto and that’s all I needed to hear – curry risotto, done! Mind you, my 25 year old niece and I were also recovering from her birthday party so we were hungry for something hearty. This dish hit the spot, a little too much if you ask me.
Keep in mind that this was a “quick-fix-recipe” so there are certainly lots of ways to improve it this recipe. But it didn’t matter. We were pretty happy with the result.
GREEN CURRY “QUICK FIX” RIsotto
- 1 red onion, minced
- 2 tablespoons green curry paste
- 1 chicken bouillon cube
- 1/4 cup white rice
- 1/2 cup coconut milk
- 1 tablespoon butter
- 2 tablespoon olive oil
- 1 raw egg
- about 5 cups of water
In a pan, heat some butter and olive. Saute the onions until translucent, about 2 minutes. Add the rice and and green curry paste and saute for a minute. Start ladling water in, one cup at a time, waiting for the rice to absorb the liquids. Just don’t let the rice go dry. Cook it like you would risotto. Add coconut milk and continue stirring and ladling water in until rice is cooked al dente. Serve in a deep dish. Crack one egg over rice and mix. Watch creamy goodness unfold before your eyes.
We ate this with some left over chicken stir fry. It was the perfect combination.Things I would have done differently if I had more time:
- use home-made chicken broth instead of the chicken bouillon
- use arborio rice instead of the long grain rice
- consumed it with a nice glass of white wine