Coconut Cauliflower (Fake) Rice

We have been experimenting with different vegetables that can be substituted for rice, pasta, etc. Last night we decided to have curry for dinner but wanted to try something other than rice. I came across a few recipes and decided to adjust them slightly and it worked out really well. Since we were having Thai Curry, I added coconut to the pan about halfway though and in worked out perfectly since the coconut lightly toasted  as it was cooking. 

The original recipe called for the cauliflower to be cut up in a food processor. Since we don't have one of these, Nathan did it by hand and it worked just fine. If you are making this as a meal and not a side dish, you could add any chopped up veggies that you like. I might try one with carrots, zucchini, garlic, chili, etc.... I'll let you know if that happens.

Ingredients:

2 tablespoons olive oil

1 small onion, diced

1 head cauliflower, chopped finely

1/4 cup coconut

salt/pepper to taste

1. In a large skillet, heat olive oil over medium heat

2. Saute onion over medium heat for 10 minutes, until lightly browned 

3. Add cauliflower to skillet, stirring often to prevent burning

4. Add coconut if desired after about 10 minutes

5. Add salt/pepper to taste

Original recipe can be found here:  http://www.elanaspantry.com/cauliflower-rice/ 

Pork & Pineapple Red Curry in a Pineapple Bowl!

We have been really into making curry lately and I have been learning a lot about how to make a good curry. I have been informed that Yellow Curry is best for fish, Green Curry is best for Chicken and Red Curry is best for Pork or Beef. Is this correct? We decided to make this Pork and Pineapple Curry and use the Pineapple as a bowl! It worked out quite nicely and looks pretty too. Hope you enjoy!

Curry Ingredients:

2 tablespoons red curry paste

2 green chillies

1 tablespoon palm sugar

1 can of light coconut cream

1 teaspoon fish sauce

500 g of pork

1 red pepper

1 cup of green beans

1 fresh pineapple

2 carrots

Garnish:

Coriander

Coconut

1. Cut the pineapple so that there is a good space for the curry to be served in (set aside the cut up pineapple for use in the curry)

2. Heat wok or frying pan to med heat. Add the curry paste and an equal amount of the cream from the top of the coconut milk can and fry for 5 mins or until fragrant

3. Add pork and chopped chilies and cook through

4. Add coconut milk for desired amount of sauce, fish sauce, palm sugar and vegetables

5. Cook until veggies and pork are cooked through