I can describe this dish as a South African Thai curry with Indian and Malay flavours. Very different, but not to be missed!
Wrong Curry with Coconut Rice
I was just playing around, wondering what would happen if I made a curry and did everything "wrong." The result was a curry dish with South African, Malay, Indian and Thai flavours all bunched up together, and I promise you, it is wonderfully different and lip-smacking delicious!
You can make it with chicken, beef or only vegetables for a vegetarian version.
I also promise to take some pictures next time when I make this curry! When I first made it, I didn't really take pictures because I never thought it would make it onto my blog, but it is so tasty I have to include it!
- 600 - 800 g meat of your choice - chicken, beef, or pork.
- 1 large onion chopped
- Mixture of vegetables Choose from, or use them all: peppers, butternut, cabbage, cauliflower, carrots, peas, brinjals etc. chunks
- 50 g (one packet) Thai red curry paste
- 2 - 3 teaspoons curry powder
- Half teaspoon of each: turmeric, fennel, cumin
- 2 large potatoes cubed
- 1 tin coconut milk
- 2 cubes vegetable or chicken stock
- 50 g tomato paste
- 1 - 2 cups fragrant white rice
- Half cup (for each cup of rice) desiccated coconut
To Cook the Curry:
Fry the chopped onions in oil till translucent
Add all the dry spices and toast lightly.
Add the meat and brown it lightly.
Add the red curry paste and tomato paste, mix well, and fry briefly with the meat, onions and spices.
Dissolve the stock cubes in 2 cups water, and add to the meat mix in the pot. Cook until the meat is tender. Add water as necessary.
Add all the vegetables and the coconut milk and cook until the potatoes are tender.
Let the curry rest for at least 10 min before serving.
Cook the rice as usual.
When the rice is almost cooked, but still a bit chalky, add the coconut and lightly stir it through. Cook until the rice is soft but not mushy.
Serve the wrong curry with the coconut rice and a spicy chutney.
Will pair well with Avontuur Luna de Miel Chardonnay, or any good Shiraz. I would also not hesitate to have Onderkloof's Sir Lowry blend of Cabernet Sauvignon and Cabernet Franc with this dish.
Vegetarian Wrong Curry
To cook a vegetarian version, add all your vegetables and coconut milk to the onions and spice mixture, and cook until tender. You can also add lentils, soya mince or chunks, cooked beans or any other protein source of your choice. I often add Quorn or Fry's chicken-like products to my curries and it is really good!