What did fat ever do to you?
Fat will become your friend if you let it. I think we have put ourselves in a tough situation by naming fats the same name we give ourselves when we have put on a little extra weight. Yes both are called fat however one does not cause the other. In fact, healthy fats are what our body needs to be able to stay balanced and process the foods coming in properly.
A balance of monounsaturated, polyunsaturated and saturated fats are the type of fats we want from food to give us energy, brain function, help to absorb nutrients, support inflammation and the list goes on. Man made trans fats are the fats to avoid as they do the exact opposite of healthy fats once they are ingested. Our bodies have no idea how to process them and as a result they have set off many health issues for generations, resulting in being banned from use in the US over the past couple of years.
Curry with Fat Rice is a great way to get your healthy fats into your diet. A lot of people tell me how they are intimidated by different genres of food. Complex flavored sauces are a particularly intimidating area for a lot of people to approach however this recipe shows that it is so simple! The flavors you will get in this recipe rival your favorite Thai restaurant and you can take comfort in knowing the ingredients are all very much in support of your health.
If you missed me cooking it live you can check out the video here!
- 1 cup soaked and rinsed basmati
- 5-10 cloves garlic
- ¼ cup olive oil
- 4 tbsp butter
- 3 heaping teaspoons of turmeric
- 1 tbsp Dry Brine
- 1 ½ cups chicken stock or water
- 1 shallot
- 5 cloves garlic
- 1 5 inch piece of lemongrass
- 1 thumb size piece of ginger
- 1 bunch cilantro reserve some for garnish
- 10 basil leaves
- 1 tbsp cumin seed
- 1 tbsp peppercorns
- 1 tbsp coriander seeds
- 2 tbsp fish sauce
- 4 tbsp lime juice
- 4 tbsp sugar or sweetener of your choice
- 2 cups coconut milk
- chopped scallion
- drizzle of toasted sesame oil
- 1 lime cut into wedges
Vegetable Mix – use any combination of vegetables, I used the following
- Romaine Lettuce
- Yellow Squash
- Bell Pepper
In a saucepan over medium heat add the oil, butter and garlic. Saute the garlic until golden brown.
Then add the turmeric and stir thoroughly to cook the turmeric into the fat.
Next, add rice and stir thoroughly to coat each rice grain, you will see the rice turn a beautiful yellow color.
Finally, add stock or water and bring to a boil, reduce the heat to low and cover for 10 minutes. Rice is cooked.
Place the shallot, garlic, lemongrass, ginger, cilantro, basil, cumin, peppercorns, coriander, fish sauce, lime juice and sugar in a blender and blend until smooth.
Store in a bottle or container with a lid. This will keep in the fridge for up to two weeks. Alternatively store in an airtight container in the freezer for up to 3 months.
First, cut the eggplant into ½ inch rounds and rub each side with salt. Cover with a paper towel and it let rest in the fridge for as long as you have time. This will extract extra moisture from the eggplant giving you a meatier and tastier end result.
Lay all of the vegetables on a roasting tray, taking care not to over crowd your tray. Drizzle generously with olive oil and salt.
Put in a 450 degree oven and roast to your desired color and texture.
In a saucepan over medium heat add a tbsp or two of olive oil. Bring to temperature and put 2-3 tablespoons of green curry paste in the oil.
Cook the paste for a few minutes stirring frequently then add the coconut milk. Stir to combine and simmer for 5 minutes. Taste and adjust the seasoning to your liking.
Next, remove your vegetables from the oven and put them into the saucepan and coat with the sauce. Simmer for a few more minutes and you’re done.
Place a desired amount of Fat Rice in a bowl and assemble vegetables around the bowl. Spoon the sauce over the rice and vegetables and top with chopped scallion, cilantro, a drizzle of toasted sesame oil and serve with a lime wedge if desired. Enjoy!!
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