SunRice

Yellow Curry with Black Rice

I am using:

Prep time

15min

Cook time

60min

Enjoy Asian cuisine at home with this tasty yellow curry with black rice recipe! This dish is full of flavour and is perfect for your next meal idea.

SunRice Microwave Black Rice Pouch

SunRice Microwave Black Rice Pouch

* Silky texture and vibrant colour * Nutritious wholegrain * Gluten free * Great source of protein, energy, and fibre * Special heat technology, no added colours, flavours, or preservatives * Suitable for lunch or dinner

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1⅓ cup SunRice Black Rice (cooked to packet instructions or 1x black rice pouch 250g)

  • 500 g Chicken Thigh Fillets (cut into 2cm pieces)

  • ½ cup Rice Bran Oil

  • 1 Onion (thinly sliced)

  • 4 clove Garlic (finely chopped)

  • 1 Ginger (finely grated)

  • 1 Red Chilli (seeds removed, finely chopped, plus extra for garnish)

  • ½ tbsp Cumin (ground)

  • ½ tbsp Coriander (ground)

  • 1 tbsp Turmeric (ground)

  • ½ stalk Lemongrass Stalk (inner core only, bruised)

  • 1 Cinnamon Quill

  • 4 leaf Kaffir Lime (2 whole, 2 finely shredded)

  • ½ cup Chicken Stock

  • 400 ml Coconut Milk

  • 1 tbsp Lime Juice

  • 1 tbsp Fish Sauce

  • ½ bunch Coriander (chopped)

Black Rice

Black rice is treasured for its nutritional values, exquisite burgundy-purple colour when cooked, chewy texture and a rich, nutty flavour. It creates a striking contrast in any dish and is often prepared as a dessert, such as black rice pudding.

Characteristics

Longer Grains

Longer Grains

Nutty

Nutty

Hint of Sweetness

Hint of Sweetness

Photo of Yellow Curry with Black Rice

Method

  • Cook SunRice Black Rice according to directions on pack.

  • Heat 1 tbs oil in a fry pan over medium heat. Add half the chicken. Cook for 5-6 minutes until golden. Remove from pan and set aside. Repeat with 1 tbs oil and remaining chicken.

  • Add remaining 1 tbs oil to fry pan and cook the onion, stirring, for 3-4 minutes until soft. Add garlic, ginger and chilli, then cook for 30 seconds or until fragrant. Add spices, lemongrass, cinnamon and whole kaffir lime leaves. Return chicken to pan, then stir in stock and coconut milk. Bring to a simmer, reduce heat to low and cook for 20 minutes or until chicken is cooked through.

  • Add lime juice, fish sauce and coriander. Divide rice among bowls and top with curry, shredded kaffir lime and chilli.

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