Summer Rambutan Curry
Main
Ingredients
1 teaspoon ground turmeric
1 2-inch piece galangal root peeled and thinly sliced
2 1⁄2 cups coconut milk
Cilantro leaves to garnish
4 garlic cloves roughly chopped
8 rambutan
2 cups homemade chicken broth
Lime wedges for serving
4 kaffir lime leaves torn
2 tablespoons coconut oil
1 lb. boneless skinless chicken breasts thinly sliced on a bias
3 red Thai chiles stemmed
1⁄ 2 small pineapple peeled, cored, and cut into 1-inch cubes
1tablespoo n fish sauce
1 stalk lemongrass smashed, fibrous outer layers removed, and inner core thinly sliced
1 medium yellow onion thinly sliced
2 teaspoons honey
Description
Rambutan can also be added to recipes to give them a hint of tropical sweetness. It’s even incorporated into traditional desserts like gelatos and pudding. In fact, rambutan recipes have become more complex over the years, as the fruit became more known throughout the world. Here is a recipe from Jake Cohen, which incorporates rambutan into curry, an age-old dish many people love:
Directions
Using a mortar and pestle, pound the garlic, lime leaves, chiles, lemongrass and galangal with the turmeric until a coarse curry paste is formed.
With a small paring knife, halve the rambutans and peel away their outer shell.
Separate the soft flesh from the seed, avoiding the papery skin that surrounds it, and place the flesh in a bowl.
In a 6-quart saucepan, heat 1 tablespoon of coconut oil over medium-high heat.
Add the pineapple and cook, stirring until slightly caramelized, about four minutes.
Using a slotted spoon, transfer the pineapple to a plate.
Add the remaining tablespoon of oil to the pan, and then add the onions.
Cook, stirring until golden brown for four minutes.
Add the curry paste, and keep stirring until fragrant, about two minutes more.
Pour in the coconut milk and broth, and bring to a boil.
Reduce the heat to maintain a simmer, and cook, stirring until reduced by half, about 20 minutes.
Stir in the chicken, and continue to simmer until the meat is cooked through, about eight minutes.
Add the reserved pineapple and rambutan, and cook until the fruit is warmed through, about two minutes.
Remove the curry from the heat, and stir in the fish sauce and honey.
Garnish with cilantro and serve immediately with the lime wedges and brown rice.