Curry Rice Bowl Recipe

Rinse the Carolina Gold rice under cold water until the water runs clear (about 2–3 minutes). Drain well.

In a medium saucepan, heat 1 tablespoon butter or oil over medium heat. Add the drained rice and toast, stirring, 1–2 minutes to coat the grains.

Add 1.5 cups coconut milk, 1 cup water and 1 teaspoon kosher salt. Bring to a gentle boil, then reduce heat to low, cover and simmer for 18–22 minutes until liquid is absorbed and rice is tender.

Turn off the heat and let rice sit, covered, 10 minutes. Fluff with a fork before serving.

In a small saucepan combine 1 cup chopped dried plums, 1/2 cup water and 1 tablespoon tamarind paste. Bring to a simmer over medium heat.

Add 2 tablespoons brown sugar, 2 tablespoons rice vinegar, 1/2 teaspoon red chili flakes and 1/4 teaspoon salt. Stir and simmer gently until fruit is soft and sauce thickens, about 10–12 minutes.

Remove from heat and, if you prefer a smooth chutney, pulse briefly in a blender or use an immersion blender to purée to desired texture. Adjust seasoning with a little more vinegar or sugar if needed. Let cool to room temperature.

Heat 2 tablespoons vegetable oil in a medium skillet over medium heat. Add the chopped shallot and sauté until translucent, about 3 minutes.

Add minced garlic and grated ginger and cook 30–45 seconds until aromatic, then add 3 tablespoons yellow curry paste and stir 1–2 minutes to bloom the spices.

Pour in 1.5 cups stock and 1/2 cup coconut milk, bring to a simmer and reduce heat to medium-low. Simmer gently 6–8 minutes to meld flavors and slightly thicken.

Stir in 1 teaspoon fish sauce, 1 teaspoon brown sugar and 1 tablespoon lime juice. Taste and adjust salt (about 1/2 teaspoon) or sweetness as needed. Keep warm until plating.

Quick Pickle

Whisk together 1/4 cup rice vinegar, 1/4 cup warm water, 1 teaspoon sugar and 1/4 teaspoon salt until dissolved. Add a handful of carrot ribbons or thinly sliced vegetables if using and let sit at room temperature at least 10 minutes (or up to 1 hour) to quick-pickle.

Celery Root (Celeriac)

Heat a large skillet over medium-high with 1 teaspoon neutral oil. Add 2 cups julienned celery root and sauté 6–8 minutes until edges begin to brown and texture is tender-crisp. Season with a pinch of salt and a drizzle of sesame oil at the end.

Mushrooms & Seasonal Vegetables

In the same or a separate skillet, heat 1 tablespoon vegetable oil over medium-high. Add sliced mushrooms (3 cups) and sauté until they release moisture and brown, 6–8 minutes. Add mixed seasonal vegetables (2 cups) in the last 2–3 minutes, splash 1 tablespoon soy sauce and toss to finish. Keep vegetables warm.

Bok Choy

Blanch or quickly sauté bok choy halves for 1–2 minutes in boiling salted water or in a hot skillet with a drizzle of oil until stems are tender-crisp and leaves wilt. Season lightly with salt.

Seared Tuna (if chosen)

Pat tuna dry and season lightly with salt and pepper. Heat 1 tablespoon neutral oil in a heavy skillet over high heat until just smoking. Sear tuna 30–45 seconds per side for rare (longer for desired doneness). Rest 2 minutes, then slice thinly.

Braised Short Rib (if chosen)

If using prepared braised short rib, gently rewarm in its braising liquid over low heat until heated through, then shred with forks. If starting raw, braise 2–3 hours in stock with aromatics until tender, then shred.

Pork Belly (if chosen)

If using pre-cooked pork belly, reheat in a 375°F (190°C) oven until the exterior is crisp (8–12 minutes) and slice. If starting raw, roast or braise according to your pork belly recipe until tender, then crisp the skin before slicing.

Divide the warm coconut Carolina Gold rice among 4 bowls (about 3/4 to 1 cup cooked rice per serving).

Spoon 1/4–1/3 cup yellow curry sauce over or around the rice in each bowl.

Arrange warm vegetables: 1/2 cup sautéed mushrooms/veg, 1/2 cup celery root, and 1 baby bok choy (halved) per bowl.

Add chosen protein on top (one 4–6 oz tuna portion per bowl, or ~4 oz shredded short rib or pork belly).

Dot each bowl with 1–2 tablespoons plum tamarind chutney. Add a teaspoon of quick-pickled vegetables to each for brightness.

Finish with cilantro, sliced scallions, toasted sesame seeds and microgreens. Serve with lime wedges to squeeze over and extra curry sauce on the side if desired.