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Wednesday, March 9, 2011

Recipe for Indonesian Curry

We were experiencing one of those rare Maui days when it was cool and rainy.  Sitting in the fridge was a pound of ground bison (buffalo) on tap for that night’s dinner.  What to cook, what to cook? Hmmmm.  I was in the mood for something to warm me up.  Not chili, though. 

Even though I’m not a huge spicy food fan, I do like flavorful heat.  Not the burn your mouth and tongue for no reason heat, but layers of spices and flavors along with some heat.  A curry?   Yes that would be just perfect. 

A few minutes using Google’s new recipe search feature gave me several good inspirations for this Indonesian dish.  Served alongside simple steamed asparagus, perfect rice cooker basmati rice, a cooling touch of low fat sour cream and a slice of lime, this was (if I do say so myself) a top restaurant quality meal.

If you don’t like heat, leave out the pepper and reduce the amount of garlic chili sauce.  This carried a goodly dose of heat, about at the top of my tolerance level!  If you love heat, leave all the pepper seeds in or up the amount of peppers and/or garlic chili sauce.

Makes 4 servings; each approximately 411 calories, 9.3 grams fat, 42 grams carbs, .5 grams fiber, 34 grams protein;  10 WW Points+ for ¼ of meat mixture and ¾ cup basmati rice

1 lb lean ground bison
1 TBSP garlic chili sauce
¼ cup, shallots chopped
2 TBSP sliced peeled ginger
1 tsp cinnamon
3 cloves garlic, chopped
1 tsp ground turmeric
1 tsp salt
3 whole cloves
1 Serrano chili, half of seeds removed, chopped
8 ounces light coconut milk, divided
Zest of 1 lime
Juice of ½ lime
Lime slices for serving
1/3 cup sweet flaked coconut
4 TBSP low fat sour cream
3 cups cooked basmati rice

Cook bison over medium high heat, drain and reserve.

While bison cooks, combine 2 TBSP coconut milk, chili sauce, shallots, ginger, cinnamon, garlic, turmeric, salt, cloves, and chili in food processor and pulse until well combined (curry sauce).

Combine coconut and 2 TBSP coconut milk and reserve.

Heat curry sauce over medium heat until gently bubbling and add lime zest, lime juice, remainder of coconut milk and bison.  Simmer for 10 minutes and then stir in coconut mixture.

Serve over rice with a TBSP of low fat sour cream and slice of lime.

The heat was perfectly balanced with the sweet coconut and the touch of sour cream.  How about you?  Can you take the heat?  What spicy food are you eating/cooking?

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