“Aromatic Indonesian Lunch: Gluten-Free Seafood Curry with Coconut Rice in a Banana Leaf Bowl”
Experience the taste of authentic Indonesian cuisine with our mouthwatering gluten-free seafood curry served over fluffy coconut rice in a traditional banana leaf bowl. This visually appealing dish is perfect for those on a gluten-free diet, offering a symphony of flavors and textures that will transport you straight to the tropical islands of Indonesia.
Allergens
Fish, Shellfish
Ingredients
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup water
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 lb fresh white fish fillets or shrimp, cut into bite
- sized pieces
- 2 tbsp red curry paste
- 1/4 cup coconut cream
- 1 cup sliced mixed vegetables (e.g., bell peppers, carrots, green beans)
- 1 tbsp fish sauce
- 2 banana leaves, cleaned and fresh
- Fresh cilantro leaves for garnish
Instructions
- Rinse jasmine rice in cold water until the water runs clear. In a medium pot, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and cook for 18 20 minutes or until the rice is tender and the liquid has been absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
- In a large pan or wok, heat oil over medium heat. Add onion, garlic, and ginger, and sauté until softened, about 3 4 minutes.
- Add fish or shrimp to the pan, cook for 4 5 minutes or until they are cooked through. Remove from the pan and set aside.
- Stir in red curry paste, cook for 1 2 minutes to release the aroma. Gradually add coconut cream, stirring constantly.
- Add mixed vegetables and cook for 3 4 minutes or until they are tender crisp.
- Add fish sauce and cooked seafood back into the pan, stir well, and cook for another 2 3 minutes.
- To serve, place a portion of coconut rice on each banana leaf, followed by the curry sauce with seafood and vegetables on top. Fold the banana leaves to create packets and garnish with cilantro leaves.
Chef’s Insight
The combination of aromatic spices and coconut milk creates a creamy, rich sauce that pairs perfectly with fluffy jasmine rice.
Notes
This recipe uses fresh fish or shrimp for a gluten-free meal. Be sure to check the ingredients of any curry paste and fish sauce used, as some may contain hidden gluten sources.