A delightful twist on a classic rice pilaf, infused with the creamy richness of coconut milk and the sweetness of dried fruits.
Heat the olive oil in a medium saucepan over medium heat.
Using extra virgin olive oil adds a fruity aroma to the dish.
Add the chopped onion, minced garlic, and grated ginger to the saucepan. Sauté until the onion becomes translucent.
Ensure to stir frequently to prevent the garlic from burning.
Mix in the red curry paste and cook for an additional minute to release its aroma.
Cooking the curry paste enhances its flavor.
Stir in the rice, coating it evenly with the mixture.
Toasting the rice slightly adds a nutty flavor.
Pour in the coconut milk and water, then add the salt. Stir well and bring to a boil.
Use a whisk to ensure the coconut milk is well mixed.
Reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes.
Avoid lifting the lid to maintain the steam.
Add the raisins and currants, gently stirring them into the rice. Cover and cook for an additional 5 minutes.
Adding the dried fruits towards the end keeps them plump and flavorful.
Remove the saucepan from heat and let it sit, covered, for 10 minutes.
This resting period allows the rice to absorb any remaining liquid.
Fluff the rice with a fork and serve warm.
Fluffing the rice ensures a light and airy texture.
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