Recipe: Coconut rice with peanut butter and curry plant
Rice recipes with aromatic herbs
July 12, 2009
 I buyed Helichrysum italicum because I liked the flavour of its leaves... but I couldn't understand what it was like. Then I found out that the english name is curry plant and then I realized that it was exactly that kind of aroma.
Helichrysum italicum it's not the curry tree for the indian dishes, but the smell is really similar.
Curry plant is edible, leaves can be used cooked or raw, or added to herbal mixtures like the Asian aromatic mixture . Flowers are an ingredient for herbal teas.
I added some curry plant leaves to an indonesian recipe that my partner loves.
Coconut rice with peanut butter and curry plant
Ingredients
Serves four:
200g rice
100ml coconut cream
4 tbsp. peanut butter
1 tsp. honey
1 tsp. curry plant leaves
Directions
Cook rice normally and drain it well.
On a pan, mix coconut cream, peanut butter, honey and minced curry plant leaves. Cook for a few minutes on low heat.
Season the rice with the coconut and peanut sauce.
 A similar recipe:
Fried Rice with mizuna and sesame seeds
I will submit this post to Let's Go Nuts! - Coconut.
This goes also to Jihva for Ingredients (JFI) - Peanuts, started by themahanandi.org.
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