The other day I was doing my usual shopping at Trader Joe’s and was looking to whip up something quick for dinner. I saw the Langoustine (a lobster that looks like crawfish) and thought “hmm why not make this with a coconut infused rice, Langoustine in curry sauce, is what’s for dinner tonight.” Basically a last minute Trader Joe’s Dinner. Not the traditional curry infused Indian cuisine you would find, but equally delicious with the Langoustines and sweetness from the peas.
This dish has lots of layered flavors that go so well with coconut rice. Use the full, good fat coconut milk for it’s richness, and all those healthy monounsaturated fats coconut has to offer. Filled with lots of good anti-oxidant, and anti-inflammatory spices, along with all those amazing flavors – your health and belly will thank you…enjoy!
Serves: 6
Total Time: 30 minutes
Ingredients:
Rice:
4 cups coconut milk
2 cups organic basmati rice (I used Trader Joe’s brand)
Langoustine in Sauce:
2 bags or 24 ounces, frozen langoustine, thawed and drained (Trader Joe’s brand)
1 Jar Red Curry Simmer Sauce (Trader Joe’s brand)
1 cup frozen peas
4 cloves fresh garlic, peeled and chopped
1 large onion, finely chopped
2 teaspoons kosher salt
1 teaspoon crushed black pepper
1 teaspoon ground cumin
2 teaspoons ground curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 cup coconut milk liquid from a can (use thick coconut cream for another use like, whipped cream)
3 tablespoons grape seed or sunflower oil
1/4 bunch fresh flat leaf parsley, finely chopped
For the Rice:
Add coconut milk to a medium saucepan set over medium high heat. When boiling add rice, cover and reduce to simmer. Cook for 20-25 minutes, until the coconut milk has evaporated and the rice is light and fluffy. Cook another 5 minutes, if it appears wet and you do not see little “holes” on the surface. Set aside.
For the Langoustine Sauce:
In a medium skillet set over medium high heat add oil, when hot add onions and saute until soft and translucent. Then add garlic and stir to cook for a minute, then add the whole jar of curry sauce, cumin, turmeric, cinnamon, curry, salt, pepper. Mix well for 2-3 minutes, then add langoustines. Let it come to a boil, add peas and canned coconut liquid. Stir and reduce heat to medium low to cook for an additional 6-8 minutes.
Spoon over coconut rice. Garnish with parsley. Serve immediately.
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I’m always at Trader Joe’s so I decided to finally make this for dinner after finding your recipe last month and it was so easy and delicious, even my kids loved it. It took me all of 30 minutes, all I ever seem to have time for when making dinner.
This sounds really good but the recipe seems to be missing some steps; the ingredients list garlic, onion, salt and pepper, but there is no mention of them in the directions; also the ingredients list the curry simmer sauce twice. And is it the yellow curry sauce? We get their red curry sauce a lot, and I think they have green also…
Cathy, OOPS! Sorry about that and thank you for pointing this out 🙂
I went ahead and corrected/added all the missing links… the red curry sauce is what I always use, I think the yellow one has dairy from what I remember when reading the ingredients on the curry sauces.
When you say “coconut water” do you mean clear coconut water or do you mean the clear liquid in the coconut milk from the can? Thanks
Irene, sorry that wasn’t clear. It’s the clear liquid in canned coconut milk 🙂
how much rice per milk?
I don’t know where the heck my head was when I typed out this recipe, sorry for the confusion! I use coconut milk for the rice, not canned but do use the canned coconut liquid for the dish. 1 part rice to 2 parts milk. You can cut the yield in half by using 1 cup of rice with 2 cups coconut milk to serve 3-4. I went ahead and make the revisions. Hope that clears things up!