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West Coast Pork and Red Curry Rice Stuffing


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

West Coast Pork and Red Curry Rice Stuffing

West Coast Pork and Red Curry Rice Stuffing
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
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total prep
Southwest Asian flavors take center stage in this rice stuffing. Don't be afraid to depart from the traditional -- the curry, ginger, and lime are a lovely counterpoint to mild, savory roast turkey.

Ingredients

Directions

  • Rinse rice in a large sieve until water runs clear, then drain well. Bring rice and 6 cups water to a rolling boil in an 8-quart wide heavy pot over high heat, uncovered. Stir, then cover with lid and reduce heat to low. Cook rice, undisturbed, 20 minutes, then remove from heat and let stand with lid on 20 minutes. Remove lid, then transfer rice to a very large bowl and cover with dampened paper towels.
  • Meanwhile, cook shallot, garlic, and ginger in oil in a 12-inch heavy skillet over medium-low heat, stirring, 5 minutes. Add curry paste and chiles and cook, stirring, until mixture is shiny, 3 to 5 minutes. Increase heat to medium-high, then add pork and salt and cook, stirring and breaking up lumps, until pork is no longer pink, about 4 minutes. Stir in stock, fish sauce, and zest and simmer, uncovered, 2 minutes. Add pork mixture, along with lime juice and cilantro, to rice and stir to combine.
  • NOTE:
    These stuffings are intended to be baked independently from the Thanksgiving turkey. If you decide to cook your stuffing inside the turkey, please make sure it comes to 165F to prevent foodborne illness.
  • Make ahead: Rice stuffing can be made 1 day ahead, without cilantro and lime juice, and chilled (covered once cooled). Transfer stuffing to an oiled 4-quart baking dish (15 by 10 inches), then drizzle with 1/2 cup water and heat, covered tightly with foil, in a 350 oven until hot, 15 to 20 minutes. Stir in cilantro and lime juice.

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