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August 2018

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The South Split Pea Coconut Curry Sauce Recipe

The South Split Pea Coconut Curry Sauce recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print The South Split Pea Coconut Curry Sauce recipe  PDF


Stephen Ceideburg 1 ts Raw white rice
1 tb Yellow split peas
1/4 c Water
2 Or 3 fresh hot green chiles,
stemmed and seeded 1 One inch piece fresh ginger,
peeled 1 tb Mild vegetable oil
1/4 ts Mustard seeds
1/2 ts Cumin seeds
1/8 ts Turmeric
10 Fresh curry leaves, or:
1 tb Crushed dried curry leaves,
or: 1 tb Minced cilantro
2 c Coconut milk
1/2 ts Salt
1 tb Lemon juice
Combine rice and split peas in a bowl and rinse in several changes of water. Add 1/4 cup water and soak for 1 hour. (Do not drain the water.) Add chiles and ginger and blend until finely pureed, Set aside. Heat oil in a heavy 2 quart saucepan over medium high heat. Add mustard, cumin, turmeric and curry leaves. When seeds pop, stir in split pea ginger puree. Stir fry for about 4 minutes. Add coconut milk and salt. Stir with the back of a spoon until there are no lumps. Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes. Remove from heat and stir in lemon juice. Makes 2 cups PER TABLESPOON: 35 calories, 0 g protein, 1 g carbohydrate, 3 g fat (3 g saturated), 0 mg cholesterol, 35 mg sodium, 0 g fiber. La mi Hiremath writing in the San Francisco Chronicle, 6/24/92.

The South Split Pea Coconut Curry Sauce recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
418 people have voted
Last Reviewed on 2018-08-18



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