I made this dish in an effort to use two ingredients that I have way too much of at the moment: "Forbidden" black rice, and kaffir lime leaf.
Kaffir lime leaf is an ingredient that I absolutely love--I buy them fresh at Ranch 99 for about $1.50. One package probably contains about 50 leaves, and I only typically need 3 to 6 to flavor a dish. I don't make Thai green curry all that often, so I end up freezing the rest of the leaves for later use.
The thing is, kaffir lime imparts such a bright, fresh flavor on its own, that it really should be used more often outside the curry paradigm. Try adding a few leaves to your next stir-fry--It will add a southeast asian twist to whatever you're cooking. I especially like it with seafood, but it also pairs well with chicken and beef.
Sweet black rice is another east Asian ingredient. Apparently it was once forbidden in the east--Only royalty were permitted to enjoy it, as it was considered superior to all other rice.
Black rice really is superior to other rice in terms of nutritional value. Its dark pigment is due to high content of anthocyanin, the same antioxidant that is found in blue corn. A spoonful of black rice actually has more antioxidants than a spoonful of blueberries.
Another characteristic of this rice is that it's very sticky, so it holds its shape well. That makes it great for dessert recipes, like sticky mango and coconut rice.
Shrimp Stir-Fry with Kaffir Lime and Forbidden Rice
3 tablespoons coconut oil
1.5 pounds peeled shrimp (the smaller the better)
1 inch of ginger, sliced
4 cloves of garlic, smashed with the back of a knife
3 or 4 thai bird chilies
6-8 frozen kaffir lime leaves
2 cups green beans, cleaned and cut
1 red pepper, sliced into thin strips
2 cups red cabbage, sliced thin
1 small orange sweet potato, sliced into thin coins (use a mandoline)
2 or 3 tablespoons of water
Salt or tamari, to taste
1 teaspoon dark sesame oil
1 tablespoon sesame seeds (brown or black)
Black rice, cooked in a rice cooker
1) Heat one tablespoon of coconut oil in a large wok. Add half of the ginger, garlic, diced chilies and kaffir lime leaves. Stir-fry for one minute, then add the shrimp. Heat them until they are just barely pink, then remove them from the wok.
2) Heat the second tablespoon of coconut oil in the wok with the remainder of the ginger, garlic, chilies and lime leaves. Stir-fry for on minute, then add the green beans. Shortly after, add the sweet potatoes and some salt.
3) Once the sweet potatoes have begun to sear, add the water, one tablespoon at a time as needed to soften the vegetables to the point where you can just pierce the sweet potatoes with a fork. Once that has evaporated, add another tablespoon of coconut oil, then the peppers and the cabbage.
4) Finish with the tamari, sesame oil and sesame seeds. Add the shrimp back into the mixture and turn off the heat.
5) Serve hot with the black rice.