Kitsch-en Kounter: Coconut Curry Volcano

If someone asked you if you had a "ring mold," I dare say that your initial reaction would be to immediately make the earliest available appointment with your dermatologist.  Contemporary kitchens have all but abandoned the ring mold - in actual fact, an effective kitchen tool paramount in western culinary tradition until the advent of such highbrow, television programs as "Extreme Garnishing" and "Food Feng Shui" (check your local listings...or don't, it's entirely possible that I just made these up).

Savory or sweet, the ring mold is always fusing form with function.

As you might have gathered, as I page through old periodicals, I'm always inspired by photographs of the odd, if altogether festive, foodstuffs.  A common trend among the images is the use of the ring mold for everything from hearty beef stew to creamy custards.  The ring mold is a wonderfully-blank canvas on which to create mesmerizing mealtime masterpieces.  Disappointed that we have collectively turned our back on the ring mold, I decided to resurrect its use in today's kitchen - where I think we have strayed so far into post-modern food presentation that it is high time that the tide turn back to goofy, yet glamorous, dinnertime design.  The old advertisements that I found had me thinking that a cool direction to take the ring mold would be east...far east.  I thought a pan-Pacific theme would be an ideal culinary tradition upon which to build.  Given the shape of the mold and my general flavor profile, what else could I make but a COCONUT CURRY VOLCANO?!?!?!

Teaming with the theme, I laid the table with several remnants of
Chinese brocade that I had in the stash and topped it with bamboo
placemats and flatware, Asian figurines, Japanese dishes, mismatched
chopsticks, and fresh flowers.  I call it "Pan-Pacific Pastiche!"

It is probably best that one's food, particularly when it is curry based, never be associated with something so...eruptive.  Nevertheless, spicy curry in a rice-y ring spoke to the chop suey-flavored menus of exotic, mid-century restaurants; a volcano just seemed like the natural progression.

I've mentioned before that I detest waste - especially when it comes to food.  I'm becoming famous for my treatment of leftovers that leaves those eating totally unaware of the previous meal from which the current one started its life.  A curry was the perfect foil for the chunks of chicken and remnants of roast that needed to be repurposed at our house; it is also an ideal base for any leftover proteins and/or vegetables you might have on hand.

Coconut Curry Volcano
I was concerned that it would become a giant mess before I made the presentation but the sticky, densely-
packed, coconut rice straight from the ring mold created a wonderfully- impenetrable barrier.  Success!

MR TINY'S COCONUT CURRY

Ingredients:

1 14 oz. Can of coconut milk

1 Large onion sliced

2 Cloves of garlic minced

1 Medium yam or sweet potato cubed

2 Large carrots chopped (or a couple handfuls of baby carrots)

2 Potatoes (any variety) cubed

1 Tbsp. Sugar

2 Tbsp. Curry Paste (any variety)

2 Tbsp. Fish Sauce*

Chili flakes*

1 Bunch of cilantro/coriander chopped*

Any leftover protein (chicken, pork, beef, tofu)*

Shredded Coconut

Water

Rice (any variety, and enough to fill a ring mold) prepare as directed on package

Directions:

In a saucepan, boil carrots, yam, and potatoes until fork tender.  Drain and set aside.

Start a heavy-bottomed pot on medium-high heat.  Skim the coconut oil off the top of the canned coconut milk and add to the pot to use as your cooking medium.  Add onion and saute until translucent.
Add garlic and cook just until fragrant.  Add curry paste and chili flakes (to taste) and mix into onions and garlic (many of the spices in curry paste are oil soluble and need to bloom in the heat of the oil).  Add protein and cook until heated through.  Add coconut milk, sugar, and fish sauce.  Lightly rinse the coconut milk can and add about 1/2 can of water to the curry.  Add vegetables to the mixture.  Reduce heat and simmer until ready to serve.

Prepare rice in a rice cooker or according to package instructions (to underscore the coconut flavor in the curry, I added about 1/2 cup of shredded coconut to the rice).  Press rice into a ring mold prepared with cooking spray.  Unmold rice onto a serving tray, fill with curry, and garnish with cilantro.

Lava flow!!!

Although I am well known for my leftover makeovers, I have a strict policy against leftover leftovers.  Knowing that I had made quite a bit of food, I sent out a text message inviting several people over for a supper of Coconut Curry Volcano.  In response, one text inquired, "What does that mean?"  My only reply was, "Bring your bib and come on over!"

Haunted George versus The Volcano
He liked it so much that he had two helpings -
after washing his hands and saying grace, of course.

Then again, his shirt kind of says it all...

The next attempt at the Coconut Curry Volcano will definitely include a more-organic, more-volcanic shape (out of brown rice maybe).  We're developing a better presentation as well, with the interactive experience of making the volcano erupt (still hammering out the details of that one).  Until then, enjoy this appropriate musical interlude.

"Volcano" - The Three Suns

Speaking of presentation, get a load of MUSIC MIKE!

Cheers!

Mr. Tiny