Try one of these great recipes
Exotic Curry Fried Rice
4 cups pre-cooked long-grain rice, preferably jasmine rice (start with 2 cups raw, steam according to preferred method)
1⁄4 cup olive oil
1 Tbsp minced garlic
2 1⁄2 Tbsp Ka‘iulani Exotic Curry
1⁄4 cup dried, sweetened cranberries
1/3 cup chopped cilantro (stems finely, leaves roughly, keep separate)
3-4 stalks green onion, sliced fine
2-3 Tbsp toasted, slivered almonds or chopped macadamia nuts
The night before serving, steam rice and refrigerate.
On serving day, in a spacious frying or sauté pan, heat olive oil over medium heat. When oil is heated, add garlic, Ka‘iulani Curry, cilantro stems and cranberries.
When garlic is cooked, golden and softened, add the cooked rice. Mix well, adding curry until the rice is a beautiful golden- yellow color. That color is the key to this dish, whether you double or halve the recipe, it will always turn out.
Add most of the green onions and cilantro leaves and mix again. Then sprinkle remaining green onions and toasted nuts on top. Serves 4 to 6.
Kona Coffee Marinara Sauce
2 Tbsp Extra-Virgin Olive Oil
1 Onion, chopped finely
2 Tbsp Garlic, minced
2 to 3 Tbsp Ka’iulani Kona Coffee Spice (to taste)
1 (15 oz.) Can Whole Tomatoes
1 Tbsp Tomato Paste
4 Cups Water
2 Tbsp Ka’iulani Herb Garden
1 Tsp Sugar
1/2 Cup Basil Leaves, fresh, chopped (optional)
1 Tsp Ka’iulani Alaea Sea Salt with Garlic & Herbs (optional)
Heat oil in medium-sized pot.
Add onion and garlic, and saute until slightly brown.
Sprinkle Kona Coffee over the mixture and stir.
Add tomato, tomato paste, water, and sugar and bring to a boil.
Lower heat and add Herb Garden; simmer for 45 minutes.
Add fresh basil, if desired, and continue simmering for 15 minutes more.
If sauce is too thick, add more water. Adjust seasoning as needed.
When sauce is cooked and cooled down, pour into blender and blend until smooth.
Add Alaea Sea Salt if needed.
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