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Charred Green Curry Octopus with Black Rice

  • Tim Chatigny
  • 2 min read

An unexpected way to serve octopus, this dish from Chef Tim Chatigny has spicy, punchy flavor from the homemade curry and some added drama thanks to the black rice. 

Serves 2-3 




For the rice:  

1 ½ cups black forbidden rice 

1 tablespoon sesame oil 

1 clove garlic, thinly sliced  

2 ½ cups vegetable stock 


For the curry:  

1/2teaspoonwhole coriander seed  

1teaspoonwhole cumin seed  

½ teaspoon black peppercorns 

3smallgreen chilies, seeds and stems removed 

5clovesgarlic, peeled 

2stalkslemongrass, ends trimmed off and chopped coarsely 

1heaping tablespoonsliced and peeled fresh ginger 

1 medium shallot, peeled and coarsely chopped 

1teaspoon ground turmeric 

1/2teaspoonsea salt 

2mediumlime, zested and juiced 

2-3tablespoon grape seed oil  

1tablespoongranulated sugar 

½ can coconut milk 


For the octopus:  

2-3 octopus tentacles  

Olive oil 

Salt, to taste 

Freshly ground black pepper, to taste 




For the rice:  

Rinse rice thoroughly until water runs clear. Place in a sauce pot with sesame oil and garlic and toast the rice, stirring to coat, for 4 to 5 minutes. Add vegetable stock. Bring to a boil, reduce heat to medium-low heat, cover, and continue to cook for about 40 minutes. 

For the curry:  

If using whole coriandercumin seeds and black peppercorns, add to a small skillet and toast over medium-low heat for 4-5 minutes, shaking and stirring occasionally, or until fragrant and slightly deeper in color. Cool the seeds, add them to a sandwich bag, and crush with a rolling pin or a heavy pan. Set aside. 

Add toasted spices to a blender along with green chilies, garlic, lemongrass, ginger, shallot, turmeric, sea salt, lemon juice, lime zest + juice, sugar and coconut milk. Blend until a paste forms, scraping sides down as needed. Taste and adjust seasoning.  

For the octopus:  

Heat a grill or grill pan to medium high heat. Dress octopus tentacles with a tablespoon of olive oil and ½ teaspoon salt and pepper. Grill tentacles until a small amount of char forms on one side, roughly 4 to 5 minutes. Flip and repeat on other side.  

To serve:  

Fluff rice with a fork, add about 3 tablespoons of the curry sauce to the rice and stir to combine. Plate the rice. Place tentacles on top (I slice the lower/thicker part for easier eating). Top with some more curry, warm or cold, serve and enjoy.  


Recipe and photo by Chef Tim Chatigny- follow him on Instagram


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