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Chefs at Home: Charred Green Curry Octopus with Black Rice

Serves: 2-3
Prep Time: 30 min
Cook Time: 1 hour 15 min
Difficulty: Advanced

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. 

 

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

Ingredients

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:

  • 1/2 teaspoon whole coriander seed 
  • 1 teaspoon whole cumin seed 
  • ½ teaspoon black peppercorns
  • 3 small green chilies, seeds and stems removed
  • 5 cloves garlic, peeled
  • 2 stalks lemongrass, ends trimmed off and chopped coarsely
  • 1 heaping tablespoon sliced and peeled fresh ginger
  • 1 medium shallot, peeled and coarsely chopped
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon sea salt 
  • 2 medium lime, zested and juiced 
  • 2-3 tablespoon grape seed oil 
  • 1 tablespoon granulated sugar
  • ½ can coconut milk

For the octopus:

  • 2-3 octopus tentacles
  • Olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

    Instructions

    The rice:

    1.

    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.

    The Curry

    1.

    If using whole coriander, cumin 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.

    2.

    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.

    The Octopus

    1.

    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

    1.

    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.

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