Coconut-Lemongrass Curry

In a heavy bottomed saucepan, heat the olive oil over medium heat. Add all the vegetables, herbs, ginger, garlic, lemongrass and lime leaves and cook until translucent. Add the white wine and reduce by half. Next, add the coconut milk, cream, curry paste and mirin; simmer for 20 minutes. Remove the pan from the heat and pass curry through a strainer into a clean saucepan. Correct the seasoning with salt and sugar and keep warm until ready to serve.

Pineapple-Raisin Fried Rice

Heat a medium-large wok or teflon pan until hot. Add the olive oil, garlic and ginger, stirring constantly. Next, add the pineapple and sauté for a moment. Add the rice, sesame oil, raisins and soy sauce and sauté until lightly crisp. Keep warm until ready to serve.

To Serve

Heat small amount of oil in a large sautépan. Add the snapper and sauté until crisp on the outside, but medium-rare on the inside (145°F). Stir chives into fried rice and serve with curry spooned over. Garnish with quail egg and ginger crisps.


Coconut-Lemongrass Curry

  • 2 Tablespoons olive oil
  • 1 Cup carrots, chopped
  • 1 Cup celery, chopped
  • 2 Cups yellow onions, chopped
  • 1 Cup chopped fresh cilantro and basil
  • 1/2 Cup fresh gingerroot
  • 1/4 Cup fresh garlic
  • 3 stalks lemongrass, crushed
  • 3 lime leaves, chopped
  • 2 Cups white wine
  • 3 Cups coconut milk
  • 1 Cup heavy cream
  • 2 Teaspoons curry paste
  • 1 Cup mirin
  • Salt and sugar, to taste


Pineapple-Raisin Fried Rice

  • 2 Tablespoons olive oil
  • 1/4 Cup minced fresh garlic
  • 1/4 Cup minced fresh gingerroot
  • 2 Cups diced pineapple
  • 3 Cups (1 pound) cooked jasmine or glutinous rice
  • 1/4 Cup sesame oil
  • 1 Cup California golden raisins
  • 1/4 Cup soy sauce
  • 1/4 Cup chopped fresh chives


  • 8 portions (3 ounces each) of Opakapaka or Onaga fillets, scaled and skin on
  • olive oil


  • 1/2 Cup fresh gingerroot; peeled, thinly sliced, julienne and fried crisp
  • 8 quail eggs

Nutrition Facts Per Serving

Calories 840 (Calories from Fat 50%); Total Fat 48 ( Saturated Fat 28; Trans Fat 0; ); Cholesterol 70; Sodium 420; Potassium 1119; Total Carbohydrate 64; Dietary Fiber 6; Sugars 36; Protein 25; Calcium 116; Iron 4;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.