Moving away from my usual Italian recipes and cake recipes, I thought I’d post something different this week. I have never really cooked much of Thai food, though I do love eating it. Coconut milk is a big component of Thai cuisine and I just love the way it lends itself to both sweet and savoury dishes, giving them a rich creaminess and at the same time not losing the coconut-y flavour.
This recipe is a very basic Thai
Coconut Sticky Rice
, which you can use as a base and add stir fried veggies, shrimp,
chicken etc.
Or eat it as it is; it is fragrant
with the aromas of coconut and ginger and absolutely delicious. The beautiful Thai
red chilli gives it a slightly fiery hit and also adds a colour element to an
otherwise plain looking dish.

This recipe makes 2 servings, as a
main dish.
You’ll need:
  • 100g Thai Jasmine
    Rice (or Basmati Rice)
  • 100ml Coconut Milk
  • 100ml Water
  • 2 cloves of Garlic, minced
  • 5g of Ginger, minced
  • 1 medium Onion, chopped fine
  • 1 small Thai Red Chilli, deseeded
    and sliced
  • 1tbsp Vegetable Oil
  • Salt to taste

How to:

  • Wash and drain the rice. Set
    aside.
  • Put a saucepan on medium heat. Add
    oil and fry the garlic, ginger and onion, till softened.
  • Add the chilli slices and fry some
    more.

 

  • Add the coconut milk and water.
    Bring it just to boil.

 

  • Add the rice and stir in the salt.
    Check the seasoning.
  • Cover and lower the heat. Let the
    rice cook completely till the liquid is absorbed.
  • Remove from heat and let it rest
    for 5 minutes, covered.
  • Serve hot, with a side of stir
    fried veggies or a Thai curry.
  • If adding any meat or shrimp to
    the rice, cook it separately and mix with the cooked rice before serving.

 

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