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.
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.
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.
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.
