Thai Sticky Rice

At the request of my aunt here is the recipe for Thai Sticky Rice with Mango.  I love this dessert and I think it is just as good as what you can get at a Thai restaurant. 



Thai Sticky Rice with Mango

1 1/2 cups uncooked white rice
2 cups water
1 1/2 cups coconut milk
1 cup white sugar
1/2 teaspoon salt
1/2 cup coconut milk
1 tablespoon white sugar
1/4 teaspoon salt
1 tablespoon tapioca starch
3 mangoes, peeled and sliced 


          Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.  While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.  Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.  Place the sticky rice on a serving dish. Arrange the mangoes on top of the rice. Pour the sauce over the mangoes and rice. 

We made this with real sticky rice the last time and it was very good but buying real sticky rice can get expensive so if you are on a tight budget I would just stick to regular rice.  But if you really want a treat and have the money, get the sticky rice.


We have also made this using bananas and it is pretty tasty. It reminds me of breakfast.  A really good breakfast.  I think berries would be really good too.

Thai Coconut Curry for Two

Thai Coconut Curry For Two

This is the curry we had at Sarah's Cousin Shower.  This recipe is for two but I multiplied it several times to make enough for a crowd.

1 large boneless skinless chicken breast

2 tablespoon oil

2 tablespoons grated fresh ginger

3 cloves garlic, chopped fine
 

One onion chopped very fine

2 tablespoons curry powder- cut to one T if you have a delicate palate.

1 can coconut milk

1 lime, grate the zest,keep the juice

2 tablespoons Thai fish sauce or soy sauce

2 or more T sugar

About a half cup of chicken broth or water to thin the curry

2 large jalapeno peppers seeded, deviened and sliced- unless you want it really hot.

 1 (14 ounce) can cut baby corn or the kernels from one ear of corn or 1 C frozen corn

1/4 cup basil leaves, chopped

1/4 cup cilantro leaf, and stems chopped



Directions:

Boil the chicken breast and cool.  Shred the chicken and set aside.  You can also use leftover chicken or pork from another meal. 

Put the garlic and ginger in a frying pan with the oil.  Do not heat the oil first.  Place this mixture over a medium high heat and cook for a few minutes until you smell the fragrance from the garlic and ginger. Add the onion and continue to cook until the onion is softened, about 3 or 4 minutes.  Add the curry powder and cook another minute or two.  Add the coconut milk and bring to a simmer. Add the lime juice, sugar, and soy sauce.  You may need to adjust the flavors by adding a little more sugar, lime juice, or soy sauce until it tastes the way you like it.  You may want to thin the curry a little bit with some chicken broth or water until it is the right consistency.  The right consistency is a medium gravy.  Then add the jalapenos and corn then simmer for about 5 more minutes until the jalapenos are tender.  Just before serving add the chopped basil and the chopped cilantro. 

Serve this over rice.

We also had sticky rice with mango for dessert.  I hope Kate posts that recipe soon.  It was such a fun party.  Warm wishes to Sarah and Jayce as they start their new life together.  We love both of you!