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.
- 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
- 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.