Category Archives: Thai

Blast from the Past – Thai Coconut Sticky Rice with Mango

Thaicoconutmangorice

I made this dessert recently and decided to upgrade my past photo with this new one. 

I

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LOVE

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MANGOES.

I love them so much I make artistic (stupid)  flower patterns with them and take their picture.

Words to go with this dessert: Refreshing. Or Coconuttiness. Or Mangolicious.

Mangoes are my favorite fruit. And I’m quite a fruity person. I like the smoothness in their taste, and that subtle sweetness when they are at their peak of perfection. And what better way to accompany them than with coconut? This sticky rice has an ooey gooey texture that binds the coconutty flavor of the milk it is cooked in. Most recipes say this takes an entire day to prepare, but I’m very impatient, and I don’t want to wait for my dessert. This takes about an hour. Because when I want it, I want it now (or within the hour). That’s what cravings are made for, instant (sort of) gratification.

Thai Sticky Coconut Rice and Mango Dessert (serves 4)

Ingredients:

  • 1 cup sweet rice (package will say sweet, glutinous, or sticky – all are correct)
  • 1 3/4 cup water
  • 2 ripe mangoes, cut into bite-size pieces
  • 1 can coconut milk
  • 1 Tbsp brown sugar
  • salt
  • coconut flakes
  • 1 tsp. vanilla
  • 1/4 cup sugar
  • 2 tsp. cornstarch with 2 tsp. water, mixed into a paste

Directions:

1) Soak one cup of rice with one cup of water for 20 minutes.

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2) After 20 minutes, add 3/4 cup water, 1/4 cup coconut milk, pinch of salt, and 1 Tbsp. brown sugar to the rice. Mix thoroughly.

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3) Cook in rice cooker until it clicks off. Let steam with the cover on for 5-10 minutes. If you do not have a rice cooker, simmer in a pot on the stove for 20 minutes or until the water absorbs into the rice.

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4) Use a small pot to prepare the sauce. Add remaining coconut milk, pinch of salt, 1 tsp. vanilla and handful of coconut flakes. Obviously I have a rediculously enormous bag of coconut flakes, but that’s just because I wanted to show it off. Just use a handful.

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5) Cook on medium low for 5 minutes, stirring consistently. Do not boil. Stir in the cornstarch and water mixture to thicken the sauce, take the pot off heat. It sure smells co-co-nutty.

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6) To cut cubes out of the mangoes, cut the two largest surface areas parallel to the mango seed. And score squares with knife as seen below.

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7) Invert (flip) the slice so it pops out like so. Spoon the cubes out into a bowl.

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8) To prepare dessert, pile the sticky rice into a pyramid (which I didn’t do a good job of) in the middle of a bowl. Ladle a generous amount of coconut sauce on top. Plop mango slices around the rice.

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9) Eat.

 

Thaicoconutmangorice

Thai Red Curry with Tofu

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If I were a real chef, I would give you a recipe with the actual spices and ingredients for each curry. But I’m learning just like most people. Since I’m new at this, I figured I’d start making curries with the cans of curry paste I found in the Asian market: 

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Panang curry paste is my ultimate favorite, but I’m saving that for something special later. Please correct me if I’m wrong, but I believe panang is the mildest curry, still packs tons of flavor though. Then the spicier ones are masaman, red, and green. That’s the extent of my Thai food knowledge.  But please use any Thai curry paste you prefer, the beauty of stir frying is you can put together any combination of flavors you want. I’m using red curry paste for this recipe, but be warned: IT IS SPICY! 

Stir fry is generally a pretty fast cooking method; it takes no more than 5 minutes for an entire stir fry. The time consuming part is food preparation. Washing vegetables, preparing meat, cutting vegetables, etc. That’s where the real process is. Once you have that all done, the actual cooking is very, very easy. 

I’m doing this recipe all vegetarian. Needed something healthy. With the cold weather I tend to stuff myself with  heavy, carb laden foods like I’m about to hibernate with the bears in the winter. A great alternative is cooking spicy for cold weather. 

Thai Red Curry with Tofu and Vegetables (serves 4) 

printable recipe 

Ingredients: 

  • 1 can red curry paste (as shown above)
  • 1 lb. extra firm tofu
  • corn starch
  • salt
  • oil for frying
  • 1 cup bean sprouts
  • 3 cups leafy green vegetable (I used gai lan)
  • 1 1/2 – 2 cups coconut milk
  • steamed rice (read package instructions for how much to make per serving)

Directions: 

1) Wash vegetables thoroughly and set aside. Cut tofu into 1 inch cubes. Pat dry of excess moisture. Sprinkle salt into cornstarch, and roll tofu in mixture. In a small pan, pour enough oil to cover entire surface of tofu. Heat on medium high, fry tofu in small batches until golden brown, set aside on paper towel lined plate. Use additional salt if needed. 

2) In a wok on high heat, mix 2 tbsp. oil with 1 can of curry paste. Pour in coconut milk. You can add extra coconut milk if you would like the curry more mild. Mix coconut milk and curry, let rise to a boil then add tofu and vegetables. Cook until vegetables are cooked but still firm. Remove from heat, carefully ladle curry into a large serving bowl. Serve with steamed rice. 

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Cut tofu into 1 inch cubes. Pat dry of excess moisture. 

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Sprinkle salt into corn starch, and roll tofu in mixture. 

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In a small pan, pour enough oil to cover entire surface of tofu. Heat on medium high, fry tofu in small batches until golden brown, set aside on paper towel lined plate. Use additional salt if needed. 

I fried the tofu so I could give it some extra flavor since it is pretty bland to begin with. It seems to complement the curry better if it is fried. But that’s just me. 

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Wash vegetables thoroughly and set aside. If you are lucky enough to find Thai Basil leaves, please, use that for your leafy green veggie instead. It gives the recipe that strong, authentic flavor. Or use Italian basil if you can’t find Thai basil. It’s slightly more mild, but will still give you great flavor. 

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I used gai lan because that’s what I had in the fridge. I’m not ashamed. 

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When you open a can of curry paste, smell it. It smells wonderful. There’s so much spice and flavor in this little can. I’m hoping I can duplicate it one day, or at least attempt to. 

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In a wok on high heat, mix 2 tbsp. oil with 1 can of curry paste. Pour in coconut milk. 

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You can add extra coconut milk if you would like the curry more mild. 

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Mix coconut milk and curry, 

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let rise to a boil 

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then add tofu and vegetables. 

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Cook until vegetables are tender but still firm. 

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Remove from heat, carefully ladle curry into a large serving bowl. Serve with steamed rice. 

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Have a great Friday everyone!

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