Thai Sticky Rice with Northern Thai Sauce

[migration] empty title 325 Author: Canadian Living Credits: [migration] empty title 325

  • Portion size 4 servings

Ingredients

Northern Thai Sauce:
  • 1 teaspoon dried shrimp
  • 1 small shallot minced
  • 2 Thai bird chilies sliced
  • 2 tablespoons finely grated lemon rind
  • 1 tablespoon vegetable oil
  • 1 large clove of garlic minced
  • 8 oz lean ground beef
  • 8 oz pork
  • 1 1/2 cup canned tomatoes drained
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar
  • 2 teaspoons lime juice
Rice:
  • 3 cups long grain Thai sticky rice

Method

In large bowl or container, twice volume of rice; cover with 3 inches (8 cm) of water. Soak for at least 8 hours or for up to 24 hours. (Alternately, soak in warm water for about 2 hours.)

Drain rice; place in steamer basket or steamer over boiling water, making sure water does not touch rice. Cover and steam for 25 minutes, or until rice is tender and shiny, adding boiling water to maintain level if necessary. Remove from steamer, breaking up into small clumps. If not serving immediately cover with cloth or lid to prevent from drying out.

Northern Thai Sauce:
Using mortar and pestle grind together dried shrimp, shallot, chilies and lemon rind.

In skillet, heat oil over medium-high heat; stir-fry garlic for 30 seconds. Add shrimp mixture; stir-fry for 30 seconds. Add beef; stir-fry for 3 minutes or until no longer pink. Add tomatoes, fish sauce, sugar and lime juice; bring to boil. Reduce heat and simmer for 20 minutes or until medium-thick consistency.

Serve sauce with handful of rice.

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Thai Sticky Rice with Northern Thai Sauce