Thai Sticky Rice with Northern Thai Sauce
This recipe makes 4 servings
Ingredients
- Rice:
- 3 cups long grain Thai sticky rice
- Northern Thai Sauce:
- 1 tsp dried shrimp
- 1 small shallots, minced
- 2 Thai bird chilies, sliced
- 2 tbsp finely grated lemon rind
- 1 tbsp vegetable oil
- 1 large clove of garlic, minced
- 8 ounces lean ground beef or pork
- 1-1/2 cup canned tomatoes, drained
- 1 tbsp fish sauce
- 2 tsp sugar
- 2 tsp lime juice
Preparation
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.
Related content
-
Sweet Chili Chicken
Warm and comforting, this colourful, ginger-scented, sweet and spicy chicken is best served with...
-
Mango Chicken Salad With Thai-Style Vinaigrette
Look for mangoes that just yield to the pressure of fingers, which means they are ripe but not...
-
Gluten-Free Pad Thai
Always check packaged food labels for gluten, including ketchup (Heinz is gluten-free), sriracha,...
-
Thai Squash Soup with Shrimp
A comforting, slow cooker soup recipe using fresh flavours of lemongrass and coconut milk.
