Thai rice
Recipe Mari Loewen, Photography Ross Cornish
Ingredients
2 tablespoons red curry paste
1 1⁄2 tablespoons fresh ginger, grated
1 cup coconut milk
1 1⁄2 tablespoons dry sherry
1 tablespoon fish sauce
1 teaspoon lime juice
2 teaspoons sugar
2 cups jasmine rice
3 cups water
1⁄2 teaspoon salt
3 tablespoons green onion, finely chopped
1⁄4 cup cilantro, coarsely chopped
In a large pot over medium to high heat, sauté curry paste and ginger slightly then add coconut milk, sherry, fish sauce, lime juice, sugar, salt and stir to combine. Add rice and water and stir. Cover with lid and bring to a boil then reduce to a simmer for about 20 minutes or until rice is cooked. Stir in green onion, cover with lid and allow to sit for 5 minutes. Stir in cilantro and serve. Serves 4.
