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Recipe: Chiang Mai Curry with sticky rice

Jenny Bristow reveals the perfect recipes for light summer dishes.

Chiang Mai Curry with Sticky RiceA wonderfully hot and tasty curry with a fiery flavour. The sticky rice — a glutinous variety of rice frequently used in Thailand — is an ideal accompaniment and is available in most supermarkets.

What you'll need

1 packet chicken, pork, beef or prawns

1 tbsp olive oil

2-3 cloves garlic, coarsely chopped

2 tbsp red curry paste

275ml/½ pt coconut milk

125ml/4floz vegetable stock

1 inch root ginger, finely chopped

2 tbsp fish sauce

1 dssp soft brown sugar

1 tbsp turmeric

1 dssp lime juice

450g/1lb sticky rice

Serves 8

Trim any visible fat from the meat and cut into fine slivers

Heat a wok until you can just about see smoke rising.

Add the oil, garlic and curry paste and cook for a further 3-4 minutes to develop the flavour.

Add the coconut milk, stir well and continue to simmer for 5 minutes.

Add the meat slivers and stock and allow to cook for 4-5 minutes, until the lamb is tender and almost ready.

Add the ginger, fish sauce, sugar, turmeric and lime juice and continue cooking for 5-6 minutes until the flavours infuse. Serve with sticky rice.

To prepare sticky rice, steep the rice in a bowl with sufficient cold water to cover for one hour. This will remove the starch. Drain and rinse well.

Place the rice in a bamboo steamer, cover and cook over a pan of boiling water for approximately 20-25 minutes. Alternatively, the rice can be cooked in boiling water.

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