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
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.