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Directions for: Black Thai Rice with Yellow Curry Crab and Ginger Sauce

Ingredients

Black Thai Rice with Yellow Cu

2 cup of Black Thai Rice (rinsed in cold water 3 times)

3 Tbsp of ginger, minced

2 coriander roots, chopped

1 tsp of salt

2 clove of garlic

1 Tbsp of sugar

1 Tbsp of black vinegar

2 Tbsp of yellow curry paste

1 Tbsp of dark soy

1 Tbsp of light soy

1 long red chili, diced

1 Tbsp of chopped coriander leaves

1 mango, diced into 1 inch pieces

1 cup of coconut cream

½ cup of mango juice

2 stalks of scallions cut into 2 inch portions

1 cup of king crab meat

For the Rice: For the Curry Paste: Cooking Curry and Rice:

Directions

Black Thai Rice with Yellow Cu For the Rice:

1. After rinsing the rice three times, pour into a deep stockpot and cover with twice the amount of water. Add 1 tablespoon of salt to the water. Bring to a medium boil until rice is cooked, about 20-25 minutes. Drain the rice and set aside.

2. NOTE: Black Thai rice is a nutty and chewy rice even when cooked. Therefore, you should feel a bite back when chewing, but the rice will be cooked through.

For the Curry Paste:

1. Pound the ginger, coriander root, salt and garlic into a paste. Season with sugar, vinegar, curry paste and soy sauces. Then, add chili and coriander leaves. Set aside.

Cooking Curry and Rice:

1. In a heavy skillet pan, add a bit of peanut oil, then add the fresh mango, coconut cream, and mango juice. Bring these elements to a low boil until evenly emulsified. Stir in the curry paste. Finely add the rice and stew for about 6-7 minutes until rice has absorbed most of the liquid. Add scallions and crab meat and serve.

See more: Shellfish, Dinner, Main, Fruit, Hot and Spicy, Herbs, Thai, Rice/Grain


http://www.foodnetwork.ca/recipe/black-thai-rice-with-yellow-curry-crab-and-ginger-sauce/6318/