2 cups of Black Thai Rice (rinsed in cold water 3 times)
3 tablespoons of ginger, minced
2 coriander roots, chopped
1 teaspoon of salt
2 cloves of garlic
1 tablespoon of sugar
1 tablespoon of black vinegar
2 tablespoons of yellow curry paste
1 tablespoon of dark soy
1 tablespoon of light soy
1 long red chili, diced
1 tablespoon 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: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: Dinner, Fruit, Hot and Spicy, Main, Thai
