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Black Thai Rice with Yellow Curry Crab and Ginger Sauce

Food Network Canada
YIELDS
4 servings
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Ingredients

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
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Directions

Step 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.

Step 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.

Step 3

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.

Step 4

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.

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