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Thai Sticky Rice with Northern Thai Sauce

Food Network Canada
YIELDS
4 servings
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Ingredients

Thai Sticky Rice

3
cup rice, long-grain, Thai, sticky

Northern Thai Sauce

1
tsp shrimp, dried
1
shallot, small, minced
2
chili, Thai, bird, sliced
2
tsp lemon, rind, finely, grated
1
Tbsp oil, vegetable
1
garlic, clove, large, chopped
8
oz beef, lean, ground
8
oz pork, lean, ground
1 ½
cup tomato, canned, drained
1
Tbsp sauce, fish
2
tsp sugar
2
tsp lime, juice
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Directions

Step 1

In large bowl or container, twice volume of rice; cover with 3 inches (8 cm) of water.

Step 2

Soak for at least 8 hours or for up to 24 hours. (Alternately, soak in warm water for about 2 hours.)

Step 3

Drain rice; place in steamer basket or steamer over boiling water, making sure water does not touch rice.

Step 4

Cover and steam for 25 minutes, or until rice is tender and shiny, adding boiling water to maintain level if necessary.

Step 5

Remove from steamer, breaking up into small clumps.

Step 6

If not serving immediately cover with cloth or lid to prevent from drying out.

Step 7

Using mortar and pestle grind together dried shrimp, shallot, chilies and lemon rind.

Step 8

In skillet, heat oil over medium-high heat; stir-fry garlic for 30 seconds.

Step 9

Add shrimp mixture; stir-fry for 30 seconds.

Step 10

Add beef; stir-fry for 3 minutes or until no longer pink.

Step 11

Add tomatoes, fish sauce, sugar and lime juice; bring to boil.

Step 12

Reduce heat and simmer for 20 minutes or until medium-thick consistency.

Step 13

Serve sauce with handful of rice.

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