Curry Sticky Rice Stuffed With Short Rib By Chef Jj Johnson Recipe By Tasty Food

COCONUT CURRY OVER STICKY RICE

Steps:

• Heat butter in a pan over medium-low heat. Saute onion until soft, translucent, and slightly caramelized, about 10 minutes. Add apple, garlic, curry powder, tomato paste, flour, garam masala, and ginger. Stir while allowing spices to bloom and flour to cook, 2 to 3 minutes. Add 2 cups coconut milk, carrots, and potato; bring to a boil. Add 4 cups broth, brown sugar, soy sauce, and Sriracha; return to a boil.
• Toss chicken into the pan and cover. Reduce heat to a simmer and cook for 30 minutes. Remove the lid and check thickness; if it appears thin, leave lid off and allow to simmer until reduced to your liking, about 15 minutes. Season with salt to taste.
• Meanwhile, place rice into a bowl or pot and fill with water, a few inches above the rice. Shake from side to side with a flat hand and separated fingers while moving up and down. Pour out water and repeat process until water runs clear, about 5 times. Drain in a fine-mesh strainer.
• Combine drained rice, remaining coconut milk , remaining chicken broth, and 1/2 teaspoon salt in your pot and stir. Bring to a boil; cover, reduce heat to a light simmer, and allow to cook until rice is fluffy and liquid has been absorbed, about 20 minutes. Remove from heat, cover the lid with a towel, and let rest for 20 minutes. Serve with chicken mixture.

THAI MANGO STICKY RICE RECIPE BY TASTY

Steps:

• Add the sticky rice to a medium bowl and cover with water. Soak for 1-2 hours, or overnight, then drain.
• Soak a bamboo steamer basket in warm water for about 5 minutes.
• Set the steamer over a medium pot filled with a couple inches of water, then bring the water to a simmer over medium-high heat. Line the basket with a wet cheesecloth. Transfer the drained rice to the lined steamer basket and spread in an even layer, then fold any overhanging cheesecloth over the rice. Cover the steamer and cook the rice until soft and sticky, about 20 minutes. Transfer the rice to a medium bowl.
• Meanwhile, in a medium saucepan, combine the coconut milk, sugar, salt, and pandan leaves. Bring to a boil over medium heat, then immediately remove from heat and stir continuously until the sugar has dissolved. Remove the pandan leaves and discard.
• Pour the hot coconut milk mixture over the warm sticky rice, stirring until the rice absorbs all of the liquid.
• Make the sweet coconut cream: In a medium bowl, whisk together the coconut milk, sugar, salt, and rice flour.
• To serve, scoop the sticky rice onto a plate or banana leaf, then top with the sliced mango, sweet coconut cream, and toasted sesame seeds.
• Enjoy!

EASY CURRY RICE

Steps:

• Stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 minutes.