Let’s pause for a tad bit and talk about the sticky rice to hold that lush sauce of the Thai red curry. You’ll need a “starchy” white rice, and my choice for Thai dishes is always Jasmine rice.
Rinse (twice) with cold or tepid water, and then you’re ready to cook the rice; for this, you’ll need:
1 C (250 ml) water
1/2 C (125 ml) coconut milk
1 stalk of lemongrass, slightly bruised to release its lemony aroma and flavour
2 to 3 Thai lime leaves
Salt to taste
1. In a medium-sized pot, boil the water.
2. Add the rice, lime leaves and lemongrass and allow this to cook on high heat for about 5 minutes.
3. Reduce the heat immediately to the lowest setting, season with salt and cook covered for another 5 minutes.
4. Add the coconut milk and cook for about 3 to 4 minutes.
5. Turn the heat down completely but leave the pot with rice on the stovetop for at least 10 minutes before serving.
