THAI GINGER RICE
This is a traditional northern Thai dish which isn't usually found in restaurants. Wonderful side dish to serve with fish or vegetables, or white meats.
Provided by camillelaure
Categories White Rice
Time 25m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Grate fresh ginger and garlic and place in a saucepan with 3 tablespoons of sunflower oil.
- Let the mixture grill for a minute and add the raw rice.
- Add the chicken stock mixed with water and let the rice cook.
- Make sure to add water if the rice is not cooked enough.
Nutrition Facts : Calories 158.9, Fat 0.3, SaturatedFat 0.1, Sodium 4.3, Carbohydrate 35.1, Fiber 1.3, Sugar 0.2, Protein 3.1
THAI GINGER "FRIED RICE"
A "fried-rice" impostor good enough to win over the critics. Pungent stir-fried ginger and garlic are added, along with a healthy does of stir fry vegetables. Add more eggs, chicken, or shrimp to increase the protein to make this a complete meal.
Provided by Michelle Miller
Categories Side Dish
Time 35m
Number Of Ingredients 14
Steps:
- Chop up the head of cauliflower into florets, then add to the food processor with the chopping blade. Process until cauliflower is broken up into rice-sized pieces. Only fill the food processor ½ full, and process in batches.
- Prepare the vegetables and pineapple by chopping them into bite-sized pieces.
- In a large frying pan, lightly scramble the eggs, cooking them about half way. Set them aside in a dish.
- Mince or finely slice the garlic and ginger. Add ½ tablespoon of sesame oil to the frying pan, and saute over medium low heat for 5-10 minutes, until soft.
- Turn the heat up to medium-high, and add the remaining ½ tablespoon of sesame oil, and the chopped stir-fry vegetables and pineapple to the pan. Continue to cook until vegetables are tender. Then, add the "riced" cauliflower, and mix well. Continue to stir and cook until cauliflower is soft. Stir in the eggs, and allow to fully cook into the mixture.
- Add soy sauce, rice wine vinegar, and Sriracha. Adjust the soy sauce and Sriracha to taste.
- Garnish with fresh chopped cilantro and toasted cashews-- optional, but highly recommended!
Nutrition Facts : Calories 226 kcal, Carbohydrate 35 g, Protein 10 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 82 mg, Sodium 604 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving
EASY THAI RED CURRY
The easiest and most flavorful homemade Thai red curry you will ever make in just 30-40 minutes! It tastes just like the restaurant-version, except 10000x times better and cheaper!
Provided by Chungah Rhee
Categories asian inspired
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large saucepan of 3 cups water, cook rice according to package instructions; set aside. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes. Stir in red curry paste and ginger until fragrant, about 1 minute. Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes. Stir in broccolini until just tender, about 3 minutes. Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste. Serve immediately with rice.
THAI GARLIC GINGER COCONUT RICE
Recipe from "A Taste of Thai." A delicious combination of flavors that will complement many dishes.
Provided by southernmomma
Categories Rice
Time 32m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In saucepan over medium low heat, add vegetable oil, garlic and ginger. Sauté 3 minutes, being careful not to burn garlic.
- Add Jasmine Rice and stir until well coated.
- Add Coconut Milk, water and salt. Bring to a boil.
- Give one quick stir. Cover and reduce heat to lowest setting. Cook for 15 minutes.
- Remove from heat. Let sit covered an additional 5 minutes before serving.
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