Mango & Sticky Rice (Recipe)

~ This is Day 15 ~

For having a not-so-sweet tooth, there are few desserts that I crave for. With this self-quarantine and almost every restaurant is closed, the only way to satisfy that craving is to make it at home yourself. Luckily, this dessert/snack is incredibly easy to make at home.

Here is fresh Mango with Sticky Rice (also called glutinous rice) with a Coconut Sauce, Toasted White Sesame Seeds, and Mint.

Serves 6.

  • 2 cups glutinous rice, soaked overnight
  • 2 cups water
  • 2 13.5oz cans coconut milk
  • ½ cup palm sugar (more if you like it to be sweeter; substitute brown sugar if you don’t have palm sugar)
  • 1 tsp sea salt
  • Mangoes
  • Garnish: sesame seeds, mint, Thai basil

Soak rice in cold water overnight. Drain completely. Add 2 cups water and cook rice until tender. 10 minutes set to steam in rice cooker is enough.

In a pot, melt palm sugar and salt in coconut milk. Do not bring mixture to a boil. Pour half of the coconut milk into the rice and mix thoroughly. Reserve the other half for pouring over the rice on the plate with the mangoes. Garnish with toasted white sesame seeds and fresh herbs.

Recipe: Coconut Crab Curry

My favorite restaurant in NYC is still Fish Cheeks, an authentic Thai restaurant that focuses on seafood in NoHo. For the first year in the restaurant, they had a sign that read “A No Pad Thai Zone”. I’m there basically every week. If I’m eating alone, I always start with the grilled pork cheeks (those taste better than bacon by a million times!) and then finish with their coconut crab curry! Other favorites on their menu: zabb wings, tiger prawn/lobster karee, and po tak! They also have happy hour everyday, twice a day, which is #awesomesauce because people who also work in the industry usually work during “normal” happy hour times.

Anyway, six months ago, I stumbled onto Fish Cheeks‘ coconut crab curry recipe on Vice. I immediately bookmarked it and have been trying to get the energy to do it at home. Fall season has hit NYC and my work life has been overwhelmingly exhaustive. I’ve been working 6-7 days a week since Labor Day. Last Saturday, I finally had the time to make curry paste from scratch. I have a new appreciation for what goes into the work of making the curry paste. I wonder how big their mortal & pestle is…? Or maybe Fish Cheeks has an assembly line of cooks making curry paste at the same time?

There were three ingredients that I couldn’t find though; betel leaves, prik ban chang, and shrimp paste. I was told by the Thai grocer that a close substitute to betel leaves were the leaves of Chinese broccoli (gai lan, 芥蓝). Prik, which is chili in Thai, is a red chili pepper that is not spicy but is used to make curries red/orange in color. The Thai market was out of shrimp paste so I bought dried Japanese shrimp from Chinatown.

So here is my adaptation from Vice’s published Fish Cheeks‘ recipe.

For the Curry Paste:

  • ¼ oz. sea salt
  • ¾ oz. dried Thai bird’s eye red chili
  • ½ oz. fresh Thai bird’s eye chili
  • ¼ oz. garlic
  • ½ oz. fresh galangal
  • 1 oz. lemongrass
  • 1 oz. wild ginger
  • ½ oz. fresh turmeric
  • 1 oz. dried shrimp

For the Curry:

  • Two 14 oz. cans of coconut milk
  • 2 shallots, sliced
  • 1 oz. fish sauce
  • 1 oz. palm sugar
  • 1 oz. lemongrass
  • 1 oz. tamarind concentrate
  • ½ oz. fresh galangal
  • 4 fresh makrut lime leaves, plus 2 finely chopped as garnish
  • 4 Chinese broccoli leaves, coarsely chopped
  • 8 oz. crab meat

Make the curry paste by mashing everything together with a mortar and pestle. I have a 6-inch one and the volume was perfect. Start with the top listed ingredient and then work your way down. Do not move onto the next ingredient until the previous one has become a paste.

In a medium saucepan over low-medium heat, bring the coconut milk, shallot, fish sauce, palm sugar, lemongrass, tamarind, galangal, 4 makrut lime leaves, Chinese broccoli leaves, and the curry paste to a simmer. Be sure to break the tamarind concentrate thoroughly with a whisk. Stirring constantly to prevent scorching, cook for 15 minutes, then take off heat and let it cool for another 15 minutes. Remove the Chinese broccoli leaves, put everything into a VitaMix and blend until smooth, strain, then discard solids.

Add in the crab and the rest of the finely chopped makrut lime leaves on low heat, until the crab is heated through. Pour into a serving bowl and serve with lots of steamed white rice!