Mango Sticky Rice

Sweet glutinous rice soaked in salted coconut cream served with slices of ripe yellow Nahm Dok Mai mango.

Ingredients

• 600g firm tofu
• 400g glutinous rice
• 2 tbsp minced garlic
• a pinch of red curry paste
• 1/4 cup neutral vegetable oil
• 200g Thai eggplant
• a handful of fresh cilantro, chopped
• lime wedges, for serving
• 1 cup tamarind water
• 1 tsp dried shrimp
• 1 cup cherry tomatoes, sliced

Instructions

1. 1

   Prepare the rice noodles base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the pork shoulder, snake beans, sliced galangal, and white pepper, mixing well so everything is evenly seasoned.

3. 3

   Heat coconut oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the rice noodles until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the pork shoulder mixture until cooked through and lightly charred at the edges, about 30 mins.

6. 6

   Assemble by layering the rice noodles with the filling, a spoonful of fish sauce, and a scattering of Thai basil.

7. 7

   Add a final touch of tamarind paste for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra fish sauce on the side for dipping or drizzling.

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