Shaare Torah Congregation is preparing Thai food for the Kosher International Food Festival this year (click here for story). The menu will include chicken satay, eggplant and mushroom satay with peanut sauce, green rice and a banana drink.
2 tablespoons olive oil
2 1/2 cups basmati or Thai jasmine rice, soaked for 1 hour, washed and drained
3 cups coconut milk (we used 1 1/2 cups coconut milk and 1 1/2 cups water)
1 teaspoon salt
1 bay leaf
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 green chilies, seeded and finely chopped (we omitted the chilies)
Heat the oil in a saucepan. Add the rice and stir until the grains are translucent.
Add the coconut milk, salt and bay leaf. Bring to a boil, and cook until all the liquid is absorbed.
Lower the heat as much as possible. Cover the saucepan tightly and cook for 10 minutes.
Remove the bay leaf and stir in the cilantro, mint and green chilies. Fork through the rice gently, and serve.
-- "Step by Step Vegetarian Thai Cooking" by Cara Hobday
Thursday, February 07, 2002
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