Thai Yellow Curry Paste, Mae Ploy, 14 oz

Fried Sticky Rice & Stir-Fried Curried Chicken

• 1 cup steamed sticky rice (glutinous rice)
• 1/4 teaspoon sea salt
• 1/8 teaspoon white pepper
• 1/4 cup wheat flour
• 1 beaten egg
• 1 cup vegetable oil

Stir-fried Curried Chicken

• 1 cup Mae Ploy Coconut Milk
• 3 tablespoons Maeploy Yellow Curry Paste
• 1/2 cup minced onion
• 1 1/2 cups diced boned chicken
• 1/2 cup diced potato
• 2 teaspoons Palm Sugar

Cucumber Salad

• Thinly sliced cucumber in rings
• Sliced shallot
• Sliced spur pepper in rings
• 1/4 cup distilled vinegar
• 1/4 cup granulated sugar
• 2 teaspoons Sea Salt

Preparation

1. Mix warm steamed sticky rice with salt, pepper and separate into 8 parts (each about 2 tablespoons).
2. Roll the sticky rice into balls and then cover with a wheat flour, then egg batter. Heat vegetable oil in wok and deep fry the balls until they turn light brown. Remove and let sit so oil can drain off.
3. Pour 1/4 cup of Mae Ploy Coconut Milk into the hot oil and add the Maeploy Yellow Curry Paste cook till you smell a delicious aroma.
4. Now add the diced potatoes and onions and stir fry until cooked. As the sauce dries, add more coconut milk and adjust the taste with sugar. Then, add the remaining coconut milk.
5. To prepare the cucumber salad, put the sliced cucumber, chili and shallot in a bowl and add vinegar, sugar and salt. When dissolved, put it in the refrigerator for about 20 minutes.
6. When ready to serve, put the fried sticky rice on a plate with the stir-fried curry chicken. Serve with the cucumber salad.