Have I mentioned how much I love Chrissy Tiger’s cookbook, Cravings? It is fabulous. Every recipe I’ve tried has been an absolute hit and super easy to make. I’ve been making her coconut rice and thai spiced ground chicken a fair bit, but it all disappears before I can manage to get a decent picture.
The coconut rice is beyond easy. In a medium saucepan, combine 1 1/2 cups of rinsed and drained jasmine rice, 1 can coconut milk, 1/4 sugar, pinch of kosher salt and water. Fill your empty coconut milk can with water and use that quantity. Bring it all to a boil and then turn it down to a simmer and cook until all the liquid has been absorbed (and it looks like rice?!). While it’s simmering away, toast 1 cup of unsweetened shredded coconut in a frying pan until nice and crispy. When you’re ready to serve, sprinkle the crispy coconut over your rice. All pretty straightforward and easy. It seems to take a little longer than your average pot of basmati takes to cook, but it is far and beyond your average pot of basmati rice. This rice is FOR REAL!!
The Thai spiced ground chicken is AMAZING. I know I’m often pretty positive with my reviews, but this is chicken is too good. Chrissy’s recipe is for ground chicken wrapped in Boston lettuce leaves. I’ve tried it that way and it’s good too, but when I served the chicken over rice my life was changed. It takes quite a bit of prep work and I definitely suggest having your mise en place totally ready to go before you start. There are a lot of ingredients and once you get cooking, this thing moves really quickly.
Start with the sauce. Combine the following:
3tbsp each of Thai sweet chilli sauce, Hoisin sauce, and soy sauce
2tbsp each of Sriracha, vegetable oil and minced garlic
1 1/2tbsp unseasoned rice wine vinegar
1tbsp fresh minced ginger
1tsp sesame oil
Mix all of that together and then pour a couple tbsp over 1lb of ground chicken and mix it in. In a large frying pan, heat a couple tbsp of vegetable oil. When it’s hot, throw in your ground chicken and cook it until it’s browned. Make sure to break it up into small pieces while its cooking. Then, remove from the pan and set aside.
In addition to the chicken, your filling will require some additional ingredients. I’ve edited the recipe a little bit because I don’t like mushrooms. My filling includes the following:
8 green onions (separated into piles of greens and whites)
1tbsp each minced garlic and fresh minced ginger
1 can a water chestnuts thinly sliced
1 yellow bell pepper finely chopped
Make sure all of the above mentioned are chopped and ready to go and then get started on the rest of the filling. With the chicken cooked and set aside, heat another tbsp of vegetable oil in your pan. Add the garlic and ginger and whites of your green onions. Stir them all for about a minute. Return the chicken to the pan, add your water chestnuts and bell pepper and continue to stir. Pour the remainder of the sauce over your mix and keep cooking until your veggies have cooked through and your liquid has thickened. To finish, add your green onion greens. Done.
I served the chicken over the coconut rice and received rave reviews. Try it. This picture is horrible and does not do it justice, but this meal disappears from the pan faster than I can protect it. Don’t judge me.