Thai Eggplant Sticky Rice Bowl

Ingredients

• 🧂Saltto taste
  
• 🧄Garlic1, finely chopped
  
• 🍚Rice300 g
  
• 🫙Coconut Milk150 ml
  
• 🫙Stock or Broth600 ml
  
• 🫙Coconut Oil2 tbsp
  
• 🫙Red Curry Paste1 tsp
  
• 🥬Thai Eggplant400 g
  
• 🌾Glutinous Rice400 g
  

Optional extras

• 🌿Thai Basilhandful, to finish
  

Instructions

1. 1

   Rinse the rice until the water runs clear, then drain well.

2. 2

   Heat the Coconut Oil in a wide pot, soften the garlic, and bloom the red curry paste for 30 seconds.

3. 3

   Stir in the thai eggplant, then add the rice and turn everything gently through the fragrant oil.

4. 4

   Pour in the stock, bring to a boil, then clamp on a lid and cook on the lowest heat for 15 minutes without peeking.

5. 5

   Rest off the heat for 5 minutes, then fluff with a fork and crown with thai basil.