Thai Sweet Coconut Sticky Rice with Mango

Recipe Status: I am in LOVE with this, and look forward to it at every Thai restaurant I go to. Unfortunately it doesn't always taste good. But THIS does! Happy sigh.

1 1/2 cups Boton rice

2 cups water

2 cups coconut milk, divided

1 cup large dried coconut shavings (NOT sweetened shredded coconut.)

1 cup sugar

3/4 tsp sea salt, divided

3 mangoes

• Combine rice and water in a saucepan. Bring to a boil, cover and reduce to low. Simmer until water is absorbed, about 15 minutes.

• While the rice is cooking, mix together 1 1/2 cups coconut milk, 1 cup sugar, 1 cup (or a large handful) dried coconut, and 1/2 tsp salt in saucepan over medium heat. Bring to a boil, then set aside. Stir cooked rice into the coconut sauce and cool for an hour or two.

• Slice the mangoes in half along the pit, scoop out with a spoon and cut into cubes.

• Make a sauce by mixing 1/2 cup coconut milk, 1 tbsp sugar 1/4 tsp salt and a small handful of dried coconut if desired. Bring to a boil, then simmer for a few minutes until thickened.

• Place the mango on top of the sticky rice, then pour sauce over the mango and rice. Top with a pinch of cardamom or sesame seeds if desired. This will keep in fridge for a few days.

Pumpkin Coconut Curry

Recipe Status: Delicious. Just trying to figure out how to make it less runny. Perhaps less broth. Also this doesn't specifically call for Curry powder. The spices that are in this are common spices in a Curry blend. If you have a favorite curry blend, feel free to substitute about 4 T of it for the turmeric, cumin and coriander. Also, I prefer it without the red pepper flakes, but that's just me.

*The Thai Carrots are PERFECT with this, by the way. ;)

1-1.5 pounds chicken breast halves, cut into small pieces

2 tsp poultry seasoning

2 T olive oil

4 pounds pumpkin, peeled, seeded and cubed

2 T butter

2 onions, chopped

4 cloves garlic, minced

2 (1 inch) pieces fresh ginger root, finely chopped

2 T coriander

2 T cumin

1-2 pinches turmeric

1-2 tsp red pepper flakes (opt)

1 cup canned coconut milk

2 cups chicken broth

Salt to taste

Season the chicken pieces with the poultry seasoning and set aside. Heat the olive oil in a large skillet, or pot. Cook chicken until browned on the outside and cooked all the way through. Remove chicken and set aside.

Melt the butter in the pot over med-low heat. Saute the onion, garlic and ginger until the onion is transparent. Add coriander, cumin, turmeric and red pepper. Cook until spices are fragrant. Add pumpkin, chicken, coconut milk & broth. Season with salt to taste. Simmer for 15-20 minutes, until the pumpkin is soft. Do not over cook, the pumpkin will get mushy! Serve over Basmati rice.