Thai Breakfast Oasis: Aromatic Mango Sticky Rice with Poached Eggs & Spicy Tomato Sauce

Allergens

Fish sauce (contains fish) - Eggs (contains egg) - Peanuts (contains nuts)

Ingredients

• 1 cup Thai jasmine rice
• 1 cup coconut milk
• 1 1/2 cups water
• Pinch of salt
• 4 ripe mangoes, peeled and sliced
• 1/2 cup palm sugar, grated
• 4 large eggs
• 1/4 cup fish sauce
• 2 tablespoons tamarind paste
• 3 bird's eye chilies, finely chopped
• 1/4 cup fresh basil leaves, torn
• 1/4 cup roasted unsalted peanuts, roughly chopped
• Canola oil for cooking
• Optional: Freshly ground black pepper

Instructions

1. Combine the jasmine rice, coconut milk, water, and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes or until the rice is tender and all the liquid has been absorbed. Remove from heat and let it stand, covered, for an additional 10 minutes.
2. In a separate bowl, mix together palm sugar, fish sauce, tamarind paste, and bird's eye chilies to create the spicy tomato sauce. Set aside.
3. While the rice is resting, heat a small amount of canola oil in a non stick pan over medium heat. Crack the eggs into the pan and gently cook them until the whites are set but the yolks are still runny. Season with salt and freshly ground black pepper if desired.
4. Gently fluff the rice with a fork, then mix in the mango slices and half of the spicy tomato sauce. Adjust the seasoning if needed.
5. To plate, divide the sticky rice with mangoes among two plates, placing it on one side. Place poached eggs on top of the rice and drizzle with the remaining spicy tomato sauce. Sprinkle torn basil leaves and chopped peanuts over the dish to garnish.

Chef’s Insight

To achieve the perfect texture of sticky rice, rinse it under cold water before cooking.

Notes

Adjust the spice level of the dish according to your preference by adding more or fewer bird's eye chilies.