Thai rice

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe Mari Loewen, Photography Ross Cornish

Ingredients

2 tablespoons red curry paste

1 1⁄2 tablespoons fresh ginger, grated

1 cup coconut milk

1 1⁄2 tablespoons dry sherry

1 tablespoon fish sauce

1 teaspoon lime juice

2 teaspoons sugar

2 cups jasmine rice

3 cups water

1⁄2 teaspoon salt

3 tablespoons green onion, finely chopped

1⁄4 cup cilantro, coarsely chopped

In a large pot over medium to high heat, sauté curry paste and ginger slightly then add coconut milk, sherry, fish sauce, lime juice, sugar, salt and stir to combine. Add rice and water and stir. Cover with lid and bring to a boil then reduce to a simmer for about 20 minutes or until rice is cooked. Stir in green onion, cover with lid and allow to sit for 5 minutes. Stir in cilantro and serve. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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