Sticky Rice with Mango

Preparation: 10 minutes Cook Time: 20 minutes Serves: 4 – 6 Ingredients: 1 ½ cups uncooked short-grain white rice 2 cups water 1 ½ cups coconut milk ¼ cup sugar ½ teaspoon salt 3 mangos (peeled and sliced) 1 tablespoon toasted sesame seeds For the sauce: ½ cup coconut milk 1 tablespoon sugar ¼ teaspoon salt 1 tablespoon tapioca starch Directions: Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes. While the rice cooks, mix together 1 ½ cups of coconut milk, 1/4 cup sugar, ½ teaspoon of salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconu

Thai Red Curry

Preparation: 15 minutes Cook Time: 20 minutes Serves: 4 – 6 Ingredients: 1 cup broccoli (chopped into small pieces) 1 cup green beans (cut beans into 1 inch pieces) 1 red pepper (sliced into thin strips) 1 green pepper (sliced into thin strips) 1 zucchini (sliced) 1 can bamboo shoots 1 onion (thinly sliced in 1 inch pieces) 1 can of coconut milk 1 can of Maesri Red Curry Paste (4 oz can) 1 tablespoon olive oil Fresh cilantro Directions: Prepare vegetables by washing and slicing. Heat large pan, on medium high heat. Add olive oil and add half can of curry paste. Whisk together. Add onion to pan and sauté together. Cook for 1-2 minutes. Add coconut milk and whisk together to blend curry into

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