Chicken Red Curry with Sticky Rice

barbara lentz

By
@blentz8

MMM MMM good. I bought already made sticky rice so it was much easier and faster but included the recipe in case you couldn't find sticky rice already made.


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Serves:

4 to 6

Prep:

4 Hr 15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

4 c
chicken broth
2
star anise
4 clove
garlic
1 Tbsp
ginger minced
1/2 c
sherry or chinese rice wine
2 Tbsp
fish sauce
2 Tbsp
dried thai basil
1/2 c
brown sugar
2 Tbsp
red curry paste
1
boneless skinless chicken breast cut very thin
1 c
bean sprouts
1 bunch
green onions
1 c
cilantro chopped
1 c
daikon radish cut into matchsticks

THAI STICKY RICE

2 c
thai sticky rice need to buy rice labeled sticky
3 1/2 c
water
1/2 tsp
salt
1 can(s)
coconut cream or milk

Directions Step-By-Step

1
First start on sticky rice. Need to have rice labeled sticky rice. Place in large pot and cover with tepid water and let sit for 4 hours or longer. Place the pot over high heat and bring to a boil. Turn the heat to medium low and cover with a vent and cook without stirring rice for 10 minutes. Check to see if all water is absorbed if not cook until all water is absorbed another 5 or 10 minutes. Cover and remove from heat and let sit for 5 more minutes. Season with salt.
2
Place the chicken stock in a medium pot and add the star anise, Thai basil, ginger, garlic and sherry. Bring to a boil and reduce to a simmer. Add the brown sugar and fish sauce. Simmer for 15 minutes. Strain the broth. Discard the solids. Add the red curry paste and the chicken and cook 2 minutes. Stir in the coconut cream. Cook 3 minutes. Top with remaining ingredients and serve with rice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai