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chicken red curry with sticky rice

Recipe by
barbara lentz
beulah, MI

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.

yield 4 to 6
prep time 4 Hr 15 Min
cook time 20 Min
method Stove Top

Ingredients For chicken red curry with sticky rice

  • 4 c
    chicken broth
  • 2
    star anise
  • 4 clove
  • 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
  • 2 c
    thai sticky rice need to buy rice labeled sticky
  • 3 1/2 c
  • 1/2 tsp
  • 1 can
    coconut cream or milk

How To Make chicken red curry with sticky rice

  • 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.

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