chicken red curry with sticky rice
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.
prep time
4 Hr 15 Min
cook time
20 Min
method
Stove Top
yield
4 to 6
Ingredients
- 4 cups chicken broth
- 2 - star anise
- 4 cloves garlic
- 1 tablespoon ginger minced
- 1/2 cup sherry or chinese rice wine
- 2 tablespoons fish sauce
- 2 tablespoons dried thai basil
- 1/2 cup brown sugar
- 2 tablespoons red curry paste
- 1 - boneless skinless chicken breast cut very thin
- 1 cup bean sprouts
- 1 bunch green onions
- 1 cup cilantro chopped
- 1 cup daikon radish cut into matchsticks
- THAI STICKY RICE
- 2 cups thai sticky rice need to buy rice labeled sticky
- 3 1/2 cups water
- 1/2 teaspoon salt
- 1 can coconut cream or milk
How To Make chicken red curry with sticky rice
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Step 1First 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.
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Step 2Place 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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