Chicken Red Curry with Sticky Rice

barbara lentz


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.


☆☆☆☆☆ 0 votes

4 to 6
4 Hr 15 Min
20 Min
Stove Top


  • 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(s)
    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.

Printable Recipe Card

About Chicken Red Curry with Sticky Rice

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

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