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.
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.