How to Make Thai-Peanut Chicken Curry with Sticky Rice
Ever wondered how your favorite Thai curry is made? You’re about to find out with this simple recipe for Thai peanut chicken curry, served with sticky rice.
A perennial comfort food, curry is a mainstay of Thai cuisine (not to mention a game-changing addition to your basic chicken dish). And now you can make your own Thai peanut chicken curry at home—this simple recipe outlines how to create spicy peanut curry that’s then simmered with chicken, bean sprouts, and spinach for a bright pop of green. Sticky rice serves as an ideal side to sop up all the flavor of this rich, ever-satisfying dish.
Coconut milk naturally separates. Be sure to shake the can well before opening.
Gochujang is spicy so use only as much as desired depending on your spice preference.
Be sure to keep kneading your rice, repeatedly folding it over itself, until the grains become sticky.
¾ cup sticky rice
3 cups baby spinach
¼ cup bean sprouts
¼ inch ginger
2 boneless skinless chicken breasts
1 can lite coconut milk
2½ tablespoons peanut butter
½ tablespoon red curry paste
1 tablespoon fish sauce
1 teaspoon raw sugar
1 teaspoon gochujang
6″ small pot with lid
10″ medium high-sided pan
1¼ cups water
1. Cook Sticky Rice
In a small pot over high heat, bring rice, 1¼ cups water, and a pinch salt to a boil. Stir once, cover, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes. Uncover, fluff with a fork, and set aside.
2. Prepare Ingredients
While rice cooks, rinse spinach and bean sprouts. Trim and discard skin of ginger and thinly slice. Halve lime. Rinse chicken and pat dry with paper towel. Halve lengthwise and slice as thinly as possible. Season all over with ¼ teaspoon kosher salt.
3. Cook Chicken
Add coconut milk to a medium highsided pan and bring to a simmer over medium-high heat. Add ginger and chicken and cook, keeping chicken submerged, until cooked through and no longer pink, 3-5 minutes. Using a slotted spoon, remove chicken and set aside, reserving coconut milk in pan.
4. Simmer Curry
Reduce heat under pan with coconut milk to medium. Whisk in peanut butter, curry paste, fish sauce, sugar, and as much gochujang as desired. Simmer until flavors are melded, 3-5 minutes. Stir in juice of ½ lime. Use remaining lime to brighten a glass of water.
5. Wilt Spinach
Return chicken to pan with curry over medium heat and simmer until chicken is warmed through, about 1 minute. Stir in spinach and cook until wilted, about 1 minute more. Remove pan from heat. Taste and add salt as needed.
6. Knead Rice
Transfer rice to a clean dry surface. Using a wooden spoon, knead and flatten, folding rice over itself (see Recipe Tip). Repeat until sticky, then roll into a ball. Garnish chicken curry with bean sprouts and enjoy with a mound of sticky rice alongside to soak up the flavors.
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