Past Recipes
Peanut Chicken Curry

Peanut Chicken Curry over Sticky Rice

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This encore dish was inspired by a menu item Chef Elana frequently orders at one of her favorite Thai restaurants in New York. Unanimously winning the seal of approval from the Test Kitchen, this comforting meal gets its depth from tender chicken simmered in creamy coconut milk, peanut butter, curry paste, lime, and a little sugar. All this goodness is perfect for scooping up with mounds of sticky rice—a short-grain variety that becomes sticky when cooked.
  • Stovetop Only
  • Spicy
Serving size
Prep & cook time
Cooking Skill
  • Calories 850
  • Protein 54g
  • Total Carb 83g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sticky rice
    • 3/4 cup
    • sticky rice
  • baby spinach
    • 3 ounces
    • baby spinach
  • pea shoots
    • 1 ounce
    • pea shoots
  • ginger
    • 1/4 ounce
    • ginger
  • lime
    • 1
    • lime
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • 13.5-ounce can lite coconut milk
    • 1
    • 13.5-ounce can lite coconut milk
  • peanut butter
    • 1 3/4 ounce
    • peanut butter
  • red curry paste
    • 1/2 tablespoon
    • red curry paste
  • fish sauce
    • 1 tablespoon
    • fish sauce
  • raw sugar
    • 1 packet
    • raw sugar
  • gochujang
    • 1 teaspoon
    • gochujang

What You’ll Need

  • canola oil
  • kosher salt
  • 6" small pot with lid
  • 8" medium pot with lid
  • 12" large pan with lid


Tree Nuts, Peanuts, Soy, Crustacean Shellfish, Fish

Cooking Steps

  1. Cook Sticky Rice

    Cook Sticky Rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to low, then cover and cook for 12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until Step 5.

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, rinse spinach and bean sprouts. Trim and discard skin of ginger. Halve lime and set 1 half aside for curry; cut remainder into wedges for serving. Pat chicken dry with paper towel, halve lengthwise, then cut crosswise into ¼-inch pieces. Season all over with ¼ teaspoon salt.

  3. Simmer Curry

    Simmer Curry

    Place coconut milk in a medium pot over medium-high heat. Whisk in peanut butter, curry paste, fish sauce, sugar, gochujang (it's a bit spicy, so skip or use half for less heat), and juice of ½ lime to fully combine. Add whole knob ginger to pot. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until liquid is slightly reduced, about 5 minutes.

  4. Cook Chicken

    Cook Chicken

    While curry simmers, heat 1 tablespoon canola oil in a large pan over medium heat. When oil is shimmering, add chicken in a single layer and cook, stirring halfway through, until no longer pink, about 6 minutes total. Remove pan from heat and, using a slotted spoon, transfer chicken to pot with curry, still over medium heat. Stir spinach into curry to wilt, about 1 minute. Remove pot from heat and cover until ready to serve.

  5. Knead Sticky Rice

    Knead Sticky Rice

    Transfer cooked rice to a clean, dry surface. Using a spoon, spread into an even layer. Flatten and knead rice, folding it over itself repeatedly, until grains become sticky. Divide sticky rice and roll into 2 balls, then transfer to serving bowls.

  6. Plate Peanut Chicken Curry

    Plate Peanut Chicken Curry

    Remove and discard ginger from curry, then taste and add more salt as desired. Spoon peanut chicken curry over sticky rice, and garnish with bean sprouts. Serve with lime wedges for squeezing over, and dig in!

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