Thai-Peanut Chicken Curry with Sticky Rice

Thai-Peanut Chicken Curry with Sticky Rice

This mouthwatering meal is inspired by a menu item Chef Elana enjoyed at one of her favorite Thai restaurants in New York. Unanimously winning the seal of approval from the test kitchen, this coconut curry gets its depth from tender poached chicken with creamy coconut milk, peanut butter, curry paste, lime, and brown sugar. All this goodness is perfect for sopping up with mounds of sticky rice—a short-grain variety that becomes sticky when it’s cooked.

  • Stovetop Only
  • < 600 Calories
  • Spicy
Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Ingredients & Equipment

What we send

  • sticky rice
    sticky rice
  • Spinach Baby Organic
    Spinach Baby Organic
  • bean sprouts
    bean sprouts
  • ginger
  • lime
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • lite coconut milk
    lite coconut milk
  • peanut butter
    peanut butter
  • red curry paste
    red curry paste
  • fish sauce
    fish sauce
  • raw sugar
    raw sugar
  • gochujang

What You'll Need

  • water
  • kosher salt
  • 6" small pot with lid
  • 10" medium high-sided pan