Past Recipes
Peanut Chicken Curry

Peanut Chicken Curry over Sticky Rice

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Recipe Details


This repeat favorite 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 dish gets its depth from tender chicken poached in creamy coconut milk, peanut butter, curry paste, lime, and a little sugar. All this goodness is perfect for sopping up with mounds of sticky rice—a short-grain variety that becomes sticky when cooked.


  • Spicy
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

Ingredients & Equipment

What we send

  • sticky rice
    3/4 cup
    sticky rice
  • baby spinach
    3 ounces
    baby spinach
  • mung bean sprouts
    2 ounces
    mung bean sprouts
  • ginger
    1/4 ounce
  • lime
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • lite coconut milk
    lite coconut milk
  • peanut butter
    2 1/2 tablespoons
    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

What You’ll Need

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


  • Soy
  • Peanuts
  • 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 to keep warm until ready to knead.

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, rinse spinach and bean sprouts. Trim and discard skin of ginger. Halve lime. 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 ginger to pot. Bring to a boil over high heat, 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 from heat and using a slotted spoon, transfer chicken to pot with curry 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 sticky. Roll into a ball.

  6. Plate Curry

    Plate Curry

    Remove and discard ginger from curry, then taste and add more salt as desired. Divide sticky rice between bowls, spoon over peanut chicken curry, and garnish with bean sprouts. Cut any remaining lime into wedges and serve with curry for squeezing over. Dig in!

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