Peanut Chicken Curry over Sticky Rice
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Ingredients & Equipment
What we send
- 3/4 cupsticky rice
- 3 ouncesbaby spinach
- 2 ouncesmung bean sprouts
- 1/4 ounceginger
- 2boneless skinless chicken breasts
- 1lite coconut milk
- 2 1/2 tablespoonspeanut butter
- 1/2 tablespoonred curry paste
- 1 tablespoonfish sauce
- 1 packetraw sugar
- 1 teaspoongochujang
What You’ll Need
- canola oil
- 6" small pot with lid
- 8" medium pot with lid
- 12" large pan
- Crustacean Shellfish
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.
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.
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.
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.
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.
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!