Thai cuisine

Easy

Thai Coconut Curry With Chicken Thighs & Vegetables & Sticky Rice

Name: Thai Coconut Curry With Chicken Thighs & Vegetables & Sticky Rice
Prep time: 50 min
Cook time: 1 hr
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: For The Rice; 2 cup Glutinous Rice or “Sweet” Rice; 2 cup Water; Seasoning The Chicken; 4 fillets Chicken Breasts, Sliced Into ¾” Pieces; 1 tsp. Salt; Cook The Chicken; 4 tbsp. Olive Oil; 1/2 cup Water; 1/2 medium Red Onion, Diced; 6 stalks Green Onion White Base; 1 tsp. Salt; 1 lb. Potatoes; 1½ cup Cremini Mushrooms, Cleaned and Cut Into Quarters; 1 stalk Lemongrass; 4 slices Ginger, Sliced; 1 small Thai Chili; 1 small Lime Zest; 2 tbsp. Red Curry Paste; 1 can Coconut Milk; 1 pint Green Beans; 6 stalks Green Onion Tops; 1/2 cup Chopped Cilantro; 1/2 tbsp. Lemon, Juiced; 1/4 tsp. Salt

Chef Eve Bergazyn

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Thai Coconut Curry With Chicken Thighs & Vegetables & Sticky Rice

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A warm comforting curry is great for any meal. This recipe will show you how to make a Thai-styled curry that is creamy and rich in flavor. With the lightness of coconut milk and the spicy tanginess of the curry, this dish is best paired with deliciously chewy sticky rice.

Recipe

PRE TIME: 50 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 50 min

4 SERVING

Ingredients:

For The Rice
2 cup Glutinous Rice or “Sweet” Rice
2 cup Water
Seasoning The Chicken
4 fillets Chicken Breasts, Sliced Into ¾” Pieces
1 tsp. Salt
Cook The Chicken
4 tbsp. Olive Oil
1/2 cup Water
1/2 medium Red Onion, Diced
6 stalks Green Onion White Base
1 tsp. Salt
1 lb. Potatoes
1½ cup Cremini Mushrooms, Cleaned and Cut Into Quarters
1 stalk Lemongrass
4 slices Ginger, Sliced
1 small Thai Chili
1 small Lime Zest
2 tbsp. Red Curry Paste
1 can Coconut Milk
1 pint Green Beans
6 stalks Green Onion Tops
1/2 cup Chopped Cilantro
1/2 tbsp. Lemon, Juiced
1/4 tsp. Salt

Directions:

Step 1

Soak rice in water so that the water covers an inch over the rice for at least 6 hours, and up to 24 hours. (Soaking overnight should do the trick, or soak it in the morning until dinner.)

Step 2

When ready to cook, drain, and rinse the rice until the water runs clear.

Step 3

Put it in a steamer basket (or you can make your own steamer with a metal colander in a Dutch oven or stockpot), and fill the bottom of the pot with water. Make sure the water doesn’t touch the bottom of the rice. Cover the basket.

Step 4

Steam for 30-45 minutes, making sure to keep replenishing the water in the bottom of the pot if needed. Keep a kettle with water to boil nearby, or you’ll have to reheat the water every time you add it in. Flip it halfway through cooking if you are making more than two cups of rice.

Step 5

When rice is done, it will be sticky and fully cooked. Cover with a damp cloth until ready to serve. Rice dries out easily if uncovered.

Step 6

Heat a pan with oil over medium-high heat.

Step 8

Season chicken with salt and pepper.

Step 9

Brown meat in a hot pan. When browned (chicken will not yet be cooked through), remove from pan. Deglaze pan with water if needed.

Step 10

Add Celery , Red Onion and cook until translucent. Remove from pan.

Step 11

Lower the heat and add Potatoes, Cremini mushroom. Cook until browned.

Step 12

Add lemongrass, lime zest, ginger, chili, and Curry paste, stirring to coat veggies. Cook until vegetables start to look vibrant and smell fragrant. Season with a large pinch of salt.

Step 13