Thai Peanut Chicken Curry with Sticky Rice

In a large pot over high heat, bring rice, 2¹⁄₂ cups water and a pinch of salt to the boil. Reduce heat to low, cook for 12 minutes. Remove from heat and stand, covered, for 10 minutes. Before serving transfer sticky rice to a clean dry surface and using a wooden spoon, knead, flattening rice in an even layer, then folding it over itself. Repeat until rice is sticky.

Cut the chicken into bite sized pieces. Trim kai lan and chop into 5cm pieces. Cut carrot into thin slices on an angle. Peel and mince ginger.

In a large high-sided pan or pot over medium heat, bring coconut milk to a simmer. Season chicken with salt. When coconut milk is simmering, add chicken and ginger and cook for about 3-5 minutes. Once chicken is cooked, remove using a slotted spoon and set aside, reserving coconut milk in pan.

Add peanut butter and Thai Curry Base to pan with coconut milk and ¹⁄₃ can of water (using the coconut can). Stir to combine. Simmer until flavours are melded and curry is smooth, about 5 minutes.

Add chicken back to pan. Add carrot and kai lan and simmer for 2 minutes. Taste and add salt as needed.

Divide rice and peanut curry evenly between bowls. Garnish with chopped peanuts and Enjoy!

In a large pot over high heat, bring rice, 2¹⁄₂ cups water and a pinch of salt to the boil. Reduce heat to low, cook for 12 minutes. Remove from heat and stand, covered, for 10 minutes. Before serving transfer sticky rice to a clean dry surface and using a wooden spoon, knead, flattening rice in an even layer, then folding it over itself. Repeat until rice is sticky.

Cut the chicken into bite sized pieces. Trim kai lan and chop into 5cm pieces. Cut carrot into thin slices on an angle. Peel and mince ginger.

In a large high-sided pan or pot over medium heat, bring coconut milk to a simmer. Season chicken with salt. When coconut milk is simmering, add chicken and ginger and cook for about 3-5 minutes. Once chicken is cooked, remove using a slotted spoon and set aside, reserving coconut milk in pan.

Add peanut butter and Thai Curry Base to pan with coconut milk and stir to combine. Simmer until flavours are melded and curry is smooth, about 5 minutes.

Add chicken back to pan. Add carrot and kai lan and simmer for 2 minutes. Taste and add salt as needed.

Divide rice and peanut curry evenly between bowls. Garnish with chopped peanuts and Enjoy!

In a medium pot over high heat, bring rice, 1¹⁄₄ cups water and a pinch of salt to the boil. Reduce heat to low, cook for 12 minutes. Remove from heat and stand, covered, for 10 minutes. Before serving transfer sticky rice to a clean dry surface and using a wooden spoon, knead, flattening rice in an even layer, then folding it over itself. Repeat until rice is sticky.

Cut the chicken into bite sized pieces. Trim kai lan and chop into 5cm pieces. Cut carrot into thin slices on an angle. Peel and mince ginger.

In a medium-sized high-sided saucepan or pot over medium heat, bring coconut milk to a simmer. Season chicken with salt. When coconut milk is simmering, add chicken and ginger and cook for about 3-5 minutes. Once chicken is cooked, remove using a slotted spoon and set aside, reserving coconut milk in pan.

Add peanut butter and Thai Curry Base to pan with coconut milk and stir to combine. Simmer until flavours are melded and curry is smooth, about 5 minutes.

Add chicken back to pan. Add carrot and kai lan and simmer for 2 minutes. Taste and add salt as needed.

Divide rice and peanut curry evenly between bowls. Garnish with chopped peanuts and Enjoy!

In a medium pot over high heat, bring rice, 1¹⁄₄ cups water and a pinch of salt to the boil. Reduce heat to low, cook for 12 minutes. Remove from heat and stand, covered, for 10 minutes. Before serving transfer sticky rice to a clean dry surface and using a wooden spoon, knead, flattening rice in an even layer, then folding it over itself. Repeat until rice is sticky.

Cut the chicken into bite sized pieces. Trim kai lan and chop into 5cm pieces. Cut carrot into thin slices on an angle. Peel and mince ginger.

In a medium-sized high-sided saucepan or pot over medium heat, bring coconut milk to a simmer. Season chicken with salt. When coconut milk is simmering, add chicken and ginger and cook for about 3-5 minutes. Once chicken is cooked, remove using a slotted spoon and set aside, reserving coconut milk in pan.

Add peanut butter and Thai Curry Base to pan with coconut milk and stir to combine. Simmer until flavours are melded and curry is smooth, about 5 minutes.

Add chicken back to pan. Add carrot and kai lan and simmer for 2 minutes. Taste and add salt as needed.

Divide rice and peanut curry evenly between bowls. Garnish with chopped peanuts and Enjoy!

In a medium pot over high heat, bring rice, 1¹⁄₄ cups water and a pinch of salt to the boil. Reduce heat to low, cook for 12 minutes. Remove from heat and stand, covered, for 10 minutes. Before serving transfer sticky rice to a clean dry surface and using a wooden spoon, knead, flattening rice in an even layer, then folding it over itself. Repeat until rice is sticky.

Cut the chicken into bite sized pieces. Trim kai lan and chop into 5cm pieces. Cut carrot into thin slices on an angle. Peel and mince ginger.

In a medium-sized high-sided saucepan or pot over medium heat, bring coconut milk to a simmer. Season chicken with salt. When coconut milk is simmering, add chicken and ginger and cook for about 3-5 minutes. Once chicken is cooked, remove using a slotted spoon and set aside, reserving coconut milk in pan.

Add peanut butter and Thai Curry Base to pan with coconut milk and stir to combine. Simmer until flavours are melded and curry is smooth, about 5 minutes.

Add chicken back to pan. Add carrot and kai lan and simmer for 2 minutes. Taste and add salt as needed.

Divide rice and peanut curry evenly between bowls. Garnish with chopped peanuts and Enjoy!

In a medium pot over high heat, bring rice, 1¹⁄₄ cups water and a pinch of salt to the boil. Reduce heat to low, cook for 12 minutes. Remove from heat and stand, covered, for 10 minutes. Before serving transfer sticky rice to a clean dry surface and using a wooden spoon, knead, flattening rice in an even layer, then folding it over itself. Repeat until rice is sticky.

Cut the chicken into bite sized pieces. Trim kai lan and chop into 5cm pieces. Cut carrot into thin slices on an angle. Peel and mince ginger.

In a medium-sized high-sided saucepan or pot over medium heat, bring coconut milk to a simmer. Season chicken with salt. When coconut milk is simmering, add chicken and ginger and cook for about 3-5 minutes. Once chicken is cooked, remove using a slotted spoon and set aside, reserving coconut milk in pan.

Add peanut butter and Thai Curry Base to pan with coconut milk and stir to combine. Simmer until flavours are melded and curry is smooth, about 5 minutes.

Add chicken back to pan. Add carrot and kai lan and simmer for 2 minutes. Taste and add salt as needed.

Divide rice and peanut curry evenly between bowls. Garnish with chopped peanuts and Enjoy!