Thai Peanut Chicken Curry with Sticky Rice
- Prep time: 35 minutes
- Calories: 608
- 3⁄4 Cup of Sticky Rice
- 3 of Chicken Thighs (skinless)
- 3 Tbsp of Peanuts (chopped)
- 1 of Ginger
- 40 g of YPI Thai Curry Base
- 120 g of Snow Peas
- 45 g of Peanut Butter
Cook Sticky Rice:In a medium pot over high heat, bring rice, 11⁄4 cups water, and a pinch of salt to a boil. Stir once, cover, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes.
Prepare Ingredients:Peel ginger and thinly slice. Pat dry chicken with paper towel. Halve lengthwise, then slice into thin, bite-sized strips. Trim ends and de-string snow peas. Cut in half on a slight angle.
Cook Chicken:In a medium 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, about 3-5 minutes. Once chicken is cooked, remove using a slotted spoon and set aside, reserving coconut milk in pan.
Make Peanut Curry:Add peanut butter and YPI 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 Veg:Add chicken back to pan. Add snow peas and simmer for 2 minutes. Taste and add salt as needed. Stir in the spinach and immediately remove pan from heat.
You Plate It:Transfer cooked sticky rice to a clean dry surface. Using a wooden spoon, knead, flattening rice in an even layer, then folding it over itself. Repeat until rice is sticky, then roll into a ball. Divide rice, chicken curry evenly between bowls. Garnish with chopped peanuts Enjoy!