Thai Peanut Chicken Curry with Sticky Rice
  • Prep time: 35 minutes
  • Calories: 608
Sticky rice, also called glutinous rice, is popular in South-East Asia; especially Laos and Burma. Its stickiness comes from higher starch levels compared to other strains of rice. Cooking tip: knead the cooked rice to release the steam, folding it over itself until it forms a sticky ball.
  • 34 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, 114 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!