Thai Peanut Chicken Curry with Sticky Rice
- Prep time: 35 minutes
- Calories: 608
- 0.75 Cups of Sticky Rice
- 3 Chicken Thighs (skinless)
- 1 75 Gram Pack of Baby Spinach
- 3 Tablespoons of Peanuts (chopped)
- 1 Ginger
- 1 400 Gram Pack of Coconut Milk
- 0.33 Cups of YPI Thai Peanut Curry
- 120 Grams of Snow Peas
Cook Sticky Rice:In a medium pot over high heat, bring rice, 1¼ 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:While rice cooks, wash the fresh produce. Peel ginger and thinly slice. Pat dry chicken with paper towel. Halve lengthwise, then slice into thin, bite-sized strips. De-string snow peas and cut in half on a slight angle. (Note: We had a suggestion from a customer to add in some more greens on this recipe, so we listened. That's why you don't see any snow peas in the pic 😉 )
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, keeping chicken submerged, until no longer pink and cooked through, about 3-5 minutes.
Make Peanut Curry:Add YPI Peanut Curry (to taste - it is quite hot) to pan with coconut milk and stir to combine. Simmer until flavours are melded and curry is smooth, about 5 minutes.
Add Veg: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 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!