Coconut Curry over Sticky Rice Recipe

If you're on the lookout for a delicious and comforting meal that's also packed with flavor, look no further than this recipe for Coconut Curry over Sticky Rice. This dish has all the elements of a satisfying and aromatic meal - tender and succulent chicken simmered in a rich and creamy coconut curry sauce served over a bed of fragrant sticky rice. It's a meal that will transport your taste buds to the tropics, with its harmonious blend of spices and textures. Whether you're a fan of Thai cui...

Coconut curry is a beloved dish in many parts of the world, and for good reason. The velvety smoothness of coconut milk, infused with the warmth of exotic spices like cumin, coriander, and turmeric, brings a richness and depth of flavor to the dish that is truly irresistible. The curry also gets its signature kick from the addition of red curry paste, which adds a vibrant color and an authentic Thai flavor profile.

One of the best parts of this recipe is that it's incredibly versatile. You can use whatever protein you prefer - from chicken, to shrimp, to tofu, or even a medley of vegetables for a vegetarian option. The sauce is also incredibly accommodating, so you can adjust the level of heat and the balance of flavors to suit your personal preferences.

Another highlight of this recipe is the sticky rice. Also known as glutinous rice, this short-grained rice has a delightful chewy texture and a slightly sweet flavor that pairs perfectly with the spicy and savory curry. The contrast between the creamy curry and the tender, sticky rice is a match made in culinary heaven.

So, if you're ready to embark on a culinary adventure and treat yourself to a meal that's both comforting and exotic, gather your ingredients and get ready to cook up a pot of Coconut Curry over Sticky Rice. Prepare to be transported to a world of bold flavors, tantalizing aromas, and unforgettable dining experiences. This dish is sure to become a staple in your recipe collection and a fast favorite for when you're craving a taste of the tropics. Let's get cooking!

Ingredients

2 tablespoons butter
1 pound roughly chopped cooked chicken thighs
1 large onion, finely chopped
1 apple - peeled, cored, and minced
2 large cloves garlic, grated
4 tablespoons yellow curry powder
2 tablespoons tomato paste
1 ½ tablespoons all-purpose flour
1 ½ teaspoons zafrani garam masala
½ teaspoon ground ginger
3 ¾ cups light unsweetened coconut milk, divided
2 large carrots, peeled and roughly chopped
1 large russet potato, peeled and roughly chopped
4 ¾ cups chicken broth, divided
3 tablespoons light brown sugar
2 tablespoons mushroom-flavored dark soy sauce
2 tablespoons chile-garlic sauce (such as Sriracha®), or to taste (Optional)
salt to taste
2 cups uncooked short-grain white rice
½ teaspoon salt

Information

Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Additional Time: 20 mins
Total Time: 1 hr 50 mins
Servings: 8
Yield: 8 servings

Heat butter in a pan over medium-low heat. Saute onion until soft, translucent, and slightly caramelized, about 10 minutes. Add apple, garlic, curry powder, tomato paste, flour, garam masala, and ginger. Stir while allowing spices to bloom and flour to cook, 2 to 3 minutes. Add 2 cups coconut milk, carrots, and potato; bring to a boil. Add 4 cups broth, brown sugar, soy sauce, and Sriracha; return to a boil.

Toss chicken into the pan and cover. Reduce heat to a simmer and cook for 30 minutes. Remove the lid and check thickness; if it appears thin, leave lid off and allow to simmer until reduced to your liking, about 15 minutes. Season with salt to taste.

Meanwhile, place rice into a bowl or pot and fill with water, a few inches above the rice. Shake from side to side with a flat hand and separated fingers while moving up and down. Pour out water and repeat process until water runs clear, about 5 times. Drain in a fine-mesh strainer.

Combine drained rice, remaining coconut milk , remaining chicken broth, and 1/2 teaspoon salt in your pot and stir. Bring to a boil; cover, reduce heat to a light simmer, and allow to cook until rice is fluffy and liquid has been absorbed, about 20 minutes. Remove from heat, cover the lid with a towel, and let rest for 20 minutes. Serve with chicken mixture.

Nutrition

646 cal.

Total Fat: 33g
Saturated Fat: 24g
Cholesterol: 65mg
Sodium: 1377mg
Total Carbohydrate: 67g
Dietary Fiber: 6g
Total Sugars: 10g
Protein: 23g
Vitamin C: 16mg
Calcium: 71mg
Iron: 8mg
Potassium: 814mg

How to Make Coconut Curry over Sticky Rice - A Step-by-Step Guide

Ingredients

Information

Nutrition

646 cal.

Categories