A warm comforting curry is great for any meal. This recipe will show you how to make a Thai-styled curry that is creamy and rich in flavor. With the lightness of coconut milk and the spicy tanginess of the curry, this dish is best paired with deliciously chewy sticky rice.
Thai Coconut Curry With Chicken Thighs & Vegetables & Sticky Rice
PRE TIME: 50 min
COOKING TIME: 1 hr
TOTAL TIME: 1 hr 50 min
- For The Rice
- 2 cup Glutinous Rice or “Sweet” Rice
- 2 cup Water
- Seasoning The Chicken
- 4 fillets Chicken Breasts, Sliced Into ¾” Pieces
- 1 tsp. Salt
- Cook The Chicken
- 4 tbsp. Olive Oil
- 1/2 cup Water
- 1/2 medium Red Onion, Diced
- 6 stalks Green Onion White Base
- 1 tsp. Salt
- 1 lb. Potatoes
- 1½ cup Cremini Mushrooms, Cleaned and Cut Into Quarters
- 1 stalk Lemongrass
- 4 slices Ginger, Sliced
- 1 small Thai Chili
- 1 small Lime Zest
- 2 tbsp. Red Curry Paste
- 1 can Coconut Milk
- 1 pint Green Beans
- 6 stalks Green Onion Tops
- 1/2 cup Chopped Cilantro
- 1/2 tbsp. Lemon, Juiced
- 1/4 tsp. Salt
Soak rice in water so that the water covers an inch over the rice for at least 6 hours, and up to 24 hours. (Soaking overnight should do the trick, or soak it in the morning until dinner.)
When ready to cook, drain, and rinse the rice until the water runs clear.
Put it in a steamer basket (or you can make your own steamer with a metal colander in a Dutch oven or stockpot), and fill the bottom of the pot with water. Make sure the water doesn’t touch the bottom of the rice. Cover the basket.
Steam for 30-45 minutes, making sure to keep replenishing the water in the bottom of the pot if needed. Keep a kettle with water to boil nearby, or you’ll have to reheat the water every time you add it in. Flip it halfway through cooking if you are making more than two cups of rice.
When rice is done, it will be sticky and fully cooked. Cover with a damp cloth until ready to serve. Rice dries out easily if uncovered.
Heat a pan with oil over medium-high heat.
Season chicken with salt and pepper.
Brown meat in a hot pan. When browned (chicken will not yet be cooked through), remove from pan. Deglaze pan with water if needed.
Add Celery , Red Onion and cook until translucent. Remove from pan.
Lower the heat and add Potatoes, Cremini mushroom. Cook until browned.
Add lemongrass, lime zest, ginger, chili, and Curry paste, stirring to coat veggies. Cook until vegetables start to look vibrant and smell fragrant. Season with a large pinch of salt.
Return chicken to pan. Add coconut milk, green beans, and salt. Heat to a simmer.
Cover and keep at a low simmer, cooking until the internal temperature of chicken is 165°F for about 5-10 minutes more.
Add cilantro, the green part of the scallions, and white wine. Season with a large pinch of salt.
Remove lemongrass and ginger pieces, and ladle into bowls to serve.
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