Chef Eve

22 RECIPES

Combines her love for food, history, and science with adventure and creativity

Thai Coconut Curry With Chicken Thighs & Vegetables & Sticky Rice

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.

Turn mealtime into a joyful experience
CUISINES: Thai
LEVEL: EASY
TIME: 1 hr 50 min
SERVING: 4 People
INGREDIENTS:
  • 【For The Rice】
  • 2 cups Glutinous Rice or “Sweet” Rice
  • 2 cups Water
  • 【Seasoning The Chicken】
  • 4 fillets Chicken Breasts, Sliced Into ¾” Pieces
  • 1 tsp Salt
  • 【Cook The Chicken】
  • 4 tbsp Olive Oil
  • ½ Cup Water
  • ½ medium Red Onion, Diced
  • 6 stalks Green Onion White Base
  • 1 tsp Salt
  • 1 lb Potatoes
  • cups 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
  • ½ cup Chopped Cilantro
  • ½ tbsp Lemon, Juiced
  • ¼ tsp Salt
LET'S START
Step 1
Step 1
Step 1
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.)
Step 2
Step 2
Step 2
When ready to cook, drain, and rinse the rice until the water runs clear.
Step 3
Step 3
Step 3
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.
Step 4
Step 4
Step 4
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.
Step 5
Step 5
Step 5
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.
Step 6
Step 6
Step 6
Heat a pan with oil over medium-high heat.
Step 8
Step 8
Step 8
Season chicken with salt and pepper.
Step 9
Step 9
Step 9
Brown meat in a hot pan. When browned (chicken will not yet be cooked through), remove from pan. Deglaze pan with water if needed.
Step 10
Step 10
Step 10
Add Celery , Red Onion and cook until translucent. Remove from pan.
Step 11
Step 11
Step 11
Lower the heat and add Potatoes, Cremini mushroom. Cook until browned.
Step 12
Step 12
Step 12
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.
Step 13
Step 13
Step 13
Return chicken to pan. Add coconut milk, green beans, and salt. Heat to a simmer.
Step 14
Step 14
Step 14
Cover and keep at a low simmer, cooking until the internal temperature of chicken is 165°F for about 5-10 minutes more.
Step 15
Step 15
Step 15
Add cilantro, the green part of the scallions, and white wine. Season with a large pinch of salt.
Step 16
Step 16
Step 16
Remove lemongrass and ginger pieces, and ladle into bowls to serve.
Step 17
Step 17
Step 17
Enjoy!