Thai Green Curry with Sticky Rice

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Thai Green Curry with Sticky Rice

Yield: 6

Author: Jennifer Cartier

Prep time: 10 MinCook time: 33 MinTotal time: 43 Min

A creamy, fragrant green curry paired with perfectly cooked sticky rice is the ultimate Thai comfort food. The richness of the coconut milk, the heat of the green curry paste, and the sweetness of the basil make this dish unforgettable.

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Ingredients

For Green Curry

• 2 tablespoons vegetable oil
• 2-3 tablespoons green curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken or tofu, cut into bite-sized pieces
• 1/2 cup bamboo shoots (optional)
• 1/2 cup eggplant, diced
• 1-2 tablespoons fish sauce
• 1 tablespoon sugar
• Fresh Thai basil leaves for garnish

For Sticky Rice

• 2 cups sticky rice (glutinous rice)
• 1 cup coconut milk
• 1/4 cup sugar
• 1/4 teaspoon salt

Instructions

For Green Curry

1. Heat the oil in a pan over medium heat. Add the green curry paste and stir-fry for about 1 minute to release its fragrance.
2. Add the coconut milk and bring to a simmer. Stir in the chicken (or tofu), bamboo shoots, and eggplant. Let the curry simmer for about 10 minutes until the vegetables are tender and the chicken is cooked through.
3. Add the fish sauce and sugar, adjusting seasoning to taste.
4. Garnish with fresh basil leaves before serving.

For Sticky Rice

1. Rinse the sticky rice under cold water until the water runs clear.
2. Steam the rice in a bamboo or metal steamer for about 20-25 minutes until it’s soft and translucent.
3. While the rice is steaming, heat the coconut milk, sugar, and salt in a saucepan until the sugar dissolves.
4. Once the rice is done, transfer it to a large bowl and pour the coconut mixture over the rice. Stir to combine.
5. Serve the curry alongside the sticky rice.

Recommended Products

Metal Steamer

Bamboo Steamer

Nutrition Facts

Calories

568

Fat

31 g

Sat. Fat

23 g

Carbs

67 g

Fiber

4 g

Net carbs

63 g

Sugar

14 g

Protein

9 g

Sodium

477 mg

Cholesterol

7 mg

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