Wednesday, August 18, 2010

Chicken in Red Curry with Sticky Rice

For any of my Canadian friends, I'm sure you're familiar with Loblaws Supermarkets. If you've never done one of their Loblaws Upstairs cooking classes at the bigger stores, you really need to! They're awesome! A few months ago I did a Thai cooking class with my future mother-in-law led by chef Florence Kwok and we had a blast. Every single one of the recipes Florence taught us was awesome, but here's one I've made a few times since because of it's simplicity and deliciousness!

Chicken in Red Curry
1-1/2 lbs boneless & skinless chicken thigh fillets 
1 can cut baby corn
1 red bell pepper, cut into thin strips
2 cans thick coconut milk (don't shake up!)
2-3 tbsp red curry paste (A Taste of Thai brand in the packet, not the jar, it has more flavour)
1 bunch fresh basil leaves
  • Cut chicken into large pieces
  • Cook curry paste in heated pan with 1 cup of coconut milk, stirring, until it thickens and oil starts to seperate (if you don't shake up the can, you won't have oil since it will be left at the bottom of the can, so just cook to thicken)
  • Add chicken to pan ; cook, stirring, for a few minutes. Add another cup of coconut milk and turn heat down to simmer. Continue to cook for 15-20 minutes until chicken is tender.
  • Add baby corns, peppers and more coconut milk (if necessary). Continue cooking for a few more minutes until corns are heated through. 
  • Turn off heat and add basil leaves
  • Serve over sticky rice

** Veronica's notes  - I used cut up chicken breasts rather than thighs because I prefer it. The cooking time was the same. Florence recommends you use air chilled chicken which has less moisture. I asked Florence about substituting in low fat coconut milk to which she replied "You only live once! You're not eating this every night!" so I've lived by that mantra ;)

The Easiest Best Sticky Rice You'll Ever Make
2 cups sweet glutinous rice, rinsed 
2 cups water
  • Soak the sticky rice for 10 minutes in hot water in a non-plastic, microwave friendly bowl. Do not skip this step!!!
  • Cover the bowl with a dish (a plate works best) and cook in the microwave at full power for 3 minutes. 
  • Stir the rice around moving from top to bottom
  • Cook for another 2 minutes on full power
  • Check to see if done, and if not, continue to cook and check every minute or so until rice is cooked (should look translucent). The timing will vary based on your microwave. 
** I doubled this recipe and it took a fair bit longer, probably about 10 minutes (double the time, duh) and made about 12 servings. Seriously, it was so sticky I couldn't get it off my fingers. That's some good sticky rice!! Enjoy!


  1. I wish I was eating this right now!

  2. Me too! Dan's coming home late tonight, I think I'll take some chicken out of the freezer and make this for myself tonight.....

  3. Dayummm.. that sounds sooo good. I'm till trying to lose a couple lbs before the wedding but I've started a folder of recipes to make after the wedding. LOL Isn't that sad. This is def. going in the folder. LOL

    Q though - I'm guessing you can't use curry powder? Where'd you buy the paste? Is it a specialty market thing?

  4. Dancy, I decided to make this tonight so I'll take some photos for you :) The paste you can buy in jars and in the packets. If your grocery store has an ethnic food aisle, it would likely be there. My grocery store has a whole Thai and Indian section where they stock various curries, spices, noodles, etc. I'm not sure if a red curry powder would work as well as the paste but it never hurts to try!

  5. Update - I made this with the Taste of Thai red curry paste in a jar rather than the packet and it's only 80% as tasty. The stuff in a packet has so much more punch to the flavour, I don't think I'll buy a jar again!