For a richer flavor, use full-fat coconut milk. If you don't have zafrani garam masala, you can substitute with regular garam masala or a blend of cardamom, cinnamon, and cloves. Adjust the amount of chile-garlic sauce to your preferred level of spiciness. The curry can be made a day ahead and reheated for even deeper flavor. Serve with a side of naan bread or roti for dipping into the flavorful sauce.
Coconut Curry over Sticky Rice
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PREP TIME20 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 50 mins
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SERVING8 People
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VIEWS6
Embark on a culinary journey with this delightful fusion of Asian flavors! This Coconut Curry over Sticky Rice marries the aromatic spices of Japanese curry with the creamy richness of Thai coconut curry. A symphony of savory, sweet, and spicy notes creates a comforting and unforgettable dish. Adjust the Sriracha to your preference for a milder or more fiery experience.
Ingridients
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Nutrition
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Carbohydrate67 g
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Cholesterol65 mg
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Fiber6 g
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Protein23 g
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Saturated Fat24 g
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Sodium1377 mg
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Sugar10 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large pan or Dutch oven, melt butter over medium-low heat. Add finely chopped onion and sauté until softened, translucent, and slightly caramelized (approximately 10 minutes).
02
StepIncorporate minced apple, grated garlic, curry powder, tomato paste, flour, garam masala, and ground ginger. Stir continuously, allowing the spices to bloom and the flour to cook (2-3 minutes).
03
StepPour in 2 cups of coconut milk, add roughly chopped carrots and potato, and bring the mixture to a boil.
04
StepIntroduce 4 cups of chicken broth, light brown sugar, mushroom-flavored dark soy sauce, and chile-garlic sauce (Sriracha). Return to a boil.
05
StepGently toss in the roughly chopped cooked chicken thighs. Cover the pan, reduce heat to a simmer, and cook for 30 minutes.
06
StepRemove the lid and check the thickness of the sauce. If it appears too thin, leave the lid off and allow it to simmer until it reaches your desired consistency (approximately 15 minutes). Season with salt to taste.
07
StepWhile the curry simmers, prepare the sticky rice. Place uncooked short-grain white rice in a bowl or pot and fill with water, ensuring it covers the rice by a few inches.
08
StepWith a flat hand and separated fingers, gently shake the rice from side to side, moving up and down to release excess starch. Pour out the water and repeat this process until the water runs clear (approximately 5 times). Drain the rice in a fine-mesh strainer.
09
StepIn a pot, combine the drained rice, remaining coconut milk, remaining chicken broth, and 1/2 teaspoon salt. Stir well to combine.
10
StepBring the mixture to a boil, then cover the pot, reduce heat to a light simmer, and allow the rice to cook until it is fluffy and all the liquid has been absorbed (approximately 20 minutes).
11
StepRemove the pot from heat, cover the lid with a towel to trap steam, and let the rice rest for 20 minutes. This ensures perfectly sticky and tender rice.
12
StepServe the luscious Coconut Curry generously over the fragrant Sticky Rice. Garnish with fresh cilantro or chopped green onions for an extra touch of freshness (optional).
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Briana Hegmann
Jul 1, 2025Absolutely delicious! The combination of flavors is incredible.
Willard Watsica
Jun 30, 2025The directions were clear and concise, even for a beginner like me.
Chadd Kozey
Jun 28, 2025I added a little bit of ginger and it made the dish even better.
Domenica Franecki
Jun 28, 2025The perfect balance of sweet, spicy, and savory. A real crowd-pleaser!
Sallie Conroy
Jun 27, 2025I will definitely be making this again!
Abby Murray
Jun 27, 2025The recipe was easy to follow and the results were amazing.
Aron Kassulke
Jun 27, 2025I made this for my family and they loved it. The sticky rice was perfect.
Athena Bosco
Jun 27, 2025This is my new go-to recipe for coconut curry.