Coconut curry with coconut sticky rice

This recipe makes 6 servings, and can be halved easily. You can add peas, green beans, and or mushrooms for more vegetables, the animal products can be subbed to make this vegetarian and vegan friendly, and the chicken and stock can be swapped for beef as well.

For Curry:

---

2 tablespoons salted butter

1 pound leftover chicken thigh, roughly chopped

1 large white or yellow onion, finely chopped

2 large cloves garlic, grated

1 tablespoon fresh ginger, minced or 1/2 teaspoon ground

1 apple, without skin and core, minced

1 1/2 tablespoons all purpose flour

2 large carrots, without skin, roughly chopped

1 large russet potato, without skin, roughly chopped

1 1/2 teaspoons zafrani garam masala

4 tablespoons yellow curry powder

2 tablespoons tomato paste

2 cups light coconut milk

4 cups chicken broth

2 tablespoons mushroom flavored dark soy sauce

3 tablepoons light brown sugar

2 tablespoons sriracha for extra spicy

Over medium-low heat sauté onions until soft, translucent, and slightly caramelized, about 10 minutes.

Add apple, garlic, ginger, curry powder, garam masala, tomato paste, and flour. Stir around while allowing the spices to bloom and flour to cook, about 2-3 minutes.

Add potatoes, carrots, coconut milk, and bring it to a boil. Then add sugar, soy sauce, broth, and return it to a boil.

Toss in the cubed chicken and cover. Reduce the heat to a simmering boil for 30 minutes.

Remove the lid and check the thickness, it should be tightening up. If it appears thin, leave the lid off and allow to simmer another 15 until reduced to your liking.

Check for salt, though it shouldn’t need more than a pinch.

For Coconut Sticky Rice:

---

2 cups short grain or sushi grade rice

1 3/4 cups light coconut milk

3/4 cups chicken broth

1/2 teaspoon salt

Place rice into a bowl or pot and fill with water to a few inches above the rice, with your hand flat and fingers separated shake your hand from side to side while moving it up and down to get the rice working. Pour out the water and repeat the process until the water runs clear, about 5 times. Then drain the rice in a fine mesh strainer.

Combine all of the ingredients into your pot and stir. Bring the mixture to a boil and cover, reduce to a light simmering boil and allow to cook for 20 minutes. Remove from heat and cover the lid with a towel to rest for another 20 minutes.

submitted by /u/CosmicGlitterCake
[link] [comments]