Thai style sticky coconut chicken rice

 

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Thai style sticky coconut chicken rice – recipe below – here’s another one pot chicken rice for you guys. This one is off the scale good. The rice is flavoured with Thai seasonings and coconut milk, which makes it go really sticky, in such a good way. It needs to rest before serving so the rice firms up – see method below – enjoy and let me know what you want to see next time x JGS

Curry Paste – Mae Ploy
Shirt – Orlebar Brown
Bowls – Marks and Sparks

Serves 2

• 280g jasmine rice
• 1 tbsp red curry paste
• 1 tbsp fish sauce
• The juice of a lime, plus extra to serve
• 300ml just boiled water
• 180ml coconut milk
• 4 chicken thigh fillets
• 4 spring onions, finely chopped
• 10g roasted peanuts, roughly chopped
• A few coriander leaves
• Dark soy and chilli oil to serve

1. Give the rice a really good wash, drain well and chuck it into a saucepan.
2. Whisk together the red curry paste, fish sauce, lime juice, boiling water and coconut milk. Pour over the rice and pop in the chicken. Bring to the boil, cover and cook on low for around 25-30 minutes or until the chicken is cooked through and the rice tender. You will get a lovely bit of crispy rice on the bottom.
3. Remove the chicken from the rice, cover and set to once side. Fork though the rice and the cover the pan. Let it stand for 5-10 minutes (whatever you can spare) to fluff up and fork again. Check the seasoning and add more fish sauce to taste.
4. Slice up the chicken and serve it with bowls of rice. Have loads of spring onions, smashed peanuts, coriander, lime wedges, dark soy sauce and chilli oil to serve.