Coconut Chicken Curry with Thai Black Rice
Thai black rice (also called Thai black sticky rice) is slightly sweet and traditionally steamed and used in desserts. Nevertheless, it makes a very tasty savory base for a savory curry, and its distinctive color makes the dish really striking.
• Use shrimp instead of chicken. Add the shrimp when the edamame are close to tender.
• Substitute ½ cup chopped cilantro for the basil.
Total Timeunder 1 hour
One Pot MealYes
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturecrunchy, herby, light, savory, umami
- 2 cups Thai black sticky rice, rinsed
- ¼ teaspoon salt
- 1 can (14 ounces) unsweetened coconut milk
- ½ tablespoon Thai red or green curry paste, plus more to taste
- 1¼ teaspoons Thai fish sauce
- 1/8 teaspoon granulated garlic
- 2 scallions, thinly sliced (keep white and green parts separate)
- 1 small red bell pepper, seeded and thinly sliced
- 1 1/3 cups frozen shelled edamame
- 1¼ pounds boneless chicken breasts or thighs, cut into 1-inch chunks
- 20 to 25 large basil leaves
- Japanese soy sauce (tamari or shoyu), to taste (optional)
Make the rice: In a heavy 2-quart Dutch oven, bring 3½ cups of water to a rapid boil. Add the rice and salt and return to a boil. Cover, reduce the heat, and simmer until the rice is tender, 25 to 30 minutes. Drain off any unabsorbed water. Return the rice to the pot and let steam, covered, until ready to use.
When the rice is just about done, prepare the curry: Combine the coconut milk, curry paste, fish sauce, and garlic in a heavy 3-quart Dutch oven. Add the scallion whites, bell pepper, and edamame. Bring to a gentle boil and cook for 2 minutes.
Stir in the chicken. Cover and simmer until the chicken and edamame are cooked, 3 to 5 minutes. Turn off the heat. Tear the basil leaves and stir them in. Season with soy sauce, if needed.
To serve, spoon the black rice into the center of large, shallow bowls. Ladle the curry around the rice. Garnish with the scallion greens.
2009 Lorna Sass