Thai Red Curry Chicken with Turmeric Sticky Rice

Bring the flavors of Thailand to your table with this easy Thai Red Curry Chicken and Turmeric Sticky Rice. Chicken is marinated in Watcharee's Red Curry Sauce, then cooked in the air fryer, grilled, or pan-seared until tender and caramelized. Served with fragrant golden turmeric sticky rice, this colorful meal is packed with authentic Thai flavor and perfect for both weeknight dinners and backyard grilling.

Author

Watcharee Limanon

Prep Time

30 minutes

Cook Time

15 minutes

Servings

3-4

Category

Thai Recipes

Cuisine

Thai

Ingredients

• 1/3 jar Watcharee's Red Curry Sauce
• 1 lb (450 g) boneless, skinless chicken thighs
• 1 tbsp fish sauce
• 1 tbsp red chili powder (adjust to taste)
• Oil for misting (or 1-2 tbsp oil if pan-searing)
• Fresh basil leaves or salad vegetables such as cucumber, lettuce, cabbage, carrots, and tomatoes, for serving

Directions

1. In a large bowl, combine the chicken, Watcharee's Red Curry Sauce, fish sauce, and red chili powder.
2. Toss until the chicken is evenly coated with the marinade.
3. Cover and refrigerate for at least 30 minutes or overnight.
4. Cook using your preferred method below and serve with fresh basil leaves and/or fresh salad vegetables.
5. Preheat the air fryer to 400°F (200°C).
6. Lightly mist the chicken with oil and arrange in a single layer in the air fryer basket.
7. Cook for 10–12 minutes, shaking the basket halfway through cooking, until the chicken is cooked through and lightly caramelized.
8. Preheat the grill to medium-high heat.
9. Thread the chicken onto skewers or place directly on a lightly oiled grill grate.
10. Grill for 10–12 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
11. Heat 2 tbsp oil in a large skillet over medium-high heat.
12. Add the chicken and cook for 8–10 minutes, stirring occasionally.
13. Cook until the chicken is browned and reaches an internal temperature of 165°F (74°C).
14. Serve with Turmeric Sticky Rice and garnish with additional fresh basil.
15. 3 cups Thai sticky rice (glutinous rice)
16. 1 tbsp ground turmeric
17. Cheesecloth
18. Water, for soaking and steaming
19. Place the sticky rice and turmeric in a large bowl. Add enough water to cover the rice and soak for at least 3 hours or overnight.
20. Drain the rice.
21. Fill the bottom section of a sticky rice steamer with water.
22. Lay a piece of cheesecloth over the steaming basket.
23. Spread the rice evenly over the cheesecloth.
24. Cover with the steamer lid. Bring the water to a boil, reduce to medium heat, and steam for 10–15 minutes.
25. Carefully flip the rice over and continue steaming for another 5-10 minutes, or until the rice is tender and cooked through.
26. Remove from heat and transfer the sticky rice to a bamboo basket or covered container to keep warm until ready to serve.
27. Place the sticky rice and turmeric in a microwave-safe glass container. Add enough water to cover the rice and soak for at least 3 hours or overnight.
28. Drain the rice and return it to the container.
29. Add water just above the level of the rice.
30. Cover with a microwave-safe glass lid and cook on high for 4 minutes.
31. Remove the lid, flip the rice with a spatula, and add a little more water if needed.
32. Cover again and microwave for an additional 4 minutes.
33. Check the texture. The rice should be soft and tender but not mushy. If needed, cook in 1-minute increments until done.