If you want to know more about Plated in general, click on over to my Plated Unboxing and Pricing post to get the run down.
Next up on the menu was the Thai Peanut Chicken Curry with Sticky Rice. Again, we’re trying to incorporate new recipes and ingredients into our weekly rotation and this one just looked too good not to try.
If you want to make this recipe at home, here is what you’ll need:
- 3/4 cup sticky rice
- 2 boneless skinless chicken breasts
- 3 cups baby spinach
- 1/4 cup bean sprouts
- 1 tbsp ginger, sliced
- 1 lime
- 1 can of lite coconut milk
- 2 1/2 tbsp peanut butter
- 1 tbsp curry paste
- 1 tbsp fish sauce
- 1 tsp raw sugar
- 1 tsp gochujang
- 1 3/4 cups water
- Salt and pepper
So this is what the dish looked like on their website. Pretty delicious looking, right? Our goal was to try and recreate this visual masterpiece as best we could.
On their website, they also list out all of the ingredients they send as well as things you will need on your end to cook the dish. Usually, the “what you’ll need” section is comprised of things you should already have in your kitchen, even if you’re a starving college student. For example, this dish only requires salt and water which are things that 99.9% of people already have in their pantry.
For those who are calorie conscious, they even calculate those out for you.
Now onto the prep and cooking!
The instruction card walks you through step by step so it’s really hard to mess anything up.
And because everything is perfectly portioned out, you don’t need to count or measure anything.
Step 1: Cook the sticky rice. Add water, rice and a pinch of salt to a saucepan with lid and bring to a boil. Once boiling, reduce heat to a simmer and cook for 10-12 min. Remove from heat and set aside, still covered for 10 min. Uncover, fluff the rice with a fork and set aside.
Step 2: While your rice is cooking, prep you vegetables. Slice your ginger as thinly as possible and halve your lime.
Wash and dry your chicken breasts and slice into 1/4 inch strips (or as thin as you like) and season with salt.
Step 3: Cook your chicken. Bring your coconut milk to a simmer and add in the ginger and chicken. Cook chicken until it’s no longer pink (3-5 min) and remove from the pan.
Step 4: Make the sauce. Add in your peanut butter, red curry paste, fish sauce, sugar and gochujang and stir until everything is combined.
Simmer until you have a smooth and even consistency and then add in the juice of half a lime.
Step 5: Return the chicken to the pan and let everything simmer together for one minute. Lastly, add in your baby spinach and immediately remove from the heat.
Step 6: Assemble everything together.
Transfer your rice to a clean surface and spread flat. Fold your rice over itself again and again until it develops a sticky texture.
Divide your rice into bowls and spoon over the chicken curry. Garnish with bean spouts and lime and serve!
The verdict: This was by far the best dish out of the three that we tried. The chicken was tender and the peanut curry sauce was delicious with just the right amount of heat. Plus, it only requires a handful of ingredients and is something you could easily whip up at home in no time.
Obviously, the results depends on the preparation and execution of the dish by non-professional chefs. But after all is said and done, I think we did a pretty good job following the recipe card. Some of the cooking times may be off by a few minutes but if you stick with the recipe suggestions and use a little common sense, you should be in the clear. Also, some of the ingredient measurements may have been modified so you can follow along at home (i.e. 1 packet = ~1 tbsp).
If you’re looking to try Plated, you can use this referral link to get 2 free plates on your first order!
And with that, thanks for reading and stay posted for our next plated meal!