Thai Peanut Chicken Curry with Sticky Rice

Cook Sticky Rice:

In a medium pot over high heat, bring rice, 1¼ cups water, and a pinch of salt to a boil. Stir once, cover, REDUCE heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes.

Prepare Ingredients:

While rice cooks, wash the fresh produce. Peel ginger and thinly slice. Pat dry chicken with paper towel. Halve lengthwise, then slice into thin, bite-sized strips. De-string snow peas and cut in half on a slight angle.

Cook Chicken:

In a medium high-sided pan (or pot) over medium heat, bring coconut milk to a simmer. Season chicken with salt. When coconut milk is simmering, add chicken and ginger and cook, keeping chicken submerged, until no longer pink and cooked through, about 3-5 minutes.

Make Peanut Curry:

Add YPI Peanut Curry (to taste - it is quite hot) to pan with coconut milk and stir to combine. Simmer until flavours are melded and curry is smooth, about 5 minutes.

Add Veg:

Add snow peas and simmer for 2 minutes. Taste and add salt as needed. Stir in the spinach and immediately remove pan from heat.