Thai Red Chicken Curry with Varoma Sticky Rice

Prep Time: 20 minutes | Cook Time: 30 minutes

I first tried making Thai Red Chicken Curry for breakfast during a trip to Chiang Mai where savory breakfasts are common. Adapting it with Varoma sticky rice made it a unique and surprisingly comforting way to start the day back home. It's become a special weekend treat!

Why Make Thai Red Chicken Curry with Varoma Sticky Rice?

Tired of the same old breakfast routine? This Thai Red Chicken Curry offers a vibrant explosion of flavor to kickstart your morning. Using the Varoma streamlines the process, cooking perfect sticky rice while the curry simmers below. It's a surprisingly balanced, satisfying, and gluten-free way to bring exciting Thai flavors to your breakfast table.

Key Benefits

• Flavorful Start: Wake up your taste buds with authentic Thai red curry spices.
• Varoma Efficiency: Cook sticky rice perfectly steamed while the curry simmers simultaneously.
• Unique Breakfast: Break away from typical breakfast fare with a savory, exotic dish.
• Gluten-Free: Naturally gluten-free ingredients make it suitable for dietary needs.
• Satisfying & Filling: Protein-rich chicken and comforting sticky rice keep you full until lunch.

Welcome to a unique breakfast adventure featuring our vibrant Thai Red Chicken Curry with Varoma Sticky Rice. If you're looking to spice up your mornings, this recipe delivers authentic Thai flavors with tender chicken and creamy coconut curry sauce. Making Thai Red Chicken Curry with Varoma Sticky Rice is easier than you think, especially with the Varoma steaming the sticky rice to perfection while the curry simmers. Get ready to impress yourself with this unforgettable Thai Red Chicken Curry with Varoma Sticky Rice breakfast experience.

Ingredients

• Thai glutinous rice (sweet rice): 1.5 cups (Must be glutinous rice)
• Water: None (For soaking and steaming)
• Vegetable oil: 1 tbsp
• Thai red curry paste: 2 tbsp (Adjust to your spice preference)
• Boneless, skinless chicken thighs or breast: 1 lb (Cut into bite-sized pieces)
• Full-fat coconut milk: 1 can (13.5 oz)
• Chicken broth or water: 0.5 cup
• Fish sauce: 1 tbsp
• Palm sugar or brown sugar: 1 tsp (Adjust to taste)
• Sliced bamboo shoots: 1 can (8 oz) (Drained)
• Red bell pepper: 1 (Sliced)
• Fresh Thai basil leaves: 0.5 cup (Or regular basil)
• Lime wedges: None (For serving)

Instructions

Step 1

<strong>Prepare Sticky Rice:</strong> Rinse the glutinous rice several times until the water runs mostly clear. Soak the rice in ample cool water for at least 4 hours, or preferably overnight. Drain the rice well.

Step 2

<strong>Set Up Varoma:</strong> Line the Varoma tray with wet, wrung-out parchment paper, poking some holes for steam circulation. Spread the drained sticky rice evenly on the parchment paper. Set aside.

Step 3

<strong>Start Curry Base:</strong> Heat oil in a large skillet or wok over medium heat. Add the red curry paste and stir-fry for 1-2 minutes until fragrant (bloom the paste).

Step 4

<strong>Cook Chicken:</strong> Add the chicken pieces and stir-fry until lightly browned and coated in the paste.

Step 5

<strong>Simmer Curry:</strong> Pour in the coconut milk and chicken broth/water. Bring to a simmer, stirring gently. Add fish sauce and sugar. Reduce heat to low.

Step 6

<strong>Add Vegetables:</strong> Stir in the drained bamboo shoots and sliced red bell pepper.

Step 7

<strong>Steam Rice & Finish Curry:</strong> Place the Varoma containing the sticky rice on top of the simmering curry pan (ensure the pan lid creates a seal or use a Thermomix if applicable, otherwise steam rice separately while curry simmers). Let the curry simmer gently and the rice steam for 20-25 minutes, or until the rice is tender and translucent and the chicken is cooked through. If steaming separately, follow standard sticky rice steaming instructions.

Step 8

<strong>Final Touches:</strong> Remove the Varoma. Stir the fresh Thai basil leaves into the curry. Taste and adjust seasoning if necessary (more fish sauce for saltiness, sugar for sweetness, or lime juice for tang).

Step 9

<strong>Serve:</strong> Fluff the sticky rice gently. Serve the Thai Red Chicken Curry hot, spooned alongside or over the Varoma sticky rice. Garnish with extra basil and serve with lime wedges.

Temperature & Timing Guide

Curry Simmering

Maintain a gentle simmer (not a rolling boil) for the curry to allow flavors to meld and prevent the coconut milk from separating or burning.

• Look for small, consistent bubbles rising to the surface.
• Adjust stove heat between low and medium-low as needed.

Varoma Steaming

Ensure steady, consistent steam production for evenly cooked, tender sticky rice.

• Make sure the Varoma lid fits snugly to trap steam.
• Check curry liquid level if simmering for a long time; add hot water/broth if needed.

Variation Ideas

Vegetarian/Vegan

Swap chicken for 1 block of pressed firm tofu (cubed) or 1 can of chickpeas (rinsed). Use vegan fish sauce or soy sauce instead of traditional fish sauce.

Different Protein

Easily substitute chicken with peeled prawns (add near the end of cooking), thinly sliced beef strips, or even firm white fish fillets.

Extra Veggies

Boost the vegetable content by adding broccoli florets, green beans, snow peas, or sliced mushrooms along with the bell pepper.

Spice Level Control

Reduce the red curry paste for less heat, or increase it and add sliced fresh Thai chilies (bird's eye) for a fiery kick.

Alternative Rice

If you don't have glutinous rice or a Varoma/steamer, serve the curry with freshly cooked jasmine rice or brown rice.

Tips for Perfect Results

• Don't Skip Soaking Rice: Soaking glutinous rice for at least 4 hours is non-negotiable for achieving the classic sticky, chewy texture.
• Bloom the Curry Paste: Briefly frying the curry paste in oil before adding liquids helps release its complex aromas and deepens the flavor.
• Use Full-Fat Coconut Milk: For the richest, creamiest curry sauce characteristic of Thai cuisine, opt for full-fat coconut milk.
• Balance the Flavors: Thai cooking is about balancing sweet, sour, salty, and spicy. Taste the curry before serving and adjust with sugar, lime juice, and fish sauce until it tastes right to you.
• Fresh Basil at the End: Add delicate Thai basil leaves just before serving to maintain their vibrant color and fresh, anise-like flavor.

Leftovers & Reheating

Store leftover curry and sticky rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the curry gently on the stovetop over low heat or in the microwave until warmed through. To reheat the sticky rice, steam it again for 5-10 minutes until soft, or microwave covered with a damp paper towel in 30-second intervals until heated.

Serving Suggestions

• Crispy Fried Egg: A popular Thai addition! Top your bowl of curry and rice with a crispy, runny-yolked fried egg.
• Fresh Herbs Garnish: Generously sprinkle fresh cilantro leaves and extra Thai basil over the finished dish for freshness.
• Essential Lime Wedges: Always serve with lime wedges on the side; a squeeze of fresh lime juice brightens all the flavors.
• Side of Chili Flakes/Oil: Offer red pepper flakes or Thai chili oil (Nam Prik Pao) for those who desire extra spiciness.

Nutrition Information

Nutritional information is an estimate only, calculated using standard databases. Actual values may vary based on specific ingredients used and portion sizes.

• Calories:
• Protein: 30
• Fat: 28
• Saturated Fat: 18
• Carbohydrates: 45
• Fiber: 4
• Sodium: 950

Frequently Asked Questions

Q: Can I make this curry spicier?

A: Absolutely! Add more red curry paste when initially frying it, or stir in some sliced fresh Thai chilies along with the vegetables for significant heat.

Q: What if I don't have a Varoma or steamer?

A: You can cook the sticky rice using a traditional stovetop steamer basket lined with cheesecloth, or even the absorption method (though results differ). Cook it separately while the curry simmers in a pot.

Q: Is glutinous rice the same as jasmine or basmati rice?

A: No, it's very different. Glutinous rice, also known as Thai sweet rice, has unique starch properties that make it sticky when steamed. Regular rice varieties won't produce the correct texture.

Q: Can I use light coconut milk?

A: You can substitute light coconut milk, but the curry sauce will be thinner and significantly less rich and creamy. Full-fat coconut milk is highly recommended for authentic results.

Q: Why is this recommended for breakfast?

A: While unusual in many Western countries, savory and even spicy dishes like curries or noodle soups are very common breakfast foods in Thailand and other parts of Asia. This recipe offers a unique, flavorful, and energizing way to start your day.

Q: Can I prepare components ahead of time?

A: Yes. You can chop the chicken and vegetables and store them refrigerated. You can also make the entire curry ahead – flavors often deepen overnight. However, sticky rice is best cooked fresh just before serving for optimal texture.

Ready to Spice Up Your Morning?

Don't be intimidated by making curry for breakfast! This Thai Red Chicken Curry with Varoma Sticky Rice is a rewarding culinary adventure that brings excitement and incredible flavor to your table. Give it a try and discover your new favorite savory morning meal – it's easier than you think!

Useful Resources

• Guide to Thai Curry Pastes – Learn about different types of Thai curry pastes and their uses from ImportFood.
• How to Make Perfect Sticky Rice – Hot Thai Kitchen provides a detailed guide on mastering the art of cooking perfect sticky rice.
• All About Fish Sauce – Serious Eats delves into the importance and nuances of fish sauce in Southeast Asian cooking.
• Thermomix Varoma Steaming Basics – Official Thermomix tips on getting the most out of your Varoma steaming.