Thai Coconut Curry With Chicken Thighs & Vegetables & Sticky Rice | chicken | chinese food | dinner

Ingredients

• For The Rice
• 2 cups Glutinous Rice or “Sweet” Rice
• 2 cups Water
• Seasoning The Chicken
• 4 fillets Chicken Breasts, Sliced Into ¾” Pieces
• 1 tsp. Salt
• Cook The Chicken
• 4 tbsp. Olive Oil
• 1/2 cup Water
• 1/2 medium Red Onion, Diced
• 6 stalks Green Onion White Base
• 1 lb. Potatoes
• 1½ cup Cremini Mushrooms, Cleaned and Cut Into Quarters
• 1 stalk Lemongrass
• 4 slices Ginger, Sliced
• 1 small Thai Chili
• 1 small Lime Zest
• 2 tbsp. Red Curry Paste
• 1 can Coconut Milk
• 1 pint Green Beans
• 6 stalks Green Onion Tops
• 1/2 cup Chopped Cilantro
• 1/2 tbsp. Lemon, Juiced
• 1/4 tsp. Salt