Sticky Rice with Thai Coconut Curry

Prep Time: 4 hrs

Cooking Time: 30 mins

Total Time: 4 hrs 30 mins

Place a colander inside a large pot with a lid (a Dutch oven). It is fine if the lid sits slightly ajar or there is a small gap above the colander).
Add water so that it reaches just below the bottom of the colander.
Drain the soaked rice into the colander and put the colander inside the pot/Dutch oven.
Place over medium heat to bring to a simmer.
Cover the pot/Dutch oven and reduce heat so that the water stays at a low simmer. Steam rice, covered, for 10 minutes.
Now, with a large spatula, flip the rice as if it’s a pancake. (This helps in cooking the rice evenly)
Put the lid back on after flipping and continue steaming for another 10 to 20 minutes. Check it for doneness every few minutes towards the end of the cooking time. (You’re aiming for the rice grains to be separate and firm, but stick together when pressed between your fingers.)
Take the rice off the heat, but leave the lid on until ready to serve. Serve rice warm, within 15 minutes, with hot Thai curry. (Delaying it more would make the gluten form even more and make the rice a mushy ball)

Add 1 cup water to the bowl of the instant pot/rice cooker.
Using a colander that will fit inside the bowl of the pot/cooker. Drain the soaked rice into the colander.
Place the colander with the rice into the bowl of the instant pot. The water should not touch the rice (Add a rack so that the rice sits above the water, if needed)
Close and lock the lid.
Set the pressure cook/manual setting on high for 12 minutes.
Allow the pressure to release naturally for 12 minutes and then release it manually.
Unlock the lid but leave it on, slightly ajar, until ready to serve. Serve rice warm, within 15 minutes, with hot Thai curry. (Delaying it more would make the gluten form even more and make the rice a mushy ball)

1 can (13.5oz) coconut milk
Protein of choice (such as cubed cottage cheese/tofu, black beans, chickpeas, or meat of your choice)
1 onion (chopped)
2 carrots (chopped into cubes)
2 peppers (sliced)
1 cup vegetables of choice/availability (chopped green beans, chopped broccoli, snow peas, or diced sweet potato)
1 tbsp brown sugar (you may use any other sweetener of your choice to balance the spice of the curry)
2-4 garlic cloves (minced)
1 tsp fresh ginger (minced. Use 1/4 tsp if using ginger powder)
1/4 tsp ground turmeric
1/2 tsp salt
2 tbsp olive oil
2 tbsp green or red curry paste
2 tbsp basil leaves (chopped)
½ cup pineapple (chopped)
4 tbsp peanut butter or cashew paste (if you are allergic to nuts, add an equal amount of thick coconut cream for the similar rich texture)

Take a large pot or skillet on a medium heat. Add olive oil to warm it up. Now, add minced garlic, ginger, and ground turmeric. Cook them until fragrant (for around 2 minutes).
Now add onions and sauté until translucent. Also, add carrots, peppers, and the cup of chopped vegetables of your choice to cook them for around 5 minutes. Keep stirring often. If the mixture seems dry or sticks to the bottom, add 2-3 tbsp of water each time. The goal is to cook the veggies until almost done (around 95% or so). They should be al-dente.
Add the curry paste and peanut butter (or cashew paste/coconut cream) and cook until it starts leaving the sides of the pan (for around 3-4 minutes). Keep stirring occasionally to prevent the mixture from sticking to the bottom of the vessel.
Now, empty the can of coconut milk into the skillet and cook until the coconut sauce has come together and thickened and the carrots are tender. Add water or milk of choice to thin down sauce if it seems too thick to accompany the rice.

Take a large slow cooker or instant pot on a medium heat. Add olive oil to warm it up. Now, add minced garlic, ginger, and ground turmeric. Cook them until fragrant (for around 2 minutes).
Now add onions and sauté until translucent.
Now add the rest of the ingredients in a slow cooker or crockpot and cook on low for 6 hours or until vegetables are soft. Your thai curry in slow cooker is ready to be served with the sticky rice.