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Thai Chicken Coconut Curry Rice




Source of Recipe


Internet


List of Ingredients




2 c uncooked jasmine rice
1 1/2 c unsweetened coconut milk
1 lb boneless, skinless chicken breast, cut into 1/2 inch cubes
1 1/2 tblsp cornstarch
1/2 tsp salt
2 tsp sesame oil
1 c canola oil
1 c red onion, cut into 1 inch cubes
1/2 large red bell pepper, julienned
4 tblsp green curry paste
4 tblsp low-salt chicken broth
salt to taste
1/2 c frozen peas
3 tblsp fresh lime juice mixed with 4 tsp sugar, mix until sugar dissolves
3 tblsp fish sauce
2 heaping tablespoons Thai basil, julienned
1/2 c chopped roasted peanuts


Recipe



Cook jasmine rice according to package directions; fluff with fork and set aside.

In a medium saucepan, simmer the coconut milk till reduced, so that about 1 cup remains. Remove from heat and set aside.

In a large mixing bowl, toss the chicken with the cornstarch, salt and sesame oil; set aside.

In a large, heavy skillet, heat the canola oil over medium-high heat till hot. Add the chicken and cook, stirring, until the meat is cooked through.

Turn off heat and remove chicken with slotted spoon onto a clean plate. Drain the oil from the pan, reserving 2 tablespoons in the pan.

Return the pan to burner and turn heat to medium. Scrape
pan with spatula to loosen any pieces stuck to bottom. Add the onion and bell pepper and cook till onion is translucent.

Push the vegetables to one side of the pan and add the curry paste. Cook briefly, stirring , and add the cooked rice.

Stir entire mixture to seperate grains of rice and to coat the rice and vegetables in curry paste.
Add the chicken stock, salt to taste (about 1/2 to 1 tsp?) and the reduced coconut milk. Stir until hot, then stir in the peas and chicken.

Heat through and add the lime juice-sugar mixture and the fish sauce. Stir in basil leaves and peanuts, serve.

Serves 4 to 6

Note: You can omit the fish sauce and use regular basil.