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Recipe: Thai Chicken Coconut Curry Rice
Recipe: Thai Chicken Coconut Curry Rice
Ingredients
- 3 Cups Village Harvest Jasmine or Organic Jasmine Rice, precooked and cooled
- 1/4 Cup Canned Unsweetened Coconut Milk
- 1 Teaspoon Sesame Oil
- 1 Cup Peanut or Vegetable Oil
- 8oz. Boned Chicken, cut into 1/2-inch cubes
- 1/4 Teaspoon Salt
- 1/2 Cup Red Onion, cut into 1-inch cubes
- 1 Tablespoon Julienned Fresh Hot Chili or Sweet Pepper
- 2 Heaping Tablespoons Fresh Curry Paste (yellow or red)
- 2 Tablespoons Chicken Stock
- 1/4 Cup Fresh or Frozen Peas
- 1 1/2 Tablespoons Freshly Squeezed Lime Juice, mixed with 2 Teaspoons Sugar
- 1 1/2 Tablespoons Fish Sauce
- 1 Heaping Tablespoon Julienned Thai Basil Leaves
- 1/4 Cup Coarsely Chopped Fresh Roasted Peanuts
Instructions
- With your hands, break up the rice into grains and set aside. Put the coconut milk in a saucepan and, over medium heat, reduce to about 1/2 cup. Set aside. Heat oil in a pan over medium-high heat. When hot but not smoking, add the chicken, season with salt and cook, stirring, until the meat just begins to turn color. Remove to drain; reserve the oil.
- Heat a clean wok or skillet to hot and add 2 tablespoons of the reserved oil. Add the onion and pepper, and cook until the onion is translucent. Push the vegetables slightly to the side and add the curry paste to the pan. Cook briefly, stirring, and add the rice; cook, stirring and separating the grains, until the rice and curry paste are well mixed.
- Add the chicken stock, 1/2 teaspoon salt, and the reduced coconut milk. Stir until hot, then stir in the peas and the chicken. When piping hot, add the lime juice-sugar mixture and the fish sauce. Stir in the basil leaves and peanuts, and serve.
- Serves 2 as a complete meal, 3 – 4 as part of a larger meal
Quick notes
Source: Big Bowl *Noodles and Rice* Fresh Asian cooking from the Renowned Restaurant Authors: Bruce Cost with Chef Matt McMillin Published by: HarperCollnsPublishers, www.harpercollins.com * This recipe was modified slightly by Otis McAllister, Inc. in order to incorporate our brand.
Number of servings (yield): 4