Easy Chicken Curry with Vegetables with Coconut Scented White Rice

Ingredients

For the Curry Chicken

2 tablespoons vegetable oil
3 tablespoons red Thai curry paste
1 yellow onion, sliced with the grain
2 chicken breasts, cut into cubes
Salt and freshly ground black pepper
1 1/2 cups broccoli florets
1 1/2 cups chopped carrots
1 teaspoon dried basil
3 cloves garlic, minced
Zest of 1/2 lime
1 1/4 cups coconut milk
1/4 cup chicken stock
One 14-ounce can diced tomatoes
Lime wedges, for squeezing

For the scented Rice

Ingredients

1 1/2 cups long-grain white rice, rinsed
1/2 cup coconut milk
1/2 cup chicken or vegetable stock
1 tablespoon vegetable oil
Zest of 1/2 lime
1/4 bunch fresh cilantro, chopped very fine

For the Rice

Directions

Place the rice, coconut milk, stock, oil and 2 cups water in the rice cooker. Cook according to the machine instructions. Stir in the zest and cilantro.

Alternate Instruction
(Without a rice cooker)

Cook the rice in a pot as usually done. Replace water with 1 to 1 ratio of chicken stock and coconut milk.
When ready fluff with fork and stir in cilantro and lime zest.

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For the Chicken

Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes.


Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides.


Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes.

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Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

Serve over a bed of rice.

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