Coconut Curry Chicken over Jasmine Rice Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Rice:
1 c of Jasmine rice
2 c water
1 tsp each, salt and oil
Coconut Curry Chicken:
1/2 lb of boneless chicken breasts or tenders, sliced thin
14 oz can of light coconut milk
1 tsp of chicken bullion paste (or 1 cube)
1/2 c water
4 oz of sliced white or crimean mushrooms
1/2 tbsp fish sauce
1/2 tbsp sugar
1 tsp of prepared lemongrass
1 tbsp prepared Thai red curry paste (Thai Kitchen brand)
2 green onions, sliced thin end to end (for topping)
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Directions: |
Directions:Boil 2 c of water in a 1 1/2 quart sauce pan, with salt and oil. Rinse rice several times and add to boiling water, stir occasionally until water boils again. Reduce heat to a low simmer, cover and cook for 20 minutes (without lifting lid). Shake the coconut milk in the can well before heating in 3 quart saucepan. Add the fish sauce, lemongrass, red curry paste and sugar; mix bullion with 1/2 cup water, add; stir occasionally while heating at medium until boiling, then reduce to a high simmer. Add the mushrooms, stir occasionally; after 5 minutes add the chicken; cook for 5 more minutes, stirring occasionally. Serve over rice in a bowl; top with green onions. |
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Number Of
Servings: |
Number Of
Servings:3 servings |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: This recipe easily doubles for 6 servings. Use the red curry paste to taste as it can be very spicy (good). Add frozen edamame beans (not in the pod) or broccoli crowns 5 minutes after the chicken; heat for 5 minutes. Substitute tofu for chicken: slice extra firm tofu into 1/2 inch square sticks; brown in olive oil with garlic in a medium high skillet. Add tofu after adding the mushrooms. If you like this, order Tom Kah Gai, coconut curry chicken, at the Typhoon restaurant in Seattle, and you will try and find a comparable recipe for yourself.
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