Thai Green Chicken Curry with Coconut Rice
Indulge in the flavors of Asia with this delectable coconut-infused meal.
With the subtle sweetness of coconut and traditional Asian ingredients and flavours, this mouthwatering, spring-inspired meal is sure to be a hit with the family. Served with coconut brown rice, it’s a simple and healthy weeknight meal.
Brown Rice, Long Grain
1 cup (250 mL) U.S. long grain brown rice
1 cup (250 mL) coconut milk (can be low fat), divided
2 cups (500 mL) gluten-free vegetable or chicken broth, divided
1 lb (454 g) boneless, skinless chicken, cut into thin strips
1 tsp (5 mL) each, baking soda and corn starch
1 tbsp (15 mL) low sodium, gluten-free soy sauce
2 tbsp (30 mL) vegetable oil
1 cup (250 mL) snap peas, trimmed
1 cup (250 mL) sliced red pepper
1 cup (250 mL) red onion, sliced
1 cup (250 mL) button mushrooms, halved
2 tbsp (30 mL) Thai green curry paste
1 cup (250 mL) torn fresh basil leaves
2 tsp (10 mL) fresh lime juice
In saucepan, combine rice with ½ cup (125 mL) coconut milk and 1 ½ cups (375 mL) broth.
Bring to boil over medium-high heat and reduce heat to low, cover and simmer until liquid has been absorbed, about 45 minutes.
Remove from heat.
Meanwhile, in bowl, combine chicken with baking soda, cornstarch and soy sauce, mixing well to coat chicken.
Let sit while preparing vegetables.
In large heavy skillet, heat oil over medium heat.
Cook chicken just until browned on the outside, about 5 minutes.
Transfer to clean bowl (will not be cooked through, will finish cooking in sauce).
Add snap peas, red pepper and onions; sprinkle with salt and pepper, stirring frequently until onion begins to soften, about 5 minutes.
Stir in curry paste; cook, until paste begins to darken, about 3 minutes.
Add remaining coconut milk, scraping any brown bits from the bottom of the pan.
Add remaining chicken broth and reserved chicken and bring to a simmer.
Cook until vegetables are tender crisp and sauce is slightly thickened, stirring occasionally, about 5 minutes.
Remove from heat and stir in basil and lime juice.
Serve over brown coconut rice.
Recipes by riceinfo.com