THAI RED CURRY AND JASMINE RICE
Spice up a winter meal with this low-fat Thai curried chicken dish. It's infused with red curry and gets its appeal from nutritious chicken breasts and sweet potatoes.
Provided by Chef mariajane
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into 2-inch pieces.
- Add oil to a large pan and heat. Add chicken and sear over fairly with heat until lightly browned.
- Add red curry paste and cook for 3-5 minutes, stirring with a wooden spatula.
- Pour coconut milk into pan and mix to combine, scraping bottom of pan to remove any sediment.
- Add chicken stock and sweet potato. Bring to a boil, reduce heat and simmer for 25-30 minutes or until sweet potato is completely tender but still holding its shape and sauce had reduced slightly. Taste and adjust seasoning; add salt if needed.
- Cook rice according to package directions in unsalted water.
- Ladle curry over rice in warmed wide-rimmed bowls. Garnish with fresh minced cilantro and sliced onions.
ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES
Baking rice is a fail-safe way to a fluffy bowl of grains - and a quick route to a fragrant, hearty dinner. Red curry paste, coconut milk and peanut butter spice the chicken, rice and vegetables in this hands-off, one-pot recipe. Chunky peanut butter adds nuttiness, crunch and creaminess all at once. Feel free to swap out the carrots and broccoli for vegetables with similar cooking times, like sweet potato or snap peas. Drizzle your red curry rice with lime-spiked coconut milk for brightness just before digging in.
Provided by Ali Slagle
Categories dinner, weekday, grains and rice, poultry, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
- Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
- Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.
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- Take washed and skinned Chicken Pieces, and season them with Salt and freshly cracked black pepper.
- In a non-stick wok, heat some Vegetable oil. Throw in the minced garlic. As the garlic begins to sizzle and gets fragrant, pour the Thai Red Curry Paste. Saute over medium-low heat for 1 minute. Now, pour in the Chicken Broth. Cook over medium-high heat, stirring constantly until everything combines and it begins to boil slowly.Now, throw in the seasoned Chicken pieces, toss well until the chicken gets coated with the Thai Red Curry Paste. Now, add the Kafir Lime Leaves and the Coconut milk. Stir well to combine everything. Cover cook over medium-low heat for about 20-30 minutes or until the chicken is thoroughly cooked through.
- Wash and rinse the Jasmine rice in a fine sieve mesh strainer or a colander. Drain the water. Throw it in a non-stick wok. Add the water. Cover cook for 15-20 minutes or until the rice is cooked through. After 15 minutes, fluff the rice with a fork and check to see if it's done. When you press a grain of rice between your fingers it will smash.
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