By Sasha Gordanier
Rinse the basmati rice under cold water until the water runs clear. Add 1.5 cups of rice and 3 cups of water to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
While the rice is cooking, thinly slice the onion, mince the garlic, and finely chop the ginger. Cut the chicken into bite-sized pieces and season with salt and pepper. Prepare the mixed vegetables by dicing the eggplant, slicing the bell pepper, and cutting carrots into thin rounds. Snap the peas in half if they are large.
Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of vegetable oil. Sauté the onion, garlic, and ginger until the onion is translucent and fragrant, about 3-4 minutes.
Add the red curry paste (or curry powder) to the onion mixture and cook for 1 minute, stirring constantly, until the paste is well incorporated.
Pour in the coconut milk and stir to combine. Bring the mixture to a simmer, then add the mixed vegetables. Cook for 5-7 minutes until the vegetables are tender.
Return the cooked chicken to the pan and stir into the curry. Simmer for an additional 5 minutes until the chicken is fully cooked and flavors are melded together.
Taste the curry and season with additional salt and pepper, if necessary.
Finely chop the cilantro and cut the lime into wedges. Serve the coconut chicken curry over the basmati rice, garnished with cilantro and a wedge of lime on the side.
How did this recipe turn out? Let others know!
to rate this recipe
This Main Course Asian Curry recipe is ready in 45 minutes and features Boneless chicken thighs or breasts, Coconut milk (light or regular), Red curry paste or curry powder and other delicious ingredients. Contains 530 calories total.
Rinse the basmati rice under cold water until the water runs clear. Add 1.5 cups of rice and 3 cups of water to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
While the rice is cooking, thinly slice the onion, mince the garlic, and finely chop the ginger. Cut the chicken into bite-sized pieces and season with salt and pepper. Prepare the mixed vegetables by dicing the eggplant, slicing the bell pepper, and cutting carrots into thin rounds. Snap the peas in half if they are large.
Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of vegetable oil. Sauté the onion, garlic, and ginger until the onion is translucent and fragrant, about 3-4 minutes.
Add the red curry paste (or curry powder) to the onion mixture and cook for 1 minute, stirring constantly, until the paste is well incorporated.
Pour in the coconut milk and stir to combine. Bring the mixture to a simmer, then add the mixed vegetables. Cook for 5-7 minutes until the vegetables are tender.
Return the cooked chicken to the pan and stir into the curry. Simmer for an additional 5 minutes until the chicken is fully cooked and flavors are melded together.
Taste the curry and season with additional salt and pepper, if necessary.
Finely chop the cilantro and cut the lime into wedges. Serve the coconut chicken curry over the basmati rice, garnished with cilantro and a wedge of lime on the side.
Calories per Serving: 530
Your Rating:
