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Categories:
chicken white coconut milk coconut water red bell pepper peas carrot onion ground ginger clove of garlic Red Curry cilantro
Viewed: 48 - Published at: 5 years agoIngredients
- 1 chicken breast
- 1 cup white or jasmine rice
- 23 ounces coconut milk (one can, plus one cup)
- 1 cup coconut water
- 1 red bell pepper
- 1/4 pound snap peas
- 1 carrot
- 1/2 a yellow onion
- 1/2 teaspoon ground ginger
- 1 clove of garlic, minced
- 2 tablespoons red curry paste
- cilantro (optional garnish)
Method
- Preheat oven to 375°. Season chicken with salt and pepper, place in a baking dish (I like foil-lined for easy clean up), and cook for 20-30 minutes, until done. Remove from oven. You can either let it cool and slice into pieces, or throw it in your stand mixer right away and, with the paddle attachment, shred it for 30 seconds (it's like magic!). You can do this step ahead of time.
- Combine rice, the one cup of coconut milk, and coconut water in a medium pot and bring to a boil. Reduce heat to low, cover, and simmer until you see the "eyes" (the little holes that appear after the liquid is gone).
- While your chicken and/or rice is cooking, chop your bell pepper, carrot, snap peas, and onion. Place a skillet over medium heat and add oil (olive and vegetable work, coconut gives that extra flavor). Place chopped onion on the pan, season with salt and pepper, and cook until softened and translucent, 3-5 minutes. Add ginger powder and garlic, stirring to combine and until fragrant, about 30 seconds.
- Add bell pepper, carrot, and snap peas, cooking until slightly tender, about 3 minutes. Next stir in the red curry paste. Cook, stirring occasionally for two minutes. Add coconut milk and stir to combine. Increase heat to high and bring to a boil. Once boiling, reduce heat to low, cover and simmer for 5 minutes. Stir in chicken to warm it back up. Remove from heat.
- Scoop rice into a bowl, top with curry, and garnish with cilantro if you like.
