Thai Chicken Curry In Coconut Milk with Rice

2 ratings

prep time:: 10 min
total time:: 30 min

Makes 4 servings.

SIMPLY BY ADDING a little more curry paste, you can make this saucy chicken dish as hot and spicy as you wish. Its ingredients bear some explanation. Thai curry paste keeps for months in the refrigerator; Indian curry can be substituted. Fish sauce adds a great salty flavour that mellows upon cooking; though the smell of it raw isn’t appealing. If you can’t find it, substitute soy sauce. Canned light coconut milk is available in some supermarkets. If unavailable, use only 1/2 cup (125ml) regular coconut milk (which is thicker and about 75 per cent higher in fat than the light) mixed with an equal amount of water

ingredients

1 1/4 (300 ml) cups Basmati rice
1 1/4 lb (625 g) Boneless skinless chicken breasts
1 tbsp (15 ml) Vegetable oil
4 tsp (20 ml) Thai red curry paste
1 Onion, coarsely chopped
1 tbsp (15 ml) Grated lemon rind
1 Sweet red pepper, cut in strips
1 cup (250 ml) Light coconut milk
2 tbsp (25 ml) Fish sauce
1 tbsp (15 ml) Lemon juice
1/3 cup (75 ml) Chopped fresh coriander

directions

1
IN PAN,bring 2-2/3 cups (650 ml) salted water to a boil; add rice. Reduce heat to low; cover and simmer for 20 minutes or until tender and no liquid remains (or follow cooking instructions on package).
2
MEANWHILE, cut chicken into 1/4 (5 mm) thick strips. In a large nonstick skillet, heat oil over high heat; stir-fry curry paste for 30 seconds. Add chicken; stir-fry for 3 minutes. Add onion; stir-fry for 1 minute.
3
ADD LEMON RIND and red pepper; stir-fry for 1 minute or until onion is softened. Stir in coconut milk, fish sauce and lemon juice; bring to boil. Cook for about 2 minutes until liquid is reduced slightly. Stir in coriander. Serve over rice.

notes

Per serving: about 470 cal, 40 g pro, 9 g total fat (4g sat. fat), 55 g carb, 82 mg chol, 1515 mg sodium. % RDI: 5% calcium, 16% iron, 12% vit A, 90% vit C, 8% folate.

Source: Franca Fuoco