Thai Chicken Cocounut Curry Rice

Ingredients:

3 cups cooked Village Harvest Jasmine or Organic Jasmine Rice (should be leftover)
¼ cup canned unsweetened coconut milk
8 oz. boned chicken, cut into ½-inch cubes
2 teaspoons cornstarch
¼ teaspoon salt
1 teaspoon sesame oil
1 cup peanut or vegetable oil
½ cup 1-inch cubes red onion
1 tablespoon julienned fresh red hot chili or sweet pepper
2 heaping tablespoons fresh curry paste (yellow or red)
2 tablespoons chicken stock
¼ cup frozen peas
1 ½ tablespoons freshly squeezed lime juice mixed with 2 teaspoons sugar
1 ½ tablespoons fish sauce
1 heaping tablespoon julienned Thai basil leaves
¼ cup coarsely chopped fresh roasted peanuts

Preparation:

With your hands, break up the rice into grains and set aside. Put the coconut milk in a saucepan and, over medium heat, reduce to about ½ cup. Set aside. When hot but not smoking, add the chicken, and cook, stirring, until the meat just begins to turn color. Remove to drain; reserve the oil.

Heat a clean wok or skillet to hot and add 2 tablespoons of the reserved oil. Add the onion and pepper, and cook until the onion is translucent. Push the vegetables slightly to the side and add the curry paste to the pan. Cook briefly, stirring, and add the rice; cook, stirring and separating the grains, until the rice and curry paste are well mixed.

Add the chicken stock, ½ teaspoon salt, and the reduced coconut milk. Stir until hot, then stir in the peas and the chicken. When piping hot, add the lime juice-sugar mixture and the fish sauce. Stir in the basil leaves and peanuts, and serve.

Serves 2 as a complete meal, 3 - 4 as part of a larger meal

Source:

Big Bowl *Noodles and Rice* Fresh Asian cooking from the Renowned Restaurant
Authors: Bruce Cost with Chef Matt McMillin
Published by: HarperCollnsPublishers, www.harpercollins.com

* This recipe was modified slightly by Otis McAllister, Inc. in order to incorporate our brand.