Thai Red Curry with Coconut Rice

Thai Red Curry

One Year: Cranberry Hazelnut Granola

Thai Red Curry with Coconut Rice
Serves 2-3

COCONUT RICE:
1 tbsp coconut oil
1 cup jasmine rice
1/4 tsp salt
1 1/2 – 2 cups water

CURRY:
2 tbsp coconut oil, divided
1 lb chicken breasts (about 2)
salt and pepper, to taste
1/2 cup chopped onion
2 red bell peppers, diced
2 large carrots, sliced into thin rounds
1 1/2 – 2 tbsp red curry paste
1 can coconut milk
1 cup vegetable broth
1 tbsp brown sugar
pinch red pepper flakes (or more, if you want heat)
1-2 drops fish sauce
juice of half a lime

To garnish: tons of fresh, chopped basil and lime quarters for squeezing

COCONUT RICE: In a medium pot, melt the coconut oil. Add the rice and salt and stir. Add 1/2 cup of water, just enough to cover the rice. Cover and simmer on medium-low until incorporated. Add another 1/2 cup of water and repeat, stirring in between. At this point, the rice should start to become tender; begin adding 1/4 cups of water in increments, stirring and tasting in between, until the rice is fully cooked. Remove from heat, place in a bowl, and set aside.

CURRY: In a medium saucepan, heat 1 tbsp coconut oil until melted on medium-high. Meanwhile, season chicken breasts with salt and pepper. Add chicken breasts. Sear them to create browning, about 2 minutes each side. Turn the heat down to medium-low and cover to finish cooking, about 6 more minutes. When the chicken is fully cooked, let rest on a cutting board for a few minutes, then cut into pieces. Saute the onions in the same saucepan you used to cook the chicken (this creates delicious flavor). When the onions become translucent, add the carrots and bell peppers. Meanwhile, in a large saucepan, combine red curry paste with 1/2 cup coconut milk on medium heat, stirring to combine. Once combined, add the rest of the coconut milk and the broth. Add the brown sugar, red pepper flakes, fish sauce, and lime juice, stirring to incorporate. Transfer the cooked vegetables to this mixture and reduce the heat to low. Cover and let simmer for about 5 minutes, until the liquid has thickened slightly. Add the chicken and season to taste with more salt and pepper. Portion out the rice on large plates, ladling the curry mixture on top. Top with fresh basil and serve with lime quarters for even more flavor.

*I apologize, because that is obviously a lie. Go with it for now.

17 comments

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    • queensmithereen

      Haha, thank you! Sadly, I don’t think I took many pictures of myself that night. I will, however, be dressing up to see them again this summer, and I will be sure to document the event better then! 🙂

      Like

    • queensmithereen

      Thanks for reading! I’ve been making curries like this one for years…it’s always nice to be able to whip up something so flavorful with a relative amount of ease. I hope you like this recipe!

      Like

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