Mostly Green Curry Chicken Over Coconut Jasmine Rice Recipes

MOSTLY GREEN CURRY CHICKEN OVER COCONUT JASMINE RICE

Steps:

• In a sauce pot, combine 1 cup of the chicken broth, 4 oz of the coconut milk, and the jasmine rice.
• Bring to a simmer, cover, and cook for 15 to 18 minutes.
• Turn the heat off and keep the rice covered until ready to serve.
• While the coconut jasmine rice is cooking, preheat a large non-stick skillet over high heat with about 2 tblsp. of the veg. oil. Season the chicken pieces with salt and pepper. Add chicken to skillet spreading it evenly across the pan and brown the chicken on all sides, about 3-4 minutes. Remove browned chicken and reserve.
• Add the last tblsp of veg. oil to pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook stirring frequently, for 3 -4 minutes, or until the veggies start to wilt.
• To the skillet add the remaining coconut milk and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 4-5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes.
• Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste and adjust seasoning if necessary. Add hot sauce if you like a bit of heat.
• Serve over jasmine rice.

GREEN JASMINE RICE

Steps:

• In a saucepan, bring chicken broth to a boil, add the rice and salt.
• Cover and reduce heat to low, simmer covered for 30 minutes or until no liquid remains.
• Stir in cilantro and green onions and fluff with a fork.

COCONUT CURRY JASMINE RICE

Steps:

• Melt butter in a medium saucepan.
• Add onion, and sauté until tender.
• Add curry powder and rice; cook 2 minutes.
• Stir in remaining ingredients.
• Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove bay leaf.
• *Note: Equal parts regular coconut milk and water may be substituted for light coconut milk.

COCONUT JASMINE RICE

Steps:

• Rub oil on bottom of pot.
• Put the rice, coconut milk, water, and salt in a saucepan on med high heat stir occasionally until it comes to a gental boil. Add brown sugar if you decide to go with that option.
• Cover 3/4 of the way with lid and put on a med low heat gently simmer until liquid is mostly absorbed, about 15 to 20 minutes.
• When liquid is absorbed let it rest off of burner with the lid completely covering for 5 to 10 minutes. Fluff with a fork and stir in the lime zest if you decide to go with that option. Serve.