Name: Thai red curry chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/2 tsp salt; 7 oz boneless skinless chicken breast, thinly sliced; 1 tsp coconut oil; 1 tbsp red curry paste; 1/2 cup light coconut milk; 2 tbsp chicken broth; 3/4 tsp fish sauce; 1/2 tsp granulated sugar; 2.5 oz green beans, trimmed and halved; 1 oz canned bamboo shoots, drained and sliced; 3/4 tsp lime juice; 2 tbsp fresh cilantro, chopped

Instructions

Prep 20 min · Cook 15 min

In a small pot, combine the rice, water, and half the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, heat the coconut oil in a 12-inch skillet over medium heat. Add the red curry paste and cook for 2 minutes, stirring often, until fragrant.
Add the chicken to the skillet and increase heat to medium-high. Cook for 3 minutes, stirring occasionally, until the chicken is mostly opaque on the outside.
Stir in the light coconut milk, chicken broth, fish sauce, sugar, and the remaining salt. Add the green beans and bamboo shoots. Bring to a simmer, then cook for 8 minutes until the chicken is cooked through and vegetables are tender. Done when opaque in the center, 165°F.
Remove the skillet from the heat and stir in the lime juice. Fluff the rice with a fork and place it in a shallow bowl. Ladle the curry over the rice and garnish with the chopped cilantro.

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Ingredients

Instructions

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