Recipes: Main Dish

1 Pot Thai Chicken Curry on Jasmine Rice

Prep Time:

15 minutes | 30 minutes

Serves

4 portions

Ingredients

  • 2lb of boneless chicken (breast/thigh)
  • 1/8 cup of grapeseed oil
  • 1 red bell pepper – sliced
  • 1 Yellow Onion thinly sliced
  • 2 cups of jasmine rice
  • 2 TB spoons of Thai Curry Powder or paste (can be green, red, or yellow)
  • 1 can of Coconut cream or milk
  • 1 tablespoon of corn starch (if needed)
  • 1 tsp sea salt or enough for taste
  • 1/8 cup of chopped Cilantro
  • Few leaves of Thai Basil
  • Optional: Zucchini or Eggplants

Created By

Prepared by Polina Shadman

Directions

  1. Before starting curry – rinse the rice a couple of times, add it to a rice cooker or saucepan
  2. Add enough water to cover the rice 1/2 inch over
  3. Bring to boil then lower heat and let simmer
  4. When the water has evaporated, rice is ready
  5. In a lightly greased skillet/wok brown onions and add chicken – medium to high heat
  6. Add peppers/eggplants if using/ or any other vegetables of choice
  7. Add curry powder and give it a good stir ensuring the spice covers everything and not sticking too much to the skillet
  8. Add a can of coconut cream and stir
  9. Lower heat to low to medium and cook until sauce thickens (here if you think the sauce is watery add corn starch dissolved in a bit of cold water)
  10. Continue simmering until thickened
  11. Plate over jasmine rice, sprinkle with fresh cilantro and basil leaves – Enjoy

Created By

Prepared by Polina Shadman

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