HappyCook80's Recipe

Mostly Green Curry Chicken

Category: Recipes

Mostly Green Curry Chicken

1 13 1/2 oz. can coconut milk
1 1/2 cups chicken stock or broth
1 cup jasmine rice
3 tablespoons vegetable oil
4, 6 to 8 oz. boneless, skinless chicken breasts, cut into bite sized pieces
salt and black pepper
1 green bell pepper, cored, de-seeded, and thinly sliced
1 medium yellow onion, thinly sliced
3 large garlic cloves, chopped
1 small jalapeno, cut in half and seeded
3 inch piece of fresh ginger, peeled and freshly grated
2 cups broccoli florets
zest and juice of 1 lime
1/4 cup fresh cilantro leaves, chopped
3 scallions, thinly sliced
1/2 cup fresh flat leaf parsley leaves, chopped
1 cup frozen peas
hot sauce to taste

In a sauce pan, combine 1 cup of the chicken stock, 4 ounces of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 minutes. Turn the heat off and keep the rice covered until ready to serve.

While the coconut jasmine rice is cooking, preheat a large nonstick skillet over high heat with about 2 tablespoons of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces spreading them evenly across the pan, and brown the chicken on all sides, about 3 to 4 minutes.

Remove the browned chicken to a plate and reserve. Add the last tablespoon of vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt.

To the skillet add the remaining coconut mil and 1/2 cup chicken stock. Bring the mixture to a boil, the reduce the heat and simmer for 4 to 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 the seasoning. Add more salt or some hot sauce, if you like heat. Service over the coconut jasmine rice.
Serves 4.

From: Rachael Ray