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Thai Red Curry Chicken

kept byErin

1 c jasmine rice
2.5 c water
1 tsp salt
1 tbsp butter/margarine

2 tbsp canola oil (approx)
1.5 lbs chicken (2 large breasts)
dash salt
2 red bell peppers (or equivalent of red/yellow/orange mix)
1 small carrot, cut into matchsticks
2 tbsp red curry paste
1.5 tbsp fish sauce
2 tbsp brown sugar
1 can (15oz) coconut milk
fresh basil and/or cilantro for garnish
lime wedges for garnish

  1. Prepare rice by bringing water and salt to a boil, covered.  Add rice and butter/margarine, cover, return to heat.  When it boils again, turn heat to low and simmer 20 minutes.  Remove from heat.
  2. Meanwhile, in large saucepan, heat oil, season chicken with salt, then cook chicken, about 3-4 minutes per side (it will not cook all the way through)
  3. Remove chicken, add water & vegetables, simmer til tender, just a few minutes
  4. Add curry paste, fish sauce, brown sugar, and coconut milk.  Return sliced chicken to pot, bring to boil, reduce heat and simmer til chicken is cooked through, about 4-5 minutes.
  5. Serve spooned over rice, with chopped basil/cilantro garnish on top and lime wedges on the side.



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