1 lb. boneless chicken breast halves
1 tsp. Kosher salt
2 T. flour
2 T. vegetable oil
1 bunch green onions, thinly sliced on diagonal
2 T. curry paste (red or green)
1 cup chicken broth
1 cup canned unsweetened coconut milk
juice of 2 limes
2 T. chopped fresh Thai basil or cilantro
2 T. vegetable oil
2 cups thinly sliced carrots or julienne cut carrots
2 cups broccoli flowerettes
2 yellow squash, thinly sliced
salt and pepper to taste
2 cups basmati rice
4 cups boiling water
1 T. kosher salt
On work surface, salt the chicken on both sides. Cut chicken into thin strips, dredge in flour. Heat oil in skillet. Add chicken; sauté until brown and almost cooked through, Transfer to a plate.
Add green onions and curry paste to skillet. Cook 1 minute, stirring often. Add broth, reduce for 1 minute, add coconut milk, and cook another minute or two. Stir in lime juice, basil or cilantro and the reserved chicken pieces. Simmer on low for 2 minutes. Taste for seasoning.
In a separate skillet, heat oil. Add carrots, broccoli and squash; toss well, add salt and pepper; cover and steam for 3 minutes, tossing often. Vegetables should be tender and slightly crunchy. Cook rice in boiling water with salt; cover and simmer on low until tender, about 15 minutes.
To serve: Place rice in center of platter; top with chicken mixture and place vegetables around the perimeter of platter. Serves 4-6.
Add comment