Ingredients
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2 cups Jasmine Rice
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1 Tbsp Sugar
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3-4 Chicken Breasts
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2 Tbsp Olive Oil
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1 Onion
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4 Carrots
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1 tsp grated Fresh Ginger
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3-4 Garlic Cloves
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4-8 dep. on heat level Fresh Red Bird's Eye Chili Pepper
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1 Tbsp Lemon Grass Paste
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2 cans Coconut Milk
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1/4 cup Yellow Curry Powder
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1 Lime
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1/4-1/2 cup Crushed Peanuts
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1 bunch Fresh Cilantro
Directions
Steps
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1
Done
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Make the Rice2 options - make the rice normally, or add 1 can of coconut milk, sugar, and grated lime zest - in which case you would serve the rice on the side and skip adding the rice to the chicken later on. You will then need 3 cans of coconut milk. |
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2
Done
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Saute the ChickenSaute teh chicken (patted dry and seasoned with salt) in oil. Remove from pan. |
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3
Done
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Saute the diced onion, minced garlic, crushed bird's eye chilis, and ginger. |
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4
Done
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Add shredded carrots and cook 3 min. |
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5
Done
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Add the coconut milk and curry. Stir and simmer for 5 minutes. Season to taste. |
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6
Done
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Dice the chicken and add to the curry sauce. Let simmer 3-5 minutes. (If using plain rice, add the rice to the curry sauce.) |
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7
Done
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Add the juice of 1 lime and stir, then add or top with crushed peanuts and fresh chopped cilantro. |
