by Jennifer Burns, Dan’s Market
- 4 tablespoons olive oil
- 1 pound chicken breasts, skinless, cut into bite size pieces
- 1 shallot, diced
- 2 cloves of garlic, diced
- 1 tablespoon ginger, grated or finely diced
- 2 teaspoon green curry paste
- 1/2 can coconut milk, 7 ounces
- 1/4 cup chicken stock
- 1/4 cup cilantro, chopped (half saved for garnish)
- 1/4 cup scallions, chopped (half saved for garnish)
- 1/4 cup peanuts, chopped (optional garnish)
- Salt and Pepper, to taste
- 1 cup white or long grain rice
- 1 can coconut milk
- 1 cup chicken stock
- 1 stick lemongrass, cut in half
- 2 tablespoons salt
- 3 tablespoons olive oil
For the rice, add the first 6 ingredients into a rice maker and cook according to the manufacturers instructions (adjust liquid levels with additional water, if needed.) If preparing on the stovetop, place the first 6 ingredients into a pot. Bring to a boil, then reduce heat to low and cook with a lid on the pot for 20-25 minutes or until soft.
Add water and cover if not fully cooked on the stovetop. With either method, when the rice is fully cooked, remove the lemongrass and discard and with a fork. Taste; add additional salt, if needed.
For the chicken curry, in a large skillet over medium-high heat, pour in half of the olive oil. Sprinkle salt and pepper on both sides of the chicken; place in the frying pan and cook on each side for 5-7 minutes. Remove the chicken from the pan and set aside. In the same frying pan, add the remaining 2 tablespoons of olive oil and sauté the shallot, garlic and ginger for 2-3 minutes. Add the curry paste, coconut milk, chicken stock, half the cilantro, half the scallions, salt and pepper. Bring the mixture up to a boil and reduce to a simmer for 3 minutes.
Add the chicken back in the pan and cook another 3-4 minutes over low heat. For each serving, place a portion of the coconut rice on a plate, place a few pieces of chicken and some of the curry sauce over the top. Garnish with cilantro, scallions and peanuts. Serve immediately.