Mostly Green Curry Chicken over Coconut Jasmine Rice Recipe

Name: Mostly Green Curry Chicken over Coconut Jasmine Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups chicken stock or broth; 1 13 1/2-ounce can coconut milk; 1 cup jasmine rice; 3 tablespoons vegetable or canola oil; 4 6- to 8-ounce boneless, skinless chicken breast halves, cut into bite-size pieces; Salt and freshly ground black pepper; 1 green bell pepper, cored, seeded, and thinly sliced; 1 medium yellow onion, thinly sliced; 3 large garlic cloves, chopped; 1 small jalapeno pepper, cut in half and seeded; 3-inch piece of fresh ginger, peeled and finely grated; 2 cups broccoli florets; Zest and juice of 1 lime; 1/4 cup fresh cilantro leaves (a handful), chopped; 3 scallions, thinly sliced; 1/2 cup fresh flat-leaf parsley leaves (a couple of handfuls), chopped; 1 cup frozen peas; Hot sauce, such as Tabasco, to taste (optional)

Servings: persons

1 1/2 cups chicken stock or broth
1 13 1/2-ounce can coconut milk
1 cup jasmine rice
3 tablespoons vegetable or canola oil
4 6- to 8-ounce boneless, skinless chicken breast halves, cut into bite-size pieces
Salt and freshly ground black pepper
1 green bell pepper, cored, seeded, and thinly sliced
1 medium yellow onion, thinly sliced
3 large garlic cloves, chopped
1 small jalapeno pepper, cut in half and seeded
3-inch piece of fresh ginger, peeled and finely grated
2 cups broccoli florets
Zest and juice of 1 lime
1/4 cup fresh cilantro leaves (a handful), chopped
3 scallions, thinly sliced
1/2 cup fresh flat-leaf parsley leaves (a couple of handfuls), chopped
1 cup frozen peas
Hot sauce, such as Tabasco, to taste (optional)

1
In a sauce pot, combine 1 cup of the chicken stock, 4 ounces (1/4 cup) of the coconut milk, and the jasmine rice.
2
Bring to a simmer, cover, and cook for 15 to 18 minutes.
3
Turn the heat off and keep the rice covered until ready to serve.
4
While the coconut jasmine rice is cooking, preheat a large nonstick skillet over high heat with about 2 tablespoons of the vegetable oil.
5
Season the chicken pieces with salt and pepper.
6
Add the chicken pieces, spreading them evenly across the pan, and brown the chicken on all sides, about 3 to 4 minutes.
7
Remove the browned chicken to a plate and reserve.
8
Add the last tablespoon of vegetable oil to the pan.
9
Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets.
10
Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt.
11
To the skillet add the remaining coconut milk and 1/2 cup chicken stock.
12
Bring the mixture to a boil, then reduce the heat and simmer for 4 to 5 minutes.
13
Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes.
14
Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas.
15
Stir to thoroughly combine.
16
Simmer a minute more to heat the peas, taste, and adjust the seasoning.
17
Add more salt or some hot sauce, if you like heat.
18
Serve over the coconut jasmine rice.

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cups chicken stock or broth, 1 13 1/2-ounce can coconut milk, 1 cup jasmine rice, 3 tablespoons vegetable or canola oil, and more.

Yes, Mostly Green Curry Chicken over Coconut Jasmine Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mostly Green Curry Chicken over Coconut Jasmine Rice

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