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1
Toast 1 cup of the rice in a dry, clean pan over medium heat for about 10 minutes.
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2
Be careful not to burn the rice.
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3
Turn off the heat and allow the rice to cool.
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4
For a more crunchy consistency, grind the rice in a food processor.
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5
For a finer consistency, use a coffee grinder (one thats reserved for spices, not coffee beans) to grind the rice.
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6
Set the ground rice aside.
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7
In a large bowl, combine the peanut butter, curry powder and the Sriracha.
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8
Continue mixing while carefully streaming in the soy sauce and lime juice.
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9
Add the ground chicken and gently mix to combine.
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10
Chop a medium onion.
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11
Gently heat the oil in a large skillet.
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12
Add onion and cook until translucent, golden in color and fragrant, about 10 minutes.
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13
While the onions are browning, cook the remaining 2 cups of rice.
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14
I prefer fluffy long-grain basmati rice, but any kind you like will do.
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15
Rinse rice several times in a pot until the water is no longer cloudy.
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16
Then drain off the water.
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17
Add 3 cups of clean water and a pinch of salt.
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18
Put the lid on the pot and cook according to package instructions.
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19
Once the onions are translucent add the minced garlic and ginger into the pan.
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20
Add the chicken mixture and break it up with a wooden fork, making sure to incorporate well in the pan.
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21
It wont take long for the chicken to cook.
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22
Once the chicken is mostly browned add the ground, toasted, dry rice and mix gently to incorporate.
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23
Wash and slice the Japanese eggplants on the bias (looks pretty).
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24
Remove the stem and seeds and chop the banana peppers.
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25
At this point, the chicken should be fully cooked.
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26
Add both to the pan and gently heat.
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27
Shortly before serving, chop and add the fresh mint.
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28
Pile about 10-15 basil leaves on top of each other and roll as if making a cigarette.
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29
Using a very sharp knife, finely slice across the roll, creating ribbons of basil.
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30
This technique is called the chiffonade and minimizes the bruising that usually happens with slicing/chopping basil.
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31
Fluff the rice gently with a fork.
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32
Serve chicken over the fluffy rice, top with a dab of Sriracha and a sprinkling of fresh basil.
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33
Or you can go Paleo and skip the rice and just wrap the chicken in lettuce.
