Ingredients
- null 1 cup RiceSelect® Jasmati® White Rice
- null ½ cup coconut cream
- null ¼ cup green curry paste
- null 3 cups coconut milk
- null 2 lbs of chicken, chopped
- null ½ tsp salt
- null 1 Tbsp brown sugar
- null 2 Tbsp fish sauce
- null 4 kaffir lime leaves, shredded
- null 1 tsp lime zest
- null ½ cup basil, divided
- null ½ cup red bell peppers, julienned
Instructions
- Prepare rice according to package directions.
- In a large saucepan, over medium heat bring the coconut cream to a boil.
- Add curry paste and cook for 5 minutes. Stir occasionally so that the milk does not burn.
- Add chicken and cook for 5 minutes until chicken is firm.
- Add coconut milk and stir until pot returns to a simmer. Reduce heat and add salt, brown sugar, fish sauce, kaffir lime leaves, lime zest, half of the basil. Simmer for 10 minutes.
- Add red peppers and cook 1 minute
- Serve curry over hot rice. Garnish with remaining basil