Mostly Green Curry Chicken over Coconut Jasmine Rice

Mostly Green Curry Chicken over Coconut Jasmine Rice

1 ½ Cups chicken stock or broth
1- 13 ½ oz. can coconut milk
1 Cup jasmine rice
3 tablespoons vegetable oil
4 6-8oz boneless, skinless chicken breast halves, cut into bite sized pieces
Salt and pepper
1 green bell pepper, cored, seeded, and thinly sliced
1 med. Yellow onion, thinly sliced
3 lg. garlic cloves, chopped
1 sm. Jalapeno, cut in half and seeded
3 inch piece of fresh ginger, peeled and finely grated
2 cups broccoli florets
Zest and juice of one lime
½ Cup of fresh cilantro leaves, chopped
3 scallions, thinly sliced
½ cup fresh flat leafed parsley leaves, chopped
1 cup frozen peas
Hot sauce, to taste

In a sauce pot, combine 1 cup of the chicken stock, 4 oz. (1/4 cup) of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 to 18 minutes. Turn the heat off and keep the rice covered until ready to serve.
While the coconut jasmine rice is cooking, preheat a large nonstick skillet over high heat with about 2 tablespoons of the veg.oil. Season the chicken pieces with salt and pepper. Add the chicken pieces, spreading them evenly across the pan, and brown the chicken on all sides, about 3-4 minutes. Remove the browned chicken to a plate and reserve. Add the last tablespoon of veg. oil to the pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli. Cook, stirring frequently, for 3-4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut milk and ½ cup chicken stock. Bring the mixture to a boil, then reduce the heat and simmer for 4-5 minutes. Add the chicken back to the skillet and return it to a simmer for about 2 more minutes. Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add more salt or some hot sauce. Serve over the coconut jasmine rice.
4 Servings

This is from Rachel Ray’s 365 No Repeats book; we’ve made it many times and love it. I don’t put the peas in or the parsley because dh hates peas and I hate parsley. I also use light coconut milk when I make it and low sodium chicken stock. It takes me a little longer than 30 min. to make, mainly because of all the chopping involved. I sometimes get everything chopped and ready to go and then throw it together when dh gets home from work. Don’t let the “curry” scare you, if you think you don’t like curry. There’s no curry in it! It’s so yummy and it makes way more than 4 servings, we will usually have left overs for dinner another night, or eat it for lunch a couple of times. I hope you all enjoy it!