Thai Chicken Curry with Coconut Rice | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Thai Chicken Curry with Coconut Rice
Total time: 20 min
Yield: 2
Cuisine: International
Ingredients: SIGNATURE SELECTS Rice Bowl, Lemongrass Chicken with Jasmine Rice; McCormick Coarse Ground Black Pepper; Argo Corn Starch; Russell Stover Sugar Free Coconut Chocolate Candy; Thai Kitchen Gluten Free Premium Fish Sauce; Morton Iodized Salt, 26 Ounce; Cilantro; O Organics Basil; Limes; Morton & Bassett Spices Thai Red Curry; Elephant Garlic; Ginger Root; Chosen Foods 100% Pure Avocado Oil; O Organics Coconut Milk, Organic, Light; Hot House Red Bell Peppers; Green Giant Sweet Peas, No Sauce; Chicken Breast Skewer

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Thai Chicken Curry with Coconut Rice

Serves 2

Thai Chicken Curry with Coconut Rice- this is so creamy, delicious and packed with an incredibly rich flavor!

0 servings

What you need

SIGNATURE SELECTS Rice Bowl, Lemongrass Chicken with Jasmine Rice

cup jasmine rice

ground black pepper

tsp cornstarch

Russell Stover Sugar Free Coconut Chocolate Candy

tbsp coconut sugar

Thai Kitchen Gluten Free Premium Fish Sauce

tsp fish sauce

tsp salt

cilantro

basil

lime

tbsp thai red curry paste

clove garlic

in ginger root

tbsp avocado oil

coconut milk

red bell pepper

oz snap peas

lb boneless chicken breast

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Instructions

1. Add coconut rice ingredients to a rice cooker and set aside;
2. Slice red pepper and clean snap peas;
3. Thinly slice chicken breast and sauté in avocado oil, season with salt and pepper and cook until golden; set it aside;
4. To the same pan, add more oil and quickly sauté ginger and garlic and add red curry paste and coconut milk, coconut sugar, fish sauce, snap peas, red pepperand cook for about 5 mins until softened; squeeze the juice of 1 lime, bring chicken back into the pan; pour cornstarch slurry; finish with crushed red pepper;
5. Serve with coconut rice, top with basil leaves, cilantro and enjoy!

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