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INGREDIENTS

BASIL COCONUT GINGER-LIME RICE
  • 1 (14 ounce) can coconut milk
  • 1 cup jasmine or basmati rice
  • 1 tablespoon fresh ginger grated
  • 1 lime juiced + zest

CURRY
  • 4 tablespoons extra virgin olive oil
  • 1 pound boneless, skinless chicken, diced
  • 2 bell peppers chopped
  • 1 zucchini chopped
  • 2 cups ears corn kernels removed from the cob (or about 1 1/2-2 frozen corn)
  • 1 tablespoon fresh ginger grated
  • 2 cloves garlic grated or minced
  • 2-3 tablespoon thai red curry paste I use 3
  • 1 (14 ounce) can coconut milk
  • 1 tablespoon fish sauce
  • 1/2 cup fresh basil chopped
  • 1 mango diced
  • 1 jalapeño seeded + diced
  • fresh naan and goat cheese, for serving

INSTRUCTIONS
RICE

1. Add the coconut milk to a medium size pot. Bring to a low boil and then add the rice, salt, and ginger. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and add the lime juice + zest.

CURRY

1. Heat a little olive oil in a large skillet over high heat. Add the chicken and cook until browned and cooked through, about 5-10 minutes.

2. Add another drizzle of olive oil to the skillet. Add the peppers, zucchini, corn, ginger and garlic. Cook the veggies 5 minutes or until they just begin to soften.

3. Add the coconut milk, curry paste, and fish sauce. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the basil.

4. In a small bowl toss together the mango and jalapeño.

5. Serve the curry over the rice. Add a spoonful of the mangos and a sprinkle of goat cheese. Eat with Naan!

This article and recipe adapted from this site


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