Categories: Asian
Ingredients
- Basil Coconut Ginger-Lime Rice
- 1 ounce can coconut milk 14
- 1 cup jasmine or basmati rice
- 1 tablespoon fresh ginger grated
- 2 tablespoons fresh basil chopped
- 1 lime juiced + zest
- Curry
- 1 pound boneless skinless chicken, diced (or 2-3 cups cooked chickpeas)*
- 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 tablespoons olive oil
- 2-3 tablespoon thai red curry paste I used 3
- 1 tablespoon spicy curry powder
- 1 ounce can coconut milk 14
- 1 tablespoon fish sauce
- 1/2 cup fresh basil chopped
- 1/4 cup fresh cilantro chopped
- 1 mango diced
- 1 jalapeño seeded + diced
- 4 ounces goat cheese crumbled
- [fresh naan | https://www.halfbakedharvest.com/homemade-naan-step-step-photos/] for serving
Directions
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Rice
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Add the coconut milk to a medium size pot. Bring to a low boil and then add the rice, salt, ginger and 1 tablespoon coconut oil if desired. 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 and basil. Fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me.
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Curry
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Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the diced chicken and saute the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and place on a plate.
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Add another tablespoon olive oil to the skillet. Add the red peppers and corn, saute 3-4 minutes and then toss in the zucchini, ginger and garlic. Saute the veggies another 5 minutes or until they just begin to soften. Add the chicken back to the skillet and toss everything together.
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To the skillet add the curry powder and curry paste and give everything another good toss. Cook 1 minute and then add the coconut milk 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 and cilantro.
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In a small bowl toss together the mango and jalapeño.
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Serve the curry over the rice. Add a spoonful of the mangos and a sprinkle of goat cheese. Eat with Naan!