Thai Green Chicken Curry with Coconut Rice
- 1 cup (250 mL) U.S. long grain brown rice
- 1 cup (250 mL) coconut milk (can be low fat), divided
- 2 cups (500 mL) gluten-free vegetable or chicken broth, divided
- 1 lb (454 g) boneless, skinless chicken, cut into thin strips
- 1 tsp (5 mL) each, baking soda and corn starch
- 1 tbsp (15 mL) low sodium, gluten-free soy sauce
- 2 tbsp (30 mL) vegetable oil
- 1 cup (250 mL) snap peas, trimmed
- 1 cup (250 mL) sliced red pepper
- 1 cup (250 mL) red onion, sliced
- 1 cup (250 mL) button mushrooms, halved
- 2 tbsp (30 mL) Thai green curry paste
- 1 cup (250 mL) torn fresh basil leaves
- 2 tsp (10 mL) fresh lime juice
- In saucepan, combine rice with ½ cup (125 mL) coconut milk and 1 ½ cups (375 mL) broth. Stir. Bring to boil over medium-high heat and reduce heat to low, cover and simmer until liquid has been absorbed, about 45 minutes. Remove from heat.
- Meanwhile, in bowl, combine chicken with baking soda, cornstarch and soy sauce, mixing well to coat chicken. Let sit while preparing vegetables.
- In large heavy skillet, heat oil over medium heat. Cook chicken just until browned on the outside, about 5 minutes. Transfer to clean bowl (will not be cooked through, will finish cooking in sauce). Add snap peas, red pepper and onions; sprinkle with salt and pepper, stirring frequently until onion begins to soften, about 5 minutes.
- Stir in curry paste; cook, until paste begins to darken, about 3 minutes. Add remaining coconut milk, scraping any brown bits from the bottom of the pan. Add remaining chicken broth and reserved chicken and bring to a simmer.
- Cook until vegetables are tender crisp and sauce is slightly thickened, stirring occasionally, about 5 minutes. Remove from heat and stir in basil and lime juice. Serve over brown coconut rice.
If you can find them, add a couple of fresh lime leaves and replace regular basil with Thai basil for a more authentic flavour profile.