Thai Coconut Curry Chicken

🥘 Ingredients

• bell pepper
  1 unit
• butter
  1 tbsp
• chicken breast strips
  12 oz
• chicken stock concentrate
  1 unit
• chili pepper
  1 unit
• cilantro
  ¼ cup
• coconut milk
  ⅔ cup
• curry powder
  2 tbsp
• jasmine rice
  ½ cup
• lime
  1 unit
• sugar
  1 tsp
• sweet thai chili sauce
  2 tbsp
• vegetable oil
  2 tbsp

🍳 Cookware

• small pot
• medium pan

1. 

   1

   In a small pot , combine jasmine rice , ¾%cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: ½ cup
2. 

   2

   While rice cooks, wash and dry all produce. Core, deseed, and dice bell pepper into 1-inch pieces. Zest and quarter lime . Mince cilantro . Thinly slice chili pepper . Pat chicken breast strips dry with paper towels.

   bell pepper: 1 unit, lime: 1 unit, cilantro: ¼ cup, chili pepper: 1 unit, chicken breast strips: 12 oz
3. 

   3

   Heat a large drizzle of vegetable oil in a medium pan over medium-high heat. Add bell pepper and a big pinch of salt. Cook, stirring occasionally ⏱️ 5 minutes .

   vegetable oil: 2 tbsp
4. 

   4

   Add chicken, another large drizzle of vegetable oil, and a big pinch of salt to pan with bell pepper. Cook, stirring occasionally, until chicken is lightly browned ⏱️ 3 minutes . Stir in half the curry powder ; cook for ⏱️ 1 minutes .

   curry powder: 2 tbsp
5. 

   5

   Thoroughly shake coconut milk in container before opening. Stir ⅔%cup coconut milk, sweet thai chili sauce , chicken stock concentrate , juice from half the lime, and sugar into pan with chicken mixture. Bring to a simmer, then reduce heat to medium low. Simmer until sauce is thickened, bell pepper is tender, and chicken is cooked through ⏱️ 5 minutes . Taste and season with salt and more lime juice if desired. Turn off heat.

   coconut milk: ⅔ cup, sweet thai chili sauce: 2 tbsp, chicken stock concentrate: 1 unit, sugar: 1 tsp
6. 

   6

   Fluff rice with a fork; stir in lime zest, half the cilantro, and butter . Season with salt and pepper. Divide rice between shallow bowls and top with coconut curry chicken, remaining cilantro, and a pinch of chili if desired. Serve with any remaining lime wedges on the side.

   butter: 1 tbsp