1 1/2 cups long grain white rice, rinsed thoroughly
1 1/4 cups water
1 can coconut milk, divided
2 tablespoons plus 1 teaspoon sugar, divided
2 teaspoons salt, divided
2 tablespoons rice wine vinegar
3 large carrots, peeled and spiral or julienne cut
2 tablespoons chopped fresh cilantro
1 tablespoon Thai red curry powder or paste
2 large boneless skinless chicken breasts, cut into 3/4 inch cubes
Combine rice, water, 1 cup of coconut milk, 1 tablespoon sugar, and 3/4 teaspoon salt in a rice cooker and set to "white rice" setting.
Combine vinegar, 1 tablespoon sugar, 1/2 teaspoon salt, carrots, and cilantro. Stir well to combine and set aside, stirring occasionally.
In a medium bowl, combine curry powder, 1 tablespoon coconut milk, 1 teaspoon sugar, and 1/2 teaspoon salt. Add cubed chicken and toss to coat.
Heat a large nonstick skillet over medium high heat with 2 tablespoons vegetable oil. Add the chicken and cook until pieces register 160 in the center. Remove from the heat and add the remaining coconut milk from the can. Serve over coconut rice with the carrot salad on the side.
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