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
1 pound carrots, peeled and shredded OR thinly sliced cucumber
2 tablespoons chopped fresh cilantro
1 tablespoon curry powder or paste
2 large boneless skinless chicken breasts OR 1 pork tenderloin, 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 or cucumbers, 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 or pork and toss to coat.
Heat a large nonstick skillet over medium high heat with 2 tablespoons vegetable oil. Add the chicken or pork and cook until pieces register 160 in the center. Remove from the heat and add the remaining coconut milk from the can. Stir well to deglaze the pan. Serve over coconut rice with the carrot or cucumber salad on the side.
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