Thai Coconut Curry Chicken

재료

1 cup rice

2 bell pepper

2 limes

1/4 oz cilantro

1 chili pepper

20oz chicken breast strips

1 tbsp curry powder

10oz coconut milk

2oz Thai sweet chili sauce

2 chicken stock concentrate

방향

1. Cook rice

2. Prep - dice bell pepper. Zest and quarter lime. Mince cilantro. Thinly slice chili.

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

4. Cook chicken - add chicken, another large drizzle of oil, and a pinch of salt to the pan. Cook, stirring occasionally, until chicken is lightly browned, 3-4 minutes (it’ll finish cooking in the next step). Stir in curry powder and cook for 1 minute.

5. Simmer sauce - stir coconut milk, chili sauce, stock concentrate, juice from half the lime, and 2 tsp sugar into pan. Bring to a simmer, then reduce heat and simmer until sauce is thickened, 4-6 minutes. Taste and season with more salt and lime if needed.

6. Fluff rice with a fork and stir in lime zest, half the cilantro, and 1 tbsp butter. Season with salt and pepper. Top rice in bowls with curry and chili slices, cilantro.