This Thai take-out favorite is incredibly simple to make at home, thanks to the authentic seasonings in our Thai Coconut Red Rice and Thai Red Curry Powder. The mild-to-medium heat level of the curry powder allows the fragrant flavor of all the ingredients to shine through.
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients
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2 Cups Thai Coconut Red Rice
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4 Cups Water
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2 Pounds Boneless Skinless Chicken Breast, cut into 3/4-inch pieces
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1 Tablespoon Thai Red Curry Powder
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2 Tablespoons Vegetable Oil
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1 Cup Snow Peas
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1 Red Bell Pepper, thinly sliced
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1/2 Cup Shredded Carrot
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1 Cup Green Onion, chopped
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1 Cup Coconut Milk
Directions
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Combine Thai Coconut Red Rice and water in large saucepan. Bring to a boil, reduce heat to medium-low, cover and simmer until water is almost absorbed and rice is tender, about 20 minutes. Rice should not be completely dry; it should still look somewhat saucy.
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While rice cooks, toss chicken and Thai Red Curry Powder in medium-sized bowl until evenly coated.
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Heat vegetable oil in large skillet over high heat. Add chicken, and cook for about 4 minutes, stirring frequently.
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Add snow peas, bell pepper, carrot and green onion, and cook for 3 minutes more, stirring frequently.
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Add coconut milk to skillet, and cook until sauce is hot and slightly thickened.
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Mound warm Thai Coconut Red Rice in serving bowls and top with hot curry chicken mixture.