Coconut Curry Chicken

Instructions

1. Step 1

   Combine the rinsed rice and water in the saucepan. Bring to a boil over high heat, cover, reduce to low heat, and cook until the water is absorbed.

   Timer: 15 min (fixed)

   Ingredients used: 280.0 gr Jasmine Rice, 375.0 ml Water

   Cookware: medium saucepan

2. Step 2

   Remove the rice from the heat and leave it covered to rest, then fluff before serving.

   Timer: 10 min (fixed)

   Cookware: medium saucepan

3. Step 3

   Heat the vegetable oil in the skillet over medium heat. Add the chicken in a single layer and brown it on both sides, then transfer it to a clean plate.

   Timer: 6 min (fixed)

   Ingredients used: 700.0 gr Chicken Thigh, 15.0 ml Vegetable Oil

   Cookware: large deep skillet, wooden spoon

4. Step 4

   Add the onion and bell pepper to the skillet and cook over medium heat until they begin to soften.

   Timer: 5 min (fixed)

   Ingredients used: 180.0 gr Onion, 160.0 gr Red Bell Pepper

   Cookware: large deep skillet, wooden spoon

5. Step 5

   Add the garlic, ginger, and curry paste. Stir over medium heat until aromatic.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger, 45.0 gr Thai Red Curry Paste

   Cookware: large deep skillet, wooden spoon

6. Step 6

   Stir in the coconut milk, chicken stock, fish sauce, and brown sugar. Bring the sauce to a gentle simmer over medium heat.

   Timer: 3 min (fixed)

   Ingredients used: 12.0 gr Brown Sugar, 125.0 ml Chicken Stock, 400.0 ml Coconut Milk, 30.0 ml Fish Sauce

   Cookware: large deep skillet, wooden spoon

7. Step 7

   Return the browned chicken and its juices to the skillet. Reduce to low heat and simmer until the chicken is cooked through and reaches 74°C internally.

   Timer: 10 min (fixed)

   Cookware: instant-read thermometer, large deep skillet, wooden spoon

8. Step 8

   Remove the curry from the heat and stir in the lime juice and Thai basil. Serve with the rested jasmine rice.

   Ingredients used: 30.0 ml Lime Juice, 15.0 gr Thai Basil

   Cookware: large deep skillet, wooden spoon