- Prepare 2 cups of white rice (jasmine rice is great for this dish; basmati will work well), according to package directions.
- Toast 1 cup of shredded, sweetened coconut over medium heat in a small saute pan. Stir constantly to keep from burning - it should take about 5 minutes for the coconut to turn a golden brown. Remove from heat and set aside.
- 1 pkg. boneless, skinless chicken breasts, diced and coated in cornstarch
- 1 tbsp. sesame oil
- 1 tbsp. olive oil
- In a medium sauce pan, over medium heat, warm the sesame oil and olive oil.
- Fry cornstarch-coated chicken in the mixture of sesame oil and olive oil.
- Remove chicken and set aside.
- 1 tbsp. olive oil
- 1/4 cup finely chopped yellow onion
- 2 cans of coconut milk
- 2 tsp. red curry paste (more or less, depending on you preference for spicy foods)
- 5 kaffir lime leaves, scored/sliced. These can be found at a local asian store, and should be removed from the dish before serving, as they are not to be eaten.
- 1 zucchini, julienned
- 1 cup shredded or matchstick cut carrots
- 1 cup frozen sweet peas
- In a large saucepan, over medium heat, heat the olive oil.
- Add the onion and stir until soft, about 2 minutes.
- Add the curry paste, and stir to coat the onions.
- Add the coconut milk and kaffir lime leaves to the pan and bring to a boil. Boil for 2 minutes, stirring.
- Reduce heat and simmer for 45 minutes on low, stirring occasionally.
- Have a glass of wine 'cause you have the time!
- While the sauce is thickening, mix the ingredients for the peanut sauce (recipe below).
- After the curry sauce has thickened, remove the kaffir lime leaves and turn heat back up to medium.
- Add the cooked chicken, zucchini, peas and carrots to the sauce and cook for 10 minutes.
- In a large tea cup/small bowl, pack a the cooked white rice. Turn the cup upside-down on a plate and gently pat the bottom of the cup/bowl, until the rice falls out.
- Arrange 1/4 of the curry sauce, chicken and vegetable mixture around the rice.
- Place about 1 tbsp. of the peanut sauce directly on top of the rice.
- Garnish with toasted coconut, and serve.
- 1/4 cup of peanut butter (chunk or creamy will work)
- 1 tsp. lime juice
- 1 tsp. chili sauce (cayenne pepper will work well, too, but adjust to 1/8 tsp.)
- 4 tbsp. hot water
- 1/2 tbsp. soy sauce
- 1 tsp. rice wine
- Stir all ingredients, combining well.
- Place in a small sauce pan over medium heat and stir until heated through.
- More water can be used to thin out the sauce, if needed.