Preview

Coconut milk green curry chicken, spicy rice pilaf

MAINS, Poultry, Risotto, Pasta and Rice

An Asian dish full of flavor and a little spice! A taste of travel.

Ingredients

Recipe for 4 persons

Ingredients

4 Unit(s)

Green onion

2 Tbsp

Green cari paste

700 Ml

Coconut milk

4 Unit(s)

Chicken breast

5 Sprig(s)

Coriander

1 Unit(s)

Lime

Rice

1 Cup(s)

Basmati rice

375 Ml

Water

5 Ml

Curcuma

1 Stick(s)

Lemongrass

Preparation time: 30 min

Preheat your four at 425 °F

Preparation

Cut the chicken breasts into cubes.
Slice the green onions diagonally.
Rice

dwf
Chicken

Heat up your wok with a thread of oil, add the green onions and cook for about 30 seconds until the onions become tender.
Add the curry paste, the coconut milk, the chicken stock concentrate and bring everything to a boil.
Add the chicken, half the coriander and season.
Stir and continue to cook for 8-10 minutes making sure the chicken is cooked through.
Remove from the heat and add the rest of the coriander (save some for a garnish).
Plating

In a bowl, place the rice at the bottom and then place the chicken and curry on top of the rice. Finish the dish by garnishing with a few coriander leaves.
You can always serve the rice and chicken in separate bowls.