Tuesday, May 1, 2012

Coconut-Curry Chicken and Cilantro-Lime Rice


I had a sorta-kinda blogged recipe of this under another title, but I keep changing the recipe, so I needed a do-over.  I wonder how many hyphens I can use in the title and body of this post?

Hopefully you can find a Thai Green Curry blend in your grocery store.  Or maybe an Asian grocery?  Or on-line?  Oh, look!  There's a hyphen.

Coconut-Curry Chicken


8 boneless, skinless chicken breasts
1 - 14 or 15 ounce can of coconut milk (NOT light)
3 or 4 tablespoons Thai green curry blend
fresh cilantro and lime wedges for garnish

In a 9x13 glass baking dish, place the chicken, sprinkle half of the curry blend, then pour the coconut milk over, and sprinkle the rest of the curry blend.  Bake at 350 degrees for 40 minutes.  Garnish with cilantro and lime wedges, serve with Cilantro-Lime Rice.

Cilantro-Lime Rice


2 cups white rice
4 cups water
1 teaspoon salt
1 tablespoon butter
2 garlic cloves, chopped
zest from one lime
big pinch of chile flakes
small handful of cilantro stems, chopped
juice from one lime
large handful cilantro leaves, chopped

In a large pot, place the rice, water, salt, butter, garlic, lime zest, chile flakes, and cilantro stems.  Bring to a boil, cover, lower temperature, cover and simmer until rice is tender and water is absorbed.  Remove from heat, add lime juice and chopped cilantro.  Toss gently and taste to see if it needs  more salt.

Enjoy!

4 comments:

  1. When you say "white rice", do you mean long grain? Minute instant? Basmatti or Jasmine?
    ~J

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  2. You can use whatever you prefer. Except minute instant. Ewwwwww. I think this last time I used long grain jasmine.

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  3. Thanks! I use Minute when we make chinese food. Only rice hubby likes with chinese! lol

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  4. Oooh, the rice recipe looks yummy. I'm trying this later.

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