Thai Coconut Coconut Curry Chicken

🥘 Ingredients

• bell pepper
  2 unit
• butter
  2 tbsp
• chicken breast strips
  20 oz
• chicken stock concentrate
  2 unit
• chili pepper
  1 unit
• cilantro
  1/4 oz
• coconut milk
  2 unit
• curry powder
  1 tbsp
• jasmine rice
  1 c
• lime
  2 unit
• pepper
• salt
• sugar
  2 tsp
• sweet Thai chili sauce
  2 oz
• vegetable oil
  4 tsp

🍳 Cookware

• small pot
• paper towels
• medium pan

1. 

   1

   In a small pot , combine jasmine rice , 3/4 cup water (1 1/2 cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   jasmine rice: 1 c, salt
2. 

   2

   While rice cooks, wash and dry all produce. Core, deseed, and dice bell pepper into 1-inch pieces. Zest and quarter lime . Mince cilantro . Thinly slice chili pepper . Pat chicken breast strips dry with paper towels .

   bell pepper: 2 unit, lime: 2 unit, cilantro: 1/4 oz, chili pepper: 1 unit, chicken breast strips: 20 oz
3. 

   3

   Heat a large drizzle of vegetable oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add bell pepper and a big pinch of salt. Cook, stirring occasionally, until starting to soften, about 5 minutes.

   vegetable oil: 4 tsp
4. 

   4

   Add chicken, another large drizzle of oil, and a big pinch of salt to the pan with bell pepper. Cook, stirring occasionally, until chicken is lightly browned, 3-4 minutes (it'll finish cooking in the next step). Stir in half the curry powder (all for 4 servings); cook until fragrant, about 1 minute.

   curry powder: 1 tbsp
5. 

   5

   Thoroughly shake coconut milk in container before opening. Stir in 2/3 cup coconut milk (1 1/3 cups for 4 servings), sweet Thai chili sauce , chicken stock concentrate , juice from half the lime, and 1 tsp of the sugar (2 tsp for 4 servings) with the chicken mixture. Bring to a simmer, then reduce heat to medium low. Simmer until sauce is thickened, bell pepper is tender, and chicken is cooked through, 4-6 minutes. Taste and season with salt and more lime juice if desired. Turn off heat.

   coconut milk: 2 unit, sweet Thai chili sauce: 2 oz, chicken stock concentrate: 2 unit, sugar: 2 tsp
6. 

   6

   Fluff rice with a fork; stir in lime zest, half the cilantro, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Use pepper at this point. Divide rice between shallow bowls and top with coconut curry chicken, remaining cilantro, and a pinch of chili if desired. Serve with any remaining lime wedges on the side.

   butter: 2 tbsp, pepper