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Thai Chicken Curry in Coconut Milk with Rice

chicken - breast, stirfry - chicken, curry

1-1/4 cups basmati rice
1-1/4 pounds boneless skinless chicken breasts
1 tablespoon oil
4 tablespoons Thai red curry paste
1 (8 oz) onion; coarsely chopped
1 tablespoon lemon rind; grated
1 (8 oz) sweet red pepper; cut in thin strips
1 cup light coconut milk
2 tablespoons fish sauce
1 tablespoon lemon juice
1/3 cup fresh coriander; chopped

In pan, bring 2-2/3 cups water to boil; add rice. Reduce heat to low; cover and simmer for 20 minutes or until tender and no liquid remains. Meanwhile, cut chicken into 1/4-inch thick strips. In large non-stick skillet, heat oil over high heat; stir-fry curry paste for 30 seconds. Add chicken; stir-fry for 3 minutes. Add onion; stir-fry for 1 minute. Add lemon rind and red pepper; stir-fry for 1 minute or until onion is softened. Stir in coconut milk, fish sauce and lemon juice; bring to boil. Cook for about 2 minutes or until liquid is reduced slightly. Stir in coriander. Serve over rice.

Contributor: Canadian Living Magazine (May, 1997)

Yield: 4 servings
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