Coconut Chicken Curry

Method

Directions

1. 1
   In a small pot, combine 2 cups jasmine rice, 4 cups water, and a big pinch of salt. Once boiling, reduce heat to low, cover, and simmer until water is absorbed, about 14-16 minutes. Turn off heat and fluff with a fork.
2. 2
   While the rice cooks, pat the chicken pieces dry and season with salt and pepper. In a large pan, heat olive oil over medium-high until hot. Add the chicken in an even layer and cook, without stirring, until browned, about 3-4 minutes per side.
3. 3
   Increase heat to high and add the diced onion and sliced red pepper to the pan. Season with salt and pepper. Cook, stirring occasionally, until vegetables are slightly softened, 6-8 minutes. Reduce heat to medium, add minced garlic, ginger, and lemongrass, and cook until fragrant, 30-60 seconds.
4. 4
   Add tomato paste and red curry paste. Cook, stirring frequently, until toasted and fragrant, 1-2 minutes.
5. 5
   Shake the can of coconut milk, then add it to the pan. Cook, stirring occasionally and scraping up any browned bits, until slightly reduced and heated through, 2-4 minutes. Add seasonal vegetables (Matt uses green tomatoes and eggplants in the video) and cook through. Season with salt and pepper. Remove from heat and garnish with cilantro and lime wedges.