We packed this classic curry dish with fresh vegetables and used light coconut milk to cut some of the fat. Boil-in-bag jasmine rice saves you time while still providing jasmine rice's signature aroma and moist, tender texture.
Oxmoor House OCTOBER 2006
1. Cook rice according to package directions, omitting salt and fat. Set aside 2 1/2 cups hot cooked rice. Reserve remaining 1/2 cup rice for another use.
2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 8 minutes or until done. Remove chicken from pan; set chicken aside.
3. Add onion and next 6 ingredients to pan; sauté 3 minutes or until vegetables are tender.
4. Combine coconut milk and curry paste, stirring with a whisk until smooth; add to vegetable mixture. Add chicken, lime juice, basil, and chopped cilantro. Bring to a boil; cover, reduce heat, and simmer 10 minutes.
5. Combine cornstarch and water in a small bowl; add to chicken mixture. Bring to a boil; cook 1 minute or until slightly thickened, stirring constantly. Serve over hot cooked jasmine rice. Squeeze a lime wedge over each serving.
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