How to Make It
Combine coconut milk, stock, red curry paste, lime juice, tamarind paste, lemongrass,
fish sauce, sugar, kaffir lime leaves, Thai basil sprig, and garlic in a medium saucepan
over medium-high; bring to a boil, stirring occasionally. Cover, and remove from heat; let
stand 30 minutes. Pour through a fine wire-mesh strainer into a bowl; discard solids.
Melt butter in a saucepan over medium-high. Gradually whisk in flour, whisking
constantly until no lumps remain. Slowly whisk in strained coconut milk mixture; cook,
stirring often, until thickened, 5 to 7 minutes. Remove from heat.
Preheat oven to 400°F. Scatter rice evenly on bottom of a buttered 9- x 13-inch baking
dish. Top with sliced onion, bell pepper, and chicken.
Pour coconut milk mixture evenly over chicken-rice mixture. Cover with aluminum
foil, and bake in preheated oven until rice is tender and chicken is cooked through, about
1 hour. Garnish with Thai basil leaves.