Number of servings : 6
Type of meal : | Main Courses | Main Courses
Special diet : | Gluten free
1 cup U.S. long grain brown rice
1 cup coconut milk (can be low fat), divided
2 cups gluten-free vegetable or chicken broth, divided
1 lb boneless skinless chicken, cut into thin strips
1 tsp each, baking soda and corn starch
1 tbsp low sodium gluten-free soy sauce
2 tbsp vegetable oil
1 cup snap peas, trimmed
1 cup sliced red pepper
1 cup red onion, sliced
1 cup button mushrooms, halved
2 tbsp Thai green curry paste
1 cup torn fresh basil leaves
2 tsp fresh lime juice
1. In saucepan, combine rice with ½ cup (125 mL) coconut milk and 1 ½ cups (375 mL) broth. Stir. Bring to boil over medium-high heat and reduce heat to low; cover and simmer until liquid has been absorbed, about 45 minutes. Remove from heat.
2. In a bowl, combine chicken with baking soda, cornstarch and soy sauce, mixing well to coat chicken. Let sit while preparing vegetables.
3. In large heavy skillet, heat oil over medium heat. Cook chicken just until browned on the outside, about 5 minutes (will not be cooked through; will finish cooking in sauce). Transfer to clean bowl. Add snap peas, red pepper and onions; sprinkle with salt and pepper, stirring frequently until onion begins to soften, about 5 minutes.
4. Stir in curry paste; cook until paste begins to darken, about 3 minutes. Add remaining coconut milk, scraping any brown residue from the bottom of the pan. Add remaining chicken broth and reserved chicken and bring to a simmer. Cook until vegetables are tender crisp and sauce is slightly thickened, stirring occasionally, about 5 minutes. Remove from heat and stir in basil and lime juice. Serve over brown coconut rice.
Tip: Add a couple of fresh lime leaves and replace regular basil with Thai basil for a more authentic flavour profile. This recipe can also be easily adjusted for vegetarians by replacing chicken with cubed firm or extra firm tofu.