Thai Red Curry Chicken, Coconut Rice, and Thai Vege Salad

The salad makes a nice side dish with the curry which is served over the rice.   This comes together really easily and it is delicious. 


Thai Red Curry Chicken, Coconut Rice, and Thai Vegetable Salad



Thai Red Curry Chicken

2 Tablespoons Olive Oil

1/4 Cup Diced Red Onion

3 Garlic Cloves, Minced

1 14 oz Can Coconut Milk

1 Cup of Hot Water with 2 Chicken Bouillon Cubes Dissolved in it

½ Jar Red Curry Paste
Link to Thai Red Curry Paste
¼ to ½ Teaspoon Crushed Red Pepper

4 Chicken Breasts Cut in Thin Slices

Handful of Snow Peas

1/3 Cup Thinly Sliced Red Onion

½ Cup Thinly Sliced Red Pepper

10 Fresh Basil Leaves, Thinly Sliced

1 Lime Half





Make coconut rice (recipe below)



Heat oil in skillet and sauté diced onion until translucent. Add garlic and sauté 1 minute longer. Stir in coconut milk, water/boullion, curry paste, and red pepper. Heat to a simmer and stir in chicken breast. Stir occasionally until chicken is cooked through. Right before serving stir in sliced onion, red pepper, basil, and lime juice. Cook for a few minutes until vegetables are crisp-tender. Serve curry over rice.





Coconut Rice

1 14 oz Can Coconut Milk

Water

1 ½ Cups Jasmine Rice

¼ Cup Coconut Flakes (sweetened or unsweetened) (optional)



Add enough water to the coconut milk to make 2 ¼ cups of liquid. Bring to a boil, stir in rice and coconut flakes, return to simmer, and cook for 15 minutes. Or combine all ingredients in rice cooker to make it easier.





Thai Vegetable Salad

1 Cucumber, Peeled, Cut in Half, Then Sliced

2 Cups Cherry Tomatoes Cut in Half

½ Cup Sliced Red Onion

1/3 Cup Apple Cider Vinegar

1/3 Cup Sugar

3/4 Teaspoon Ground Coriander

½ Teaspoon Crushed Red Pepper

½ Teaspoon Salt

2 Tablespoons Chopped Cilantro



Place vegetables in glass or plastic container. Combine remaining ingredients and pour over vegetables. Let marinade a few hours for best flavor. Stir before serving.