Even though I prepared this dish a few hours ago, the scent still just barely lingers. And it is fantastic. I don’t think my realtor would be too happy if we had a showing (after all, no smell is the best smell when selling a house!) but I could just bathe in this scent if it were possible. Ginger, lime, curry, and coconut…smells like summer. I’ve really been trying to branch away from comfort food- but this dish itself could be considered that to me. And it’s basically pretty healthy. Score!
-1-½ Cup Jasmine Rice
-14 Ounces Canned Coconut Milk
-1 Pound Chicken
-2 Tablespoons Oil
-1 teaspoon Curry Powder
-1 Bunch Green Onions, Chopped And Separated Whites And Greens
-1-½ Strip Minced Ginger
-3 Cloves Garlic, Minced
-1 Cup Frozen Peas
-1 Cup Diced Pineapple, Fresh Of Canned
-⅓ Cups Chopped Basil Or Cilantro
-½ whole Lime, Juiced
-Tomatoes, Cucumbers, And Lime Wedges, For Garnish
Precook rice in coconut milk instead of water. I used a rice cooker for convenience. Use 1 1/2 cups Jasmine rice with 3 cups of coconut milk.
Cut chicken into small pieces, or shred leftover chicken. Put in pan pre-heated with oil, add curry, and cook until done.
Add white parts of green onions, stir for one minute. Add garlic and ginger and cook for another minute.