Recipe Information

• Servings: 3-4
• Total Time: 40 minutes
• Difficulty: Easy

Ingredients

• 120 g of basmati rice or 2 small bags
• 3 chicken breasts (or 4 if you’re feeling extra hungry)
• 1 orange carrot
• 1 red bell pepper
• 1 pack of snap peas
• 150 g of fresh soybeans
• 1 green onion
• 1 onion
• A drizzle of peanut oil
• 400 ml of coconut milk
• 2 teaspoons of red curry paste (found in the “Asian” aisle of your local grocery store)
• Fresh coriander (a few sprigs)

Instructions

1. Boil a pot of salted water to cook the rice.
2. Peel and slice the carrot into rounds.
3. Cut the chicken into bite-sized pieces.
4. Wash the soybeans and snap peas.
5. Chop the onion and green onion.
6. Slice the bell pepper into thin strips.
7. Rinse the coriander.
8. In a wok or large skillet, sauté the onions in a drizzle of peanut oil over low heat.
9. Once the onions turn translucent, add the chicken pieces and turn the heat up high.
10. Sauté for 4-5 minutes until the chicken is browned.
11. Lower the heat slightly and add the bell peppers and carrots. Sauté for an additional 3-4 minutes.
12. Add the soybeans and snap peas, cooking for another 2 minutes (the vegetables should remain crunchy, as they will cook further with the coconut milk).
13. Pour in the coconut milk and stir in the red curry paste.
14. Let everything simmer for 10 minutes over low heat.
15. Meanwhile, cook the rice.
16. In a bowl, place a scoop of rice and top it with the coconut milk-vegetable mixture.
17. Garnish with green onions and coriander if desired.

Notes

This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to two days.

Recipe Tips

• Adjust the amount of red curry paste to suit your heat preference.
• Feel free to substitute chicken with tofu for a vegetarian option.
• Serve with a side of lime wedges for an extra burst of flavor!

Nutritional Information

This dish is high in protein and includes a variety of vegetables, making it a balanced meal option.

Frequently Asked Questions

1. Can I use frozen vegetables? Yes, you can use frozen vegetables; just adjust the cooking time accordingly.
2. How spicy is this recipe? The spiciness can be adjusted based on the amount of red curry paste used.
3. Can I make this recipe gluten-free? Yes, ensure to use gluten-free soy sauce and curry paste.
4. What can I serve with this dish? It pairs well with jasmine rice or steamed vegetables.
5. How do I store leftovers? Store in an airtight container in the refrigerator for up to two days.