Chicken and Coconut Curry

I love curry. Always.
This is a very quick, almost throw together recipe and while it was good, it needs a little tweaking for next time. More heat, and more curry paste. That's about it. And I think I will keep some of the green onions aside for tossing in at the last minute so they retain a bit more colour. They were tasty, but lost colour in the cooking process.

Chicken and Coconut Curry

3/4 pound skinless, boneless chicken breast halves cut into chunks ( I used 2 breasts)

1/4 tsp salt

1 tsp canola oil

1 red bell pepper cut into strips

6 scallions (or green onions) chopped

2 1/2 tsp Thai Red curry paste ( I would amp this up to at least 4 tsps next time)

2 tsp sugar

1 tsp ground cumin

1/2 tsp ground coriander

1 (14 oz) can of light coconut milk

1 (12 oz) pkg of cauliflower florets

1 (6 oz) bag of matchstick cut carrots

Sprinkle the chicken with salt. Heat1/2 tsp oil in a large non stick skillet over meadium- high heat. Add the chicken and cook, turning occasionally until browned and cooked through. About 5 minutes. Remove from pan, and keep warm.

Add the remaining 1/2 tsp oil to the skillet. Add the bell pepper and most of the scallions ( reserve some to add at the end so they retain some colour). Cook, stirring until the scallions turn bright green:about 1 minute.

Stir in the coconut milk, cauliflower and carrots; bring to a boil. Reduce heat and simmer, covered, stirring occasionally until the vegetables are tender; about 6 minutes longer.

Return the chicken to the skillet and cook until heated through; about 1 minute.

I like to serve this with jasmine or basmati rice.  

All that Jasmine (Cinnamon and coconut scented Thai Jasmine rice)

From my eat shrink and be merry cookbook

1 cup light coconut milk
1 cup chicken or vegetable broth
1/4 tsp salt
1 1/4 cups uncooked jasmine rice, rinsed and drained
1/4 cup dried currants
2 tsp olive oil
3/4 cup diced onions
2 tsp grated ginger root
3/4 tsp ground cinnamon
1/4 tsp each of ground coriander and ground ginger
2 TBSP minced fresh cilantro

Combine coconut milk, broth and salt in a medium pan. Bring to boil over high heat. Stir in rice.
Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 12 minutes. Remove from heat and stir in currants. Cover and let stand for 10 minutes.
Heat olive oil in a large non stick skillet over medium heat. Add onions. Cook and stir until onions are tender, about 3-4 minutes. Remove from heat. Add ginger root, coriander, cinnamon, and ginger. Mix well. Return to heat. Add cooked rice. Cook and stir for 2 more minutes until mixture is well blended and spices are evenly distributed. Stir in cilantro and serve hot.

Makes 6 servings
Nutritional info per serving:
cal: 207
total fat: 3.7 g
saturated fat: 2.2 g
protein: 4 g
carbs: 40 g
Fiber: 1.8 g
cholesterol: 1 mg
sodium: 174 mg