Sort ingredients
lizandcliff
QR Code
Listen
Pdf
Add your rice, 2 cups of water, and salt to a small saucepan and bring to a boil
Reduce to a low simmer, cover, and cook for 20 minutes
Remove from heat and let stand, covered, for 5 minutes
Fluff with a fork before serving
Heat a large skillet over medium and add only the cream from the top half of both cans of coconut milk
Bring the cream to a gentle boil and boil for 1 minute
Add the curry paste and mix until just combined then turn the heat down to a simmer and simmer until the coconut cream begins to release some oil and there are red streaks in the mixture, about 3-5 minutes, stirring infrequently
Add the chicken and cook for another 4-5 minutes
Add the remainder of the cans of coconut milk and ½ cup water and bring to a gentle boil
Add the veggies, stirring to incorporate, and cook for another 3-5 minutes
Add the fish sauce and coconut sugar and cook for 2-3 more minutes. Taste and add more fish sauce or coconut sugar to your preference
Add the basil leaves and cook for 1-2 more minutes
Remove from heat and serve over warm rice