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| Spicy Red Curry Over Rice |
Ingredients:
2.5 Tbsp - red curry paste
1 Tbsp - Pastamore Fresh Jalapeño Oil
1 Tbsp - grapeseed oil
1 lb - chicken breast
2.25 cup - lite coconut milk
1/2 - medium onion
3 - carrots
3 stalks - celery
4 leaves - fresh basil
1 Tbsp - fish sauce (optional)
2 - bay leaves
1 - thai chili, minced
To taste - salt
1.5 cups - rice
Directions:
1.
Remove skin from onion and chop into 1/2" pieces. Rinse celery and cut
into 1/2" pieces on a bias. Peel carrots and cut similar in size to
celery. Chop chicken breast into bite-sized pieces.
2. Prepare rice according to directions.
3.
Heat a large pot on the stove over medium heat. Once hot, add the
grapeseed oil and red curry paste. Cook for 1-2 minutes, mixing well.
Add onion, celery, and carrots and cook for 3-5 minutes, stirring
often.
4. Add lite coconut milk, Thai chili, bay leaves, and chicken breast. Cook for 10-15 minutes.
5.
Add fish sauce and Pastamore Fresh Jalapeño Oil. Cook for 5 minutes and
adjust seasoning as needed. Remove and dispose of bay leaves.
6. Plate rice, top with spicy red curry, and garnish with finely chopped fresh basil.
