Thai Ginger Chicken With Yellow Jasmine Rice
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Jasmine Rice (uncooked)1 tsp
Ground Turmeric3 tbsps
Canola Oil (divided)2 cloves
Garlic (minced)3 cup
Unsweetened Coconut Milk1 cup
Cilantro Leaves (fresh)Directions:
1
Prepare the rice according to the package directions, adding the turmeric to the cooking water
2
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat
3
Add the chicken and cook until browned, stirring often
4
Remove the chicken from the skillet
5
Heat the remaining oil in the skillet
6
Add the eggplant, red pepper and onion and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally
7
Add the garlic and cook and stir for 1 minute
8
Add the broth and heat to a boil
9
Reduce the heat to medium
10
Cook for 8 minutes, stirring occasionally
11
Place the coconut milk, jalapeno peppers and cilantro into a blender
12
Cover and blend until the mixture is smooth
13
Stir the coconut milk mixture in the skillet
14
Return the chicken to the skillet
15
Cook until the chicken is cooked through
16
Serve the chicken mixture with the rice