Ingredients
2-3 cups long grain rice or whichever you prefer
2 chicken breasts, sliced or cubed
2 tablespoons cornstarch
1 teaspoon oil for vegetables
1/2 green bell pepper, julienne
1/2 yellow bell peper, julienne
1/2 red bell pepper, julienne
1/2 small onion, julienne
4 cubes palm sugar
1/2 teaspoon water
1 tablespoon oil for chicken
1 stick of curry leaves
1 tablespoon red curry paste
1/2 teaspoon of salt
1 teaspoon fish sauce
1/2 can CHAOKOH coconut milk (13.5 oz can)
Directions
- Cook rice based on directions on the rice packet.
- Cut chicken breasts into slices or in cubes.
- Sprinkle cornstarch over chicken breasts and refrigerate.
- Heat oil in a wok or pan. Cook green, yellow, red bell peppers, and onion for 2 to 3 minutes. Once cooked, set aside.
- Melt palm sugar and water together in microwave for 1 minute or until melted.
- Heat oil in wok or pan. Cook chicken for 5 to 6 minutes. At the 2 minute mark, add curry leave, red curry paste, salt to the chicken.
- Add 2 tablespoons palm sugar, fish sauce, and coconut milk to the chicken.
- Taste to see if you feel there is anything lacking (spice, salt, etc.)
- Serve warm with rice.
