Tuesday, October 12, 2010

Spicy Chicken-Rice Bowl



I was very excited to try this recipe. The reviews on it were great, except to say that it was really spicy. To each his own has far as heat goes! I went ahead and followed the recipe exactly and was surprised to find that it wasn’t spicy at all. Everyone has their own tolerance to heat, so that is not to say some won’t find it spicy, but I think next time I make it I will add in some red pepper flakes or more curry paste. The meal reminded me of a variation of gang panang, which is my favorite Thai dish. It was easy to make and the leftovers were great for lunch the next day. We shared the meal with family and my brother-in-law requested that I make it at least once a week!

Spicy Chicken-Rice Bowl

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1 1/2 cups uncooked long-grain rice

2 tablespoons butter

1 tablespoon all-purpose flour

1 1/4 cups chicken broth

1/2 cup milk

1/2 cup coconut milk

3 tablespoons red curry paste

2 tablespoons fresh lime juice

2 teaspoons grated ginger

1/2 teaspoon salt

3 cups shredded, cooked chicken

1 1/2 cups fresh steamed green beans, cut into 1-inch pieces

1/2 red bell pepper, cut into thin strips

1/4 cup cilantro

Lime wedges, to taste

Prepare rice according to package directions.

Meanwhile, melt butter in a heavy saucepan over low heat, whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth, milk, and coconut milk. Cook over medium heat, whisking constantly, 2 minutes or until mixture is thick and bubbly. Stir in curry paste, lime juice, ginger, and salt. Stir chicken, green beans, and red bell pepper strips into curry mixture; cook 2 minutes or until thoroughly heated. Stir in 2 tablespoons chopped cilantro. Serve chicken mixture over rice. Serve with remaining cilantro and lime wedges.

Source adapted from: MyRecipes.com

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