Recipe
Ingredients
- 1 cup Royal® Jasmine or 1 cup Basmati Rice
- ½ medium white onion
- 1-2 cloves of garlic
- 1 Thai bird chili or red chili flakes, to taste
- 1 lb boneless chicken breast, cut into 1-inch chunks
- 2 tablespoons Grapeola® Grape Seed Oil or vegetable oil
- Salt & pepper, to taste
- Soy sauce, to taste
- 1½ tablespoons fish sauce (optional)
- A splash of rice wine vinegar (optional)
- 1 14-oz can coconut milk
- 8-10 large basil leaves
- 1 red, yellow or orange bell pepper
Instructions
- Place Royal Jasmine or Basmati rice in a medium mixing bowl. Cover with water. Rinse rice until the water turns milky. Drain rice well over a colander. Repeat this cleaning process until the water runs clear (1-2 times more). This helps get rid of grit and extra starch in the rice. Set rice aside.
- Dice the onion fine. Mince the garlic and chili. Julienne the bell pepper and basil leaves, setting aside half of each for garnish.
- In a pot, warm oil over a low heat til almost smoking. Add onion and garlic. Raise heat to medium and sauté for 1-2 minutes until the onions are aromatic and soft. Raise heat to high. Add chicken and sauté to coat it with oil and onion-garlic mixture, 2-3 minutes. Sprinkle ¼ teaspoon salt and pepper over the chicken. Reduce heat to medium and add 1 teaspoon soy sauce, fish sauce and rice wine vinegar, if you like.
- Stir in the rice. Pour in 12 ounces coconut milk and ½ cup water. Mix well and cook covered, 15-20 minutes. Stir rice occasionally to prevent it from sticking to the bottom of the pan. Cook rice until it is fluffy and the chicken is tender. If it needs more liquid to finish cooking, add the remaining coconut milk to the pot. At this time, taste for salt and stir in more as needed. Add half the bell pepper and basil. Stir gently and cook covered for 2-5 more minutes. Keep the rice covered until ready to serve.
- Place Thai Coconut Rice in a serving dish and serve hot, garnished with remaining basil and bell pepper.