This recipe was adapted from Rachael Ray's "Mostly" Green Curry Chicken Over Coconut Jasmine Rice. I leave some stuff out that she has listed in her recipe. I will give you my version cause it's my favorite in the whole world! I love coconut milk and the flavor is to DIE for! Kay enough chit chat-
1 1/2 C chicken stock
1- 13 1/2oz can of coconut milk
1 C Jasmine rice (it's usually in the ethnic foods aisle)
2 Chicken breasts cut into bite size pieces
1 green pepper chopped
1 yellow onion
3 garlic cloves smashed and chopped
2 cups broccoli (I use frozen)
zest and juice of 1 lime
1/4 c fresh cilantro chopped
1 c frozen peas
In a sauce pan combine 1 c chicken stock and 1/4 c coconut milk, add the rice and bring to a simmer, cover and let cook for 15-18 minutes. Keep covered until ready to serve.
While rice cooks heat a large skillet and add vegetable oil, and chicken. Season chicken with salt and pepper. Brown the chicken and add green peppers, onions, garlic, broccoli. Cook until vegetables start to soften about 4-5 minutes. Add the rest of the coconut milk and 1/2 cup chicken stock, stir to combine well. Add peas, lime and lime zest and let simmer til warmed through. Season with salt and pepper to taste. Place rice in the bottom of a serving dish and pour chicken over top. Sprinkle with cilantro.