Mostly Green Curry Chicken over Coconut Jasmine Rice

Preparation

1. Step 1

   In a sauce pot, combine 1 cup of the chicken stock, 4 ounces (1/4 cup) of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 to 18 minutes. Turn the heat off and keep the rice covered until ready to serve.

   Step 2

   While the coconut jasmine rice is cooking, preheat a large nonstick skillet over high heat with about 2 tablespoons of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces, spreading them evenly across the pan, and brown the chicken on all sides, about 3 to 4 minutes. Remove the browned chicken to a plate and reserve. Add the last tablespoon of vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapeños, ginger, and broccoli florets. Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut milk and 1/2 cup chicken stock. Bring the mixture to a boil, then reduce the heat and simmer for 4 to 5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add more salt or some hot sauce, if you like heat. Serve over the coconut jasmine rice.