Cooking Instructions
1.
Cut the
Chicken Thighs (4)
into one inch pieces, and place in a medium bowl.
2.
Add
Granulated Sugar (2 Tbsp)
,
Curry Powder (1 tsp)
,
Fish Sauce (2 tsp)
, and
Salt (1 tsp)
. Mix until well combined. Place into the refrigerator and let marinate until ready to use.
3.
Using a colander, rinse and drain
Jasmine Rice (2/3 cup)
.
4.
In a small saucepan, add
Water (1 cup)
and the jasmine rice and bring to a boil over medium high heat. Stir once, then cover and reduce heat to low and simmer for 10 minutes.
5.
Remove from heat, fluff, and hold until plating.
6.
In a medium saute pan, heat
Canola Oil (1 Tbsp)
over high heat.
7.
When the oil is hot, add the
Shallot (1)
,
Serrano Chili (1)
,
Lemongrass (1 stalk)
and cook for 1 minute until fragrant.
8.
Add the chicken mixture and
Red Bell Pepper (1/2)
. Stir and cook for 1 minute undisturbed.
9.
Add the
Coconut Milk (1/2 cup)
and lower heat to medium low. Cook for 7 minutes, stirring occasionally. Remove chicken from heat and set aside until plating.
10.
Meanwhile, in a medium sauce pan over medium high heat, add
Canola Oil (1 Tbsp)
. When hot, add the
Garlic (1 clove)
and stir fry until aromatic.
11.
Add the
Broccolini (1 3/4 cups)
,
Salt (1/4 tsp)
, and
Water (1 Tbsp)
, and cook for three 3 until tender. Remove from heat and set aside for plating.
12.
In the center of two plates, place the jasmine rice. Add the lemongrass chicken over the rice and place the broccolini on the side. Garnish with
Fresh Cilantro (1/2 cup)
