4
20 min
(No ratings yet)Step 1
Prepare rice according to package directions.
Step 2
Over medium-high level heat oil in a large saucepan. Season the chicken with salt and pepper and cook for 2 to 3 minutes, or until starting to brown.
Step 3
Stir in bell peppers, onions, curry paste, ginger and garlic. Cook, stirring, for 2 to 3 minutes, or until vegetables start to soften.
Step 4
Stir in broth, coconut milk, soy sauce and brown sugar; bring to a boil. Reduce heat to medium-low. Cook for 5 to 8 minutes, or until chicken is cooked through.
Step 5
Stir in rice. Cook for 1 to 2 minutes, or until heated through.
Step 6
Stir in bean sprouts and lime juice. Garnish with cilantro.
Contents
Before you start cooking, make sure you have all of your ingredients chopped and ready so that all you need to do is add them in when the time comes. Slice your onion and red pepper into thin strips, so they take a shorter time to soften in the pan.
If you want to mince your garlic and do not have a mincer, it is no problem at all. First, if you need only a small number of cloves, place a whole bulb on a cutting board with the root side down. Press down on top of the bulb with the heel of your hand to loosen the cloves.
Then, use your fingers to open and separate the cloves from the root. Now that you have individual cloves grab as many as you need for the recipe.
Use a knife to trim each garlic clove’s root end and tip. Place the flat side of a chef’s knife over a clove, with the blade facing away from you.
Use gentle pressure to lightly crush the clove between the cutting board. The papery skin should be easy to peel away from the clove.
Place your free hand on the top of the blade, near the tip, with fingertips touching the edge to help secure the knife (the tip should stay in the same place as you mince). Rock the knife up and down, from left to right, back and forth in a fanning motion, until chopped or minced to the desired size.
It’s best to mince fresh garlic before adding it to a dish. The more time garlic has to break down, the more enzymes are released, and the more allicin is produced. More time equals more flavour, but it can also become overpowering if left sitting too long.
If not using immediately, cover in a small airtight container in the refrigerator until ready to use. It’s best to use the garlic right away, or within an hour of chopping. Once the garlic sits for more than 6 hours, it can become bitter and overpowering in the recipe.
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