While I’m testing all these Christmas cookies, I’m trying to eat a little lighter for my meals! Believe it or not, this still tastes great without the coconut milk. Here’s a great, one-pot recipe that takes minutes to cook and is full of flavor. Serves 1 as a main course or 2 as an appetizer.
Ingredients
1 cup Jasmine rice
1 generous tsp red curry paste
1/2 tsp dried lemon grass (it’s in the grocery store or Asian stores)
1/2 tsp fish sauce
1 handful of mixed greens
4 large leaves of basil
3-4 oz diced, cooked chicken breast (boneless, skinless)
Method
Add water to a two-quart saucepan for the rice according to package directions. Add the curry paste, lemon grass and fish sauce. When the water boils, add the rice. Stir. Dice the chicken and put on top. Continue to simmer for the minutes indicated on rice package. Put a handful of mixed greens in a bowl and put the rice mixture on top. Thinly chiffonade basil and garnish the dish. Eat!
