Almost a year ago, during my visit with Bryan & Jessie and the littles, I had the pleasure of eating a delicious one pot spicy coconut curry whipped up in their kitchen. Since then I have dreamt about those flavors and the smoothness of the rice. It was a delicate risotto, yet the spices exploded on the palette. Jessie shared that the recipe had originally been Martha Stewart’s, but that she had added and subtracted from Martha’s creation. Similarly, I used Martha’s recipe as a base but kicked it up a notch with some extra heat. It was delicious and I am excited for the leftovers tomorrow!
Start with 2 red peppers and if you want some extra kick add 2-4 cherry peppers. Wash, remove ribs and seeds, and cut into 1 inch strips
Wash and cut the ends off of 3/4lbs of string beans and set aside with the peppers.
Cut 2 pounds of boneless, skinless chicken thighs into cubes, season with salt and pepper and cook in a Dutch Oven that has been sprinkled with olive oil. Brown all sides about 6 minutes. Transfer the chicken to a plate and set aside.
Now it is time to create the broth. Add one can of light coconut milk, 3 tablespoons of Thai Red Curry Paste with Garlic, 1.5 cups of chicken broth, and 1/2 cup Thai simmer sauce (I purchased mine at Trader Joe’s). Bring the broth to boil.
Once a rolling boil is started, add 1 cup of jasmine rice and chicken. Lower heat on stove and cover for 15 minutes. After the 15 minutes, toss in the peppers and green beans in and cover for another 10 minutes.
Mix it all and test to make sure that rice is cooked through and enjoy!