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Preparation time
15 minutes
Total time:
40 minutes
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Ingredients
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1 1/2 cups Basmati rice
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1 tablespoon Canola oil
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1 1/2 pounds Boneless, skinless chicken breasts cut into 1-inch chunks
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Kosher salt and freshly ground black pepper
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2 Shallots, minced
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3 Cloves garlic, minced
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3 tablespoons Red curry paste
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1 Tablespoon Freshly grated ginger
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1 (13.5 – ounce) Can Coconut milk
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1 bunch Broccolini, cut into 3-inch pieces
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2 Green onions
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3 tablespoons Chopped fresh cilantro leaves
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2 tablespoons Freshly squeezed lime juice
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Directions
- In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
- Heat canola oil in a large stockpot over medium heat. Season chicken with salt and pepper, to taste.
- Add chicken, shallots and garlic to the stockpot and cook for about 3-5 minutes, until golden.
- Stir in red curry paste and ginger for about 1 minute, until fragrant.
- Stir in coconut milk and bring to a boil; reduce heat and cook, uncovered, stirring occasionally, for about 10-15 minutes, until reduced and thickened.
- Stir in broccolini until just tender, about 3 minutes.
- Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste.
- Serve immediately with rice.
Pairing Suggestions :
- Our Certified Beer Sommelier recommends to enjoy this recipe with a malty and sweet beer such as Granville Island Infamous IPA.
- Pouring directions: Make sure you pour the Granville Island Infamous IPA in a clean beer glass with at least 1.5” of foam.
- To best explore the pairing; cleanse your palate with the Granville Island Infamous IPA., taste the dish, then repeat with another taste of Granville Island Infamous IPA. See how the dynamics of the pairing change after each bite due to the complexity of taste, texture and flavour.
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