Different brands of curry paste vary in heat so for this chicken curry recipe, add to taste.
- Place rice, lemongrass and 3 cups cold water in a medium saucepan over high heat. Bring to the boil, stirring occasionally. Reduce heat to low. Simmer, covered, for 10 to 12 minutes or until rice is tender and liquid has absorbed. Remove from heat. Stand, covered, for 10 minutes. Remove and discard lemongrass.
- Heat oil in a wok over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add chicken. Cook, stirring, for 5 minutes or until browned. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
- Stir in coconut milk and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until chicken has cooked through, adding snow peas for the last 2 minutes of cooking. Remove from heat. Stir in three-quarters of the basil leaves. Divide rice between bowls. Spoon over curry. Top with remaining basil leaves.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set