Speedy Vietnamese Chicken Curry with Jasmine Rice
A quick and flavorful Vietnamese-style chicken curry, lightened with seasonal vegetables and served with fluffy jasmine rice, featuring a balanced curry spice blend.
Ingredients
- Jasmine Rice40 g
- Chicken Breast180 g
- Fish Sauce15 ml
- Onion50 g
- Garlic10 g
- Red Bell Pepper70 g
- Light Coconut Milk100 ml
- Cooking Oil7 ml
- Red Bell Pepper70 g
- Water80 ml
- Curry Powder5 g
- Zucchini70 g
- Fresh Cilantro5 g
Instructions
- 1Step 1
Rinse jasmine rice thoroughly. Combine rice and water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes (cook time overlaps, 2 min active prep).
- 2Step 2
While rice cooks, dice chicken breast into 1-inch pieces. Dice onion and bell pepper. Mince garlic. Dice zucchini (5 minutes).
- 3Step 3
Heat 7ml cooking oil in a medium pot or deep skillet over medium-high heat. Add diced chicken and cook until lightly browned (3 minutes).
- 4Step 4
Add diced onion and minced garlic to the pot, cook for 2 minutes until fragrant. Stir in curry powder and cook for 1 minute more.
- 5Step 5
Pour in light coconut milk and fish sauce. Bring to a gentle simmer. Add diced bell pepper and zucchini. Cook for 5 minutes, or until vegetables are tender-crisp and chicken is cooked through (5 minutes).
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