Thai Coconut Chicken Curry

• 96
  1 1/2 cups jasmine rice, rinsed

  Organic White Jasmine Rice96$9.99Buy from Lundberg Family Farms
• 2 1/2 cups water
• 98
  700 g chicken breast, sliced into bite-sized strips

  Chicken Breast98$24.00Buy from Leipers Creek Farm
• 96
  1 tbsp virgin coconut oil

  Whole Kernel - Virgin Coconut Oil96$12.29Buy from Dr. Bronner's
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 84
  1 tsp ground ginger

  Organic Ground Ginger84$16.00Buy from Smith & Truslow
• 70
  1 1/2 tbsp curry powder

  Curry Powder (Salt-Free) Organic70$5.00Buy from Gneiss Spice
• 88
  1 3/4 cups coconut milk

  Cocomi Coconut Milk 400ml88$10.49Buy from FOOD COME COME
• 86
  2 tbsp coconut aminos

  Coconut Aminos, Certified Organic86$10.68Buy from Wildly Organic
• 1 tsp salt

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Combine the rinsed jasmine rice and water with 1/4 teaspoon of the salt in a medium pot over medium-high heat, bring to a boil, then cover, reduce heat to low, and cook for 15 minutes before removing from heat to rest covered for 5 minutes.

2. 2

   While the rice cooks, melt the virgin coconut oil in a large deep skillet or sauté pan over medium-high heat.

3. 3

   Add the sliced chicken breast strips and sear for 4 to 5 minutes, stirring occasionally, until lightly browned on the outside.

4. 4

   Lower the heat to medium, stir in the minced garlic, ground ginger, and curry powder, and cook for 1 minute until highly fragrant.

5. 5

   Pour in the coconut milk, coconut aminos, and the remaining 3/4 teaspoon of salt, stirring well to scrape up any browned bits from the bottom of the pan.

6. 6

   Bring the curry to a gentle simmer and cook uncovered for 6 to 8 minutes, until the sauce thickens slightly and the chicken is fully cooked through.

7. 7

   Turn off the heat, and fluff the resting jasmine rice with a fork before ladling the hot coconut chicken curry on top.