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This fragrant dish is a joy to prepare and takes just over half an hour.
You could easily substitute firm sliced tofu for the chicken.
2 TB. extra virgin olive oil
1 large onion, chopped
4 cloves fresh garlic, minced
8 ozs. fresh mushrooms, sliced
1 bag (16 ozs.) baby carrots
1 cup dry white wine
1 TB curry powder
2 tsp. cinnamon
1 TB fresh ginger, peeled and minced
3 TB Molten Golden hot sauce
1 tsp. seasoned salt
black pepper, to taste
3 boneless, skinless chicken breasts, cut into bite-sized pieces
1 can light coconut milk (1/2 cup will be used in the rice)
juice of 1 fresh lime
2 TB fresh basil leaves, minced
2 cups fresh mung bean sprouts
1 cup jasmine rice
½ cup light coconut milk
1 green tea teabag
1-3/4 cups water
Prepare rice first. Bring water to a boil. Add rice, coconut milk and then tear open the teabag and pour the contents into the water. Stir, cover and reduce heat to low. Set a timer and simmer rice for approximately 22 minutes.
While rice cooks, heat olive oil in a large non-stick pan over medium heat. Add chopped onion and sauté until translucent, adding wine as necessary to keep onions from browning. Add garlic, mushrooms and carrots. Stir well — then add curry powder, cinnamon, ginger, Molten Golden, salt, pepper and chicken. Add the rest of the wine and the remaining coconut milk, then stir again and cover. Cook for approximately 25 minutes over medium heat, stirring occasionally. In the last three minutes of cooking, add the fresh lime juice, minced basil and bean sprouts. Cover for a couple of minutes to steam the sprouts. Stir. Serve over coconut jasmine rice and pass plenty of Molten Golden at the table. Serves 4-6.
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