from Quick Food
1 1/4 cups jasmine rice
1 Tbsp. olive oil
1-2 Tbsp. Thai green curry paste
4 kaffir lime leaves (I have made without as well)
1 Tbsp. fish sauce
2 tsp. brown sugar
14-oz. can coconut cream
1 1/2 lbs. skinless, boneless chicken breasts, cut into strops
4 Tbsp. roughly chopped cilantro leaves
2 Tbsp. whole cilantro leaves (for garnish)
1. Cook rice in rice cooker or in large saucepan.
2. Meanwhile, heat oil over high heat in a saucepan or wok. Add curry paste and lime leaves and fry over medium-high heat for 1-2 minutes or until nice and fragrant. Add fish sauce and sugar, mix well. Pour in coconut cream, bring to a boil, add chicken strips. Reduce heat to medium and simmer for 12-15 minutes, until the sauce is reduced and the chicken is fully cooked.
3. Before serving, strip chopped cilantro through hot rice. Serve curry over the cilantro rice and garnish with whole cilantro leaves.