Ingredients: 1/4 cup long-grain white rice 2 tsp canola oil 2/3 cup finely-chopped peeled carrot 3 green onions, white part only finely chopped 1/2 cup finely-chopped red bell pepper 1 med garlic clove peeled, minced 1 red jalapeno pepper stemmed, seeded, minced 1 tsp red or yellow curry paste 1 can chicken broth 1 tbsp rice or white wine vinegar 1 tsp brown sugar 1 tbsp fish sauce 1 can pineapple chunks - (8 oz) drained, coarsely chopped 1 1/2 cup diced roasted chicken breast 14 oz light coconut milk 2 tbsp finely-chopped fresh basil or mint Directions:1. In a medium-size pan, bring about 2 cups water to a boil, add the rice and cook 15 minutes. (Cook as you would pasta in an uncovered pan.) Drain well. 2. Meanwhile, in a 4-quart saucepan heat the oil over medium heat. Add carrot, green onions, bell pepper, garlic and jalapeno. Saute 5 minutes. 3. Stir in the curry paste and a couple of tablespoons broth. Cook a few minutes, stirring, until the paste dissolves. Then add remaining broth, vinegar, brown sugar, fish sauce, pineapple and chicken. Simmer 5 minutes. 4. Stir in coconut milk and rice. Heat through on medium-low heat. Add basil or mint and serve. |