In a saucepan, bring the rice, water, canola oil and a pinch of salt to a boil; cover. Simmer over low heat for 15 min.
Meanwhile in a med skillet, toast the coconut over moderately low heat, stirring, until golden, about 5 min. Transfer to a plate and let cool.
In a large skillet, heat 1 T of the olive oil. Add 1 T of the ginger and cook over med-hi heat until fragrant, about 30 sec. Add the chicken, season with salt and pepper and cook until lightly browned, abut 5 min. Transfer to a bowl.
Add the remaining 1 T of the olive oil to the skillet. Add the onion and the remaining 1 T of ginger; cook over med heat for 5 min, stirring frequently. Add the coconut milk, stock and curry paste and bring to a boil, stirring. Simmer the sauce for 5 min until thickened.
Add the ckicken, 1/3 c basil, 2 T cilantro and the scallions; simmer until the chicken is cooked through, 5 min. Season with salt & pepper.
Transfer the rice to a bowl and mix with coconut.
Serve chicken over rice topped with peanuts
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (548g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 432 (54%)|
|Amt Per Serving||% DV|
|Total Fat 48g||64 %|
|Saturated Fat 25.5g||128 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 0mg||0 %|
|Sodium 286.5mg||10 %|
|Potassium 710.1mg||19 %|
|Total Carbohydrate 82.1g||24 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 75.8g|
|Protein 16.8g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 799
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