Thai Red Curry Chicken with Lime Scented Coconut Rice

I really do need to think about better photos - this doesn't look as appetizing as it could.

I love when meals come together.  You know, those last minute ones, where you've been out of the co untry for five weeks and you get home and there is nothing fresh in the house - you might be lucky and have some frozen chicken and some rice, and waaaaay in the back of the pantry. . . . what's this?  A jar of Trader Joe's Red Curry Sauces?  Hmph.  Now seems like a good time to check that out.  I call the mister to see if he can grab it seems that  me a lime and a can of coconut milk because I am struck by inspiration.

Now, I have a confession to make here.  Rice and I?  Not the best of buddies.  I used to make a lot of what I called Spanish rice when I lived in Australia (tomatoes, chorizo, green onions, scrambled egg), but a lot of the time, regular old rice turns out too goopy (let's be honest, my Spanish rice was almost always too goopy - more risotto than anything else) or too dry.

My five weeks in Mexico have given me a new confidence and interest in rice, so I figured I'd go for it.  Now, I can't take all the credit here - seems I'm not the only one that has had great luck with the TJ's red curry, (and what's this?  it's not horrible for you?!  hot damn!!) so I highly recommend you grab a bottle and keep it on hand.  Plus, this only took me as long as it took the rice to cook - about 20 minutes or so.

Thai Red Curry Chicken with Lime Scented Coconut Rice
2 chicken breasts (the ones I had were nice and thin and not gargantuan monstrosities)
salt and pepper
garlic powder
olive oil
1/2 of a large white onion - 1/4 cup finely diced, the rest roughly chopped
2 cups of frozen broccoli (or fresh if you have it!)
TJ's red curry sauce
1 cup of rice
light coconut milk - 1 to 1 1/2 cups
water - 1 cup
lime zest - 1 tbsp or so

Nuke your frozen broccoli, or cook it til just tender if you're using fresh and set aside.
Season both sides of the chicken breast with salt, pepper, and garlic powder.  Put 1-2 tbsp of olive oil in a pan and heat over medium high and cook about 4-5 minutes on each side til lovely and golden brown and cooked through.  If it was a teeny tiny bit pink in the middle, that would be okay - just set it aside.
While the chicken is searing, get the rice going - In a pot, add 1 tbsp olive oil to heat over medium high and then add the finely diced onions and let them start to get translucent; you don't want them to brown.  Once ready, add the cup of rice and sort of dry fry it with the onions for a few minutes.  You can let it go until it's translucent as well, but I had people in the kitchen that I hadn't seen in a while, so I really didn't pay much attention to how far I let it go.
Add the cup of coconut milk and the cup of water.  Allow to boil, turn down to simmer, cover and allow to cook until done.  Check on the rice to see if it needs more liquid - if so, you can add more milk or water; I added another 1/2 cup of milk.
In the same pan that you cooked the chicken in, add the roughly chopped onions and a little more oil if necessary.  Sautee until just starting to get soft, then add the jar of curry sauce and broccoli.  Cut the chicken into bite sized pieces, add to the sauce, and allow to simmer over low.
If you're lucky, your chicken mixture and rice will be ready around the same time.  Just before serving the rice, stir the lime zest in.

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Awww, look at the cute little green flecks!

Spoon up some of the rice, and cover with yummy curry and eat it up!  It was enough for three people.

Curry Soup

Strangely, my cafeteria at work made a pretty kick ass chicken and curried vegetable soup yesterday with lentils and yumbombs.  It was really good and I was hoping to find a similar recipe online, though I'm sure I could give it a go myself at recreating it.  (it was basically chicken and veggies and curry - ta da!  recipe done)
A peek at the interwebs brought up this intriguing recipe though, and I definitely want to give it a whirl.  See, one of the dishes I dream about is the red curry mussels at Fog City Diner.  The only problem with this, is that I don't like mussels.  I can't order a plate of mussels just so I can eat the broth - that would be stupid.  And I can't always drag Andrea with me to eat the mussels and not share any of the broth with her - that would be mean.
So maybe, JUST MAYBE this soup could do for me, just a little, of what the broth does.  And PERHAPS I can live without the crusty sourdough, but I make no promises.

Bon Appetit tells me that this recipe is from Aruns in Chicago, where owner and chef Arun Sampanthavivat has come up with this fresh take on a traditional Thai recipe.

Thai Red Curry Soup 

2 tablespoons corn oil

1 tablespoon Thai red curry paste

12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips

4 ounces green beans, cut into 1-inch lengths

2 small Japanese eggplants, cut into 1-inch pieces

3 cups canned low-salt chicken broth

3 cups canned unsweetened coconut milk

1 tablespoon fish sauce (nam pla)

1/4 cup chopped fresh basil

Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.