These two recipes, both in Gabrielle’s section of the cookbook, sounded like they’d go perfectly together! Both included chicken broth and coconut milk.
This rice was actually pretty quick to throw together, and was so good I could have eaten it by itself!
Chicken broth, parsley, scallion greens, and cilantro are blended together in a blender until finely chopped. Then the mixture is poured into a measuring cup, and more broth is added until there’s a full 2 cups of liquid.
Now to make the actual rice!
Butter is heated in a saucepan, the scallion whites are cooked until browned, and then the rice is stirred in until coated with butter (I used Jasmine rice since it’s what I already had in my cabinet). The green broth and coconut milk are poured in, and the rice is cooked like pretty much all rice is – bring to a boil, cover with a lid, and let simmer until all liquid is absorbed and rice is tender.
I loved this so much, I will definitely be making it again! The herbs added a great flavor!
There’s nothing tricky about this recipe. It’s made pretty much the same as regular rice, but instead of water you use coconut milk and a blended up mixture of chicken broth and herbs.
This is more expensive than your typical rice. In addition to the dried rice itself, you’ll also need chicken broth, parsley, scallions, cilantro, butter, and a can of coconut milk.
Chicken (or Shrimp) Curry in a Hurry
There is a substitute option in this recipe for shrimp if you’d prefer that, but I went with the main chicken recipe.
This recipe involves chopping beforehand, but you can do this part in advance – scallions, garlic, ginger, two types of pepper, chicken breasts, and onion.
The scallions, garlic, ginger and chili pepper are blended together in a food processor until finely chopped, and then set aside. The chicken is seasoned and then tossed with flour.
Time for cooking! The chicken is cooked in oil until browned on all sides, and then the sliced onion, sliced red bell pepper, and ginger-garlic mixture are blended in. Curry powder is thrown over the entire thing and it’s cooked until onion and pepper are wilted. Finally, in go the chicken broth and coconut milk.
The mixture is brought to a boil and continues cooking until chicken is no longer pink on the inside and the sauce has thickened slightly.
This was also delicious! I do wish there was some more chicken in there, but despite that I really enjoyed this meal and thought the coconut was a nice yet subtle addition to the flavor.
Lots of chopping is involved here, which makes it less of a time-saver than the title would suggest unless you prep the ingredients in advance. You’ll spend most of the time over the stove making sure the chicken is cooked through and the veggies don’t burn before you add the liquid.
You’ll need scallions, garlic, ginger, chili pepper, chicken breast (or shrimp), flour, yellow onion, red bell pepper, curry powder, chicken broth, and canned coconut milk.