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Please Fave the original Here

And another another great great dish dish from from !

...Dammit, needed to turn off "reverb" and add more cowbell :p

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Recipe found here: https://www.hellofresh.com/recipes/.....e99a13fb4bddf0

Thoughts: God I love coconut curry, I know I just had it but this time it's with chicken, green beans, and onions. I replaced the bell peppers with onion and green beans, bell peppers in my opinion take over any dish you put them in because they have such a strong flavor, and if you don't like that flavor it'll ruin the dish. I always really love the lime zest rice in these recipes.

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Recipe is as follows:

½ cup Jasmine Rice

1 unit Bell Pepper

1 unit Lime

¼ ounce Cilantro

1 unit Chili Pepper

10 ounce Chicken Breast Strips

1 tablespoon Curry Powder

1 unit Coconut Milk

1 ounce Sweet Thai Chili Sauce

1 unit Chicken Stock Concentrate

4 teaspoons Vegetable Oil

1 teaspoon Sugar

1 tablespoon Butter

Kosher Salt

Pepper

To make:

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Prep
2
• While rice cooks, wash and dry all produce. • Core, deseed, and dice bell pepper into 1-inch pieces. Zest and quarter lime. Mince cilantro. Thinly slice chili. • Pat chicken* dry with paper towels.

Cook Bell Pepper
3
• Heat a large drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add bell pepper and a big pinch of salt. Cook, stirring occasionally, 5 minutes.

Cook Chicken
4
• Add chicken, another large drizzle of oil, and a big pinch of salt to pan with bell pepper. Cook, stirring occasionally, until chicken is lightly browned, 3-4 minutes (it’ll finish cooking in the next step). • Stir in half the curry powder (all for 4 servings); cook for 1 minute.

Simmer Sauce
5
• Thoroughly shake coconut milk in container before opening • Stir ⅔ cup coconut milk (1⅓ cups for 4 servings), chili sauce, stock concentrate, juice from half the lime, and 1 tsp sugar (2 tsp for 4) into pan with chicken mixture. Bring to a simmer, then reduce heat to medium low. Simmer until sauce is thickened, bell pepper is tender, and chicken is cooked through, 4-6 minutes. • Taste and season with salt and more lime juice if desired. Turn off heat.

Finish & Serve
6
• Fluff rice with a fork; stir in lime zest, half the cilantro, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between shallow bowls and top with coconut curry chicken, remaining cilantro, and a pinch of chili if desired. Serve with any remaining lime wedges on the side.