Thai Chicken with Coconut Rice

Ingredients:

Marinade :
1    large lemon
1    1inch piece fresh ginger root, peeled
1    can coconut milk, divided
1    cup loosely packed fresh cilantro
1/3 cup Thai red curry paste
4    garlic cloves, peeled
3    tbsp brown sugar
1 1/2    tbsp lemon grass paste
1/2  tsp salt
4   chicken breast halves, cubed in 1inch pieces
10  mini bell peppers

 Rice:
1 1/4   cups water
1    cup coconut milk, reserved from marinade
1    cup uncooked jasmine rice, rinsed
1/2  tsp salt
1/2  tsp sugar


Directions:

In a medium sized bowl juice lemon to measure 3 tbsp.  Grate ginger with a microplane.  Combine lemon juice, ginger, 3/4 cup coconut milk, curry paste, garlic, brown sugar, lemon grass paste and salt. Combine well using a whisk.  Finley chop cilantro and add to curry mixture.  Mix well. 

Set aside 1/3-1/2 cup marinade. 

Add chicken and marinade for 30 minutes (or overnight for more flavor).  Prepare grill set to medium-high heat.  Thread chicken unto medal or wooden skewers, set aside.  Discard remaining marinade.  Thread peppers onto skewer.  Grill chicken and pepper, covered, for 10-12 minutes or until chicken is no longer pink, turning half way through. Baste with remaining marinade.  Remove from grill and set aside until rice is ready. 

While chicken cooks, combine water, reserved coconut milk, rinsed rice, salt and sugar into a microwave safe bowl.  Microwave, covered, on HIGH for 5 minutes.  Reduce power to 50%, microwave an additional 7minutes.  Check rice for done-ness, cook covered for additional 5-8 minutes as needed.  Carefully remove rice from microwave and let rise stand for 5 minutes.  Fluff rice and garnish with fresh basil, if desired.

Serve chicken over rice with a side of grilled peppers. ENJOY!


Source: This recipe was adapted from Pampered Chef Grilling Recipes.
Notes:  This recipe calls for chicken thighs.  I used chicken breast to reduce the fat.  It also calls for green onions, which I omitted.