Michelin-Star Quality Thai Gluten-Free Green Curry Chicken with Coconut Rice & Crispy Tofu

Allergens

None

Ingredients

• 1 lb boneless chicken thighs
• 2 cups jasmine rice
• 1 can coconut milk (14 oz)
• 3 tbsp Thai green curry paste
• 1 cup thinly sliced bell peppers
• 1 cup sliced bamboo shoots
• 1/2 cup chopped cilantro
• 1/2 cup chopped green onions
• 4 oz firm tofu
• 1 tbsp vegetable oil
• Salt and pepper, to taste

Instructions

1. In a large pot, bring water to a boil and cook jasmine rice according to package instructions. Set aside.
2. Heat vegetable oil in a pan over medium heat. Add chicken thighs and season with salt and pepper. Cook until browned on all sides. Remove from the pan and set aside.
3. In the same pan, add green curry paste and cook for 1 minute until fragrant.
4. Stir in coconut milk, stirring to combine. Bring to a simmer.
5. Add sliced bell peppers and bamboo shoots to the sauce, cooking until tender.
6. Return chicken thighs to the pan and cook until cooked through. Season with additional salt and pepper if needed.
7. In another pan, shallow fry tofu until crispy and golden brown. Drain on paper towels.
8. Serve green curry chicken over coconut rice, garnishing with cilantro and green onions. Accompany with crispy tofu on the side.

Chef’s Insight

The perfect balance of flavors and textures creates an unforgettable dining experience.

Notes

Adjust seasonings to taste for the perfect balance of flavors.