Best Jasmine Rice And Red Curry Chicken Wonton Bowls Recipes

THAI RED CURRY CHICKEN

Steps:

• Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
• Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. (Do not let the sauce boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
• Note: As always, take care when working with jalapeño peppers. If you touch the seeds or ribs, be sure to wash your hands well and avoid touching your eyes.
• Note: It's important to wait until you're ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook.

JASMINE RICE

Steps:

• Rinse and drain rice in cold water to remove starch and impurities. Place drained rice and the cold water in a heavy saucepan. Bring the water to a rolling boil, uncovered, over high heat.
• Stir, reduce the heat to low, cover the pan tightly, and cook for 20 minutes. Remove the covered pan from the heat and let stand 10 minutes without removing the lid.
• Remove the lid and fluff the rice gently with a fork or rice paddle. Serve warm.

RED CURRY CHICKEN WONTONS WITH PLUM SAUCE

Steps:

• Put the chicken, lime juice, honey, red curry paste, and cilantro into a medium bowl and mix well by hand.
• Lay out 10 wonton wrappers in a row. Put 1 heaping teaspoon of the chicken mixture into the center of each square. Working quickly, dip your fingers into the water and moisten the edges of the wonton. Fold it over the filling to form a triangle, pressing well to seal. Curl the 2 points in towards each other, moisten 1 point and press them together to form a bishop's hat. Repeat with the remaining wontons and freeze. The recipe may be made up to this point 1 week in advance.
• Pour 3 inches of the vegetable oil into a large saucepan and place over medium heat until a bread cube dropped into the oil browns within 30 seconds. When ready to cook, drop the wontons into the hot oil in batches of 6 until puffed and golden, about 3 minutes. Remove and let the excess oil drain. Garnish with chopped chives and serve with Golden plum sauce on the side.

CHICKEN WITH JASMINE RICE

Steps:

• While rice is still warm, sprinkle with 1 tablespoon of the lemon juice and toss to mix well.
• While chicken is still warm, sprinkle with remaining 3 tablespoons lemon juice and garlic.
• In large nonstick skillet, heat oil over medium high heat; add onions and peppers, stirring constantly for about 1 minute.
• Add chicken and stir fry about 1 minute.
• Add cooked rice and stir-fry.
• Add soy sauce, fish sauce and cinnamon, cooking and stirring until heated through, about 1 minute.
• Pour chicken broth over all and stir fry 1 minute more.

JASMINE RICE AND RED CURRY CHICKEN WONTON BOWLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place each wonton/egg roll wrapper in a small non-stick tortilla bowl maker. Bake for 8 minutes. Allow to cool and remove from bowl maker.
• Prepare rice according to package directions.
• Bring coconut milk to a simmer in a large skillet over medium heat . Stir in curry paste and brown sugar until well blended; bring to a boil. Reduce heat to low and simmer 5 minutes. Stir in chicken and vegetables. Cook until chicken is warm and vegetables are tender crisp, about 5 minutes.
• Evenly spoon jasmine rice into the wonton bowls. Top with red curry mixture and serve.