Coconut & Curry Chicken Bisque
Serving: 4-6
INGREDIENTS
DIRECTIONS
Place the chicken breasts on a baking sheet, sprinkle with salt and pepper. Cook for 15 minutes in 350 degree oven. Let cool to handle, then shred with two forks. Measure out 1 1/2 cups. Set aside.
While chicken is cooking, cook the rice as well. Pour 1/2 cup of jasmine rice into a shallow pan with lid. Cover with 1 cup of water. Cover and bring to a soft boil. Reduce heat to low and let simmer for about 15 minutes. Uncover and let cool.
In a large stockpot, heat 2 Tbsp olive oil over medium heat. Add carrots, onion, lemongrass and red curry paste. Cook until carrots are tender, 10-15 min.
Add chicken, fish sauce, ginger, and garlic to pot. Stir and cook another 5 min.
Add chicken stock, coconut milk, water, tomato paste, green onions, garlic powder, cumin, brown sugar, salt and pepper. Bring to a low boil and then reduce heat to simmer for 15 min.
Turn off heat. Add rice and the juice of a lime. Let rest for 10 min, taste and add more salt or curry if desired.
Ingredients
Directions
Place the chicken breasts on a baking sheet, sprinkle with salt and pepper. Cook for 15 minutes in 350 degree oven. Let cool to handle, then shred with two forks. Measure out 1 1/2 cups. Set aside.
While chicken is cooking, cook the rice as well. Pour 1/2 cup of jasmine rice into a shallow pan with lid. Cover with 1 cup of water. Cover and bring to a soft boil. Reduce heat to low and let simmer for about 15 minutes. Uncover and let cool.
In a large stockpot, heat 2 Tbsp olive oil over medium heat. Add carrots, onion, lemongrass and red curry paste. Cook until carrots are tender, 10-15 min.
Add chicken, fish sauce, ginger, and garlic to pot. Stir and cook another 5 min.
Add chicken stock, coconut milk, water, tomato paste, green onions, garlic powder, cumin, brown sugar, salt and pepper. Bring to a low boil and then reduce heat to simmer for 15 min.
Turn off heat. Add rice and the juice of a lime. Let rest for 10 min, taste and add more salt or curry if desired.
