Red Curry Chicken & Steamed Rice

This recipe is my version of a favorite dish served at Shiki, a Japanese restaurant here in Cody, WY. It is so pretty and so full of flavor. To lighten up on the heat, use half yellow curry powder, half red. The kids love it!

3 skinless, boneless chicken breasts, sliced in strips
salt
sugar
1 T. sesame or vegetable oil (if you have toasted sesame oil use a little of that, too, because YUM)
1 lg. onion, sliced in strips
1 red bell pepper, sliced in strips
2-3 carrots, peeled and sliced
2 cans coconut milk (unsulphered)
1/2 c. unsweetened, unsulphered coconut flakes (optional)
1 c. chicken broth
1/4 c. flour
1 T. red curry powder OR
1 tsp red curry paste +1 tsp green curry paste (more or less to taste)
3/4 T. salt
3-4 T. sugar
1/2 c. milk or cream

Get rice started, following instructions below, or using a rice cooker. Add oil to hot pan or wok. Sprinkle chicken with salt and sugar. Add to pan and fry over HI heat until golden on edges.
Add onion slices, pepper strips, carrots, and coconut flakes. Stir fry until onion starts to become translucent.
In a medium sauce pot whisk curry into coconut milk over MED heat.
In a shaker bottle or mason jar with lid, shake together broth and flour, to blend until smooth. Slowly whisk flour mixture into curry mixture and stir as it thickens.
Add salt, and sugar; taste and adjust. Stir until thick and smooth. Remove from heat.
Drizzle in milk or cream while stirring. Add curry mixture to chicken and vegetables.
Serve in bowls or on plates, ladled over rice. Sprinkle a little coconut or chopped cashews over the top, if desired.

Steamed Rice
6 c. water
3 c. rice

Add water and rice to large pot. Place over HI heat and bring to boil. As boiling begins, cover and reduce heat to MED. Boil for 5 minutes, then turn off heat. Rice is ready when all liquid has been absorbed. Leave covered. Fluff with fork before serving.