Poulet rôti et riz à la noix de coco grillée
avec sauce au cari vert
Réconfortant et parfumé, ce repas de poitrine de poulet au cari vert fait sensation, surtout lorsqu'il est servi avec du riz moelleux à la noix de coco grillée et des pois mange-tout croustillants!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
¾ tasse(s)
Riz au jasmin
56 g
Pois mange-tout, parés
2 cs
Pâte de cari verte
(Peut contenir Soya, Sulfites, Lait)
1 pièce(s)
Lait de coco
1 cs
Noix de coco, râpée
(Contient Sulfites)
2 pièce(s)
Oignon vert
1 cs
Mélange d'épices pour sauce crémeuse
(Contient Blé Peut contenir Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
Pas inclus dans votre livraison
1 cc
Huile*
0.06 cc
Poivre*
¼ cc
Sucre*
0.06 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, trim, then halve peas.
- Pat chicken dry with paper towels. Sprinkle with half the Cream Sauce Spice Blend, then season with pepper.
- Heat a large non-stick pan over medium heat. When hot, add coconut to the dry pan.
- Toast, stirring often, until golden, 1-2 min. Transfer to a plate.
- Reheat the pan over medium-high. Add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**
- While chicken is roasting, reheat the same pan over medium-high.
- Add 1/2 tbsp (1 tbsp) oil, then snow peas. Cook, stirring often, until tender-crisp, 1-3 min.
- Add green curry sauce, remaining Cream Sauce Spice Blend and 1/4 tsp (1/2 tsp) sugar to the pan with snow peas. Cook, stirring constantly, until combined, 30 sec.
- Add coconut milk to the pan, then stir to combine. Bring to a simmer. Cook, stirring occasionally, until peas are tender-crisp and curry thickens slightly, 1-3 min. Remove from heat.
- Thinly slice green onion.
- Fluff rice with a fork, then stir in half the coconut and half the green onions.
- Thinly slice chicken.
- Divide rice between bowls.
- Top with chicken, then green curry sauce.
- Sprinkle with remaining coconut and remaining green onions.