These exquisite, delicate cookies are perfect for any Christmas party. They would work well for afternoon tea as well. This cookie is ideal for an international buffet because of the lemon and sesame seeds. With these simple to prepare cookies, wow your friends!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon olive oil, or as needed
- 4 tablespoons red curry paste
- 2 teaspoons fish sauce, or more to taste
- 1 teaspoon crushed lemongrass, or more to taste
- 1 teaspoon crushed ginger, or more to taste
- 3 skinless, boneless chicken breasts, cut into small pieces
- 2 red bell pepper, cut into strips
- 2 yellow bell pepper, cut into strips
- 2 onions, diced
- 1 (14 ounce) can coconut milk
- 1 (8 ounce) can pineapple tidbits, drained
- 3 cups uncooked white rice
- 6 cups water
Instructions
- Heat oil in a wok over medium heat. Add curry paste, fish sauce, lemongrass, and ginger and cook and stir to release the oils, about 30 seconds. Add chicken, stir to coat, and cook until browned and no longer pink in the center, 5 to 7 minutes. Stir in bell peppers and onions and cook for 1 minute. Add coconut milk and pineapple; simmer until sauce thickens, 15 to 20 minutes.
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Taste and adjust seasonings in curry before serving over cooked rice.
- You can use a chopped fresh pineapple instead of canned. Just add 2 teaspoons of white sugar, or to taste.
- You can add coconut milk and reduce the water by 1/2 for a nice coconut rice.
Nutrition Facts
| Calories | 622 kcal |
| Carbohydrate | 93 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 4 g |
| Protein | 21 g |
| Saturated Fat | 13 g |
| Sodium | 367 mg |
| Sugars | 11 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Simple dish, but it needs more heat for me! I added some diced jalapenos and found it perfect!