Careme

Ingredients

• 365 by Whole Foods Market Organic Boneless Skinless Chicken Thighs 1 package, about 16 oz $6.49
• PRODUCE Organic Green Cabbage 1/2 small head, about 12 oz, thinly sliced $1.10
• PRODUCE Organic Carrot Bag, 16 OZ 2 medium carrots, peeled and cut on a sharp diagonal $1.69
• PRODUCE 365 Mushroom Baby Bella Slcd 8Oz Cv 1 package, 8 oz $2.99
• PRODUCE Organic Green Onion 3, thinly sliced, whites and greens separated $1.99
• PRODUCE Lime 1 lime, zested if desired and juiced $0.59
• PRODUCE Organic Cilantro 1/2 bunch, leaves picked and roughly chopped $1.79
• Pantry item 1 cup jasmine rice
• Pantry item 1 tablespoon neutral oil
• Pantry item 2 cloves garlic, minced
• Pantry item 1 tablespoon grated fresh ginger
• Pantry item 1 to 2 tablespoons red curry paste
• Pantry item 1 can coconut milk, about 13.5 oz
• Pantry item 1 tablespoon fish sauce or soy sauce
• Pantry item 1 teaspoon brown sugar or honey
• Pantry item Kosher salt and black pepper

Instructions

1. Rinse 1 cup jasmine rice until the water runs mostly clear. Combine the rice with 1 1/4 cups water and a pinch of salt in a small pot, bring to a boil, cover, reduce to low, and cook for 15 minutes. Turn off the heat and let it steam, covered, while you make the curry.
2. While the rice cooks, pat dry the 16 oz boneless skinless chicken thighs and cut them into 1-inch bite-size pieces. Thinly slice 1/2 small head organic green cabbage, peel and cut 2 medium carrots on a diagonal, slice the green onions separating whites from greens, mince 2 cloves garlic, grate 1 tablespoon ginger, chop 1/2 bunch cilantro, and juice 1 lime.
3. Heat 1 tablespoon neutral oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 4 to 5 minutes, stirring occasionally, until lightly browned on the outside but not fully cooked through.
4. Add the sliced green onion whites, 2 cloves minced garlic, and 1 tablespoon grated ginger. Stir for 30 seconds until fragrant. Add 1 to 2 tablespoons red curry paste and cook for another 30 seconds to bloom it in the oil.
5. Pour in 1 can coconut milk and 1/2 cup water. Stir in 1 tablespoon fish sauce or soy sauce and 1 teaspoon brown sugar or honey. Bring to a lively simmer.
6. Add the 8 oz sliced baby bella mushrooms, the sliced cabbage, and the diagonal-cut carrots. Simmer for 8 to 10 minutes, stirring once or twice, until the chicken is cooked through, the sauce lightly thickens, and the vegetables are tender but still bright and structured.
7. Turn off the heat and stir in half the chopped cilantro and the juice of 1 lime. Taste and adjust with more salt, fish sauce, or lime juice as needed. The flavor should be savory, lightly spicy, and bright at the end.
8. Fluff the rice with a fork and spoon it into two wide bowls. Ladle the curry over and around the rice so the grains stay partially exposed for a restaurant-style look. Finish with the green onion tops and the remaining cilantro scattered over the top. Serve with lime wedges if you like.