Creamy Coconut Chicken and Vegetable Curry with Rice

1.Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice with 4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2.In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

3.Add the chicken pieces to the skillet and cook until they are browned on all sides, about 5-7 minutes. Season with salt, pepper, and turmeric.

4.Stir in the curry powder, chili flakes, and sugar, mixing well to coat the chicken evenly with the spices.

5.Pour in the coconut milk, soy sauce, and fish sauce. Bring the mixture to a gentle simmer.

6.Add the sliced bell pepper, green beans, and carrots to the skillet. Cook for about 10-12 minutes, or until the vegetables are tender and the chicken is cooked through. Adjust seasoning with more salt and pepper if needed.

7.Once the curry is ready, remove it from heat and let it sit for a few minutes to thicken slightly.

8.Serve the creamy coconut chicken and vegetable curry over the fluffy jasmine rice, garnished with fresh cilantro.