Thai Chicken & Rice

We love Thai food and this is one of my easiest Thai dishes. It isn't authentic.....I mean, you won't find this in any Thai restaurant (at least not a reputable one). It's my version of Thai Chicken & Rice. This is really better if you let it sit in the fridge so that the flavors can meld together. I try to make this the day before we eat it or at least the morning of.

At the bottom of this post, I have pictures of the Thai products I find at my grocery store. If you've never tried Thai food before, this is a nice introduction. You will get a real feel for the flavors of Thai food without it being too spicy or weird.

Thai Chicken & Rice:
1 lb chicken tenderloins, cut into 1 inch pieces
2 cans lite coconut milk
2 Tablespoons olive oil
1-2 Tablespoons red curry paste (depending on how hot you like things)
1 box coconut rice
***If you have veggies and you want to add them, do it. Sometimes I do and sometimes I don't. Tonight, I didn't really have anything in the fridge, however onions, carrots, zucchini, or peppers are all great additions to this dish.

Directions:
1. Pour olive oil in a skillet and let it get hot.
2. Add curry paste and cook until you can smell the paste. This sounds weird but is actually says to do this on the bottle. It will smell spicy and good.
3. Add one can of coconut milk and cook over low heat until the curry paste has dissolved into the milk. Do not let milk come to a boil.
4. Add chicken to the milk mixture and add until done.
5. In another pot, bring 1 can of coconut milk to a boil.
6. Add contents of rice box, stir and remove from heat.
7. Once the rice has cooled and the chicken/curry mixture has cooled, combine the two in your skillet and place in the fridge.
8. When you are ready to serve, simply stick in a 350 degree oven for about 20 minutes.

I use Thai Kitchen brand coconut rice and red curry paste.....here's a picture of what they look like. If you can't find this exact brand, use whatever you can find.