Eric Ripert’s Chicken Curry with Spring Vegetables

Serves 4

The Coconut Curry:
2 tablespoons canola oil
1 shallot, thinly sliced
2 cloves garlic, thinly sliced
½ tablespoon ginger, minced
2 tablespoons Madras curry powder
2 cups chicken stock
2 cups coconut milk, full fat, unsweetened
Juice of 1 lime
4 (6-7 ounce) chicken breasts, boneless and skinless, 1 inch dice
fine sea salt and freshly ground white pepper
½ cup broccoli florets, blanched and shocked
½ cup cauliflower florets, blanched and shocked
½ cup carrots, peeled cut into ¼ inch rounds, blanched and shocked
½ cup green beans, stemmed cut into 1-inch pieces, blanched and shocked
½ cup peas, blanched and shocked
¼ cup thai basil leaves
Jasmine rice*

*Jasmine Rice
Yields 3 cups

1 cup Jasmine rice
1 ¼ cup water
1 teaspoon salt

Curry
1.For the curry, heat the canola oil in a saucepot or Dutch oven over medium heat, then add the shallot, garlic, ginger and sweat until softened, 3 to 4 minutes. Add the Madras curry powder and stir to combine. Add the coconut milk and chicken stock simmer for about 5 minutes. Season with fine sea salt and freshly ground white pepper to taste.

2.Season the diced chicken breast with fine sea salt and freshly ground white pepper. Add the diced chicken to the sauce along with the blanched vegetables and simmer for 4 to 5 minutes, till the chicken is cooked through, finish with fresh lime juice and Thai basil, serve with Jasmine rice

Jasmine Rice
1.Place rice in a bowl a rinse with water till it runs clear.

2.Place 1 ¼ cups water in a pot and bring to a boil then add salt. Add the rice stir and reduce heat to medium low and cover with a tight-fitting lid. Simmer for 12 minutes then remove from heat. Let stand for 10 minutes, remove lid and fluff with a fork or rice paddle. Serve warm