1 1/2 cups uncooked long-grain rice
2 tablespoons butter
1 tablespoon all-purpose flour
1 1/4 cups chicken broth
1/2 cup milk
1/2 cup coconut milk
3 tablespoons red curry paste
2 tablespoons fresh lime juice
2 teaspoons grated ginger
1/2 teaspoon salt
3 cups shredded, cooked chicken
1 1/2 cups fresh steamed green beans, cut into 1-inch pieces
1/2 red bell pepper, cut into thin strips
1/4 cup cilantro
Lime wedges, to taste
Prepare rice according to package directions.
Meanwhile, melt butter in a heavy saucepan over low heat, whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth, milk, and coconut milk. Cook over medium heat, whisking constantly, 2 minutes or until mixture is thick and bubbly. Stir in curry paste, lime juice, ginger, and salt. Stir chicken, green beans, and red bell pepper strips into curry mixture; cook 2 minutes or until thoroughly heated. Stir in 2 tablespoons chopped cilantro. Serve chicken mixture over rice. Serve with remaining cilantro and lime wedges.
Printed from: The Sweet and Savory Kitchen