Thai chicken curry and coconut rice

Chicken second courses Indian cuisine

There's something about Thai food that hooks you. It's delicious, first and foremost, but it's also surprising. The complementary contrasts of spice cooled by coconut milk, the soft noodles with crunchy vegetables, or the fluffy rice with sticky sauce. Today we're making something closer to my husband's go-to: Thai curry with coconut rice. I find this dish very comforting, especially on winter nights. <br /> <br />I like to choose vegetables with a lot of color to brighten the dish and help me be creative when shopping. This time we're using snap peas, bell pepper, and carrots, but you can improvise with what you like or have in the fridge. <br /> <br />Also, let me tell you about this coconut rice. It is so simple and so delicious, and you can make it with any amount of rice you want. Instead of water or broth, use a combination of half coconut water and half canned coconut milk. The rice is so flavorful and complimentary to things like this curry.