Petitchef

Thai mango chicken, glazed carrots and coconut rice

Main Dish
2 servings
15 min
45 min
Very Easy

Ingredients

Number of serving: 2

Coconut Rice :

2 cups Thai jasmine-scented white rice

1 cup good-quality coconut milk

2 cups water

2-3 Tablespoons dry shredded unsweetened coconut (baking type)

1/2 teaspooon salt


Glazed Carrots:

3 cups carrots, chopped on the diagonal into 1/4 to 1/2 inch pieces

3/4 cup water

2 tablespoons light soy sauce

2 tablespoons brown sugar

2 tablespoons butter

1 teaspoon Chinese five spice powder

Preparation

  • Coconut Rice :
    Put all ingredients in a rice cooker. Stir to mix. Then cook until done. When the cooker switches from Cook to Warm, let it cook a couple minutes more to thicken and make it stickier. Stir before serving.
  • Glazed Carrots:
    Put all ingredients in a pan. Bring to a boil, then simmer about 10-15 minutes, until carrots are cooked and sauce has caramelized. If you're in a hurry, you can microwave the carrots for 3 minutes with a little bit of water, then cook with the sauce...it only takes about 5 minutes then.

Photos

Thai Mango Chicken, Glazed Carrots and Coconut Rice, photo 1Thai Mango Chicken, Glazed Carrots and Coconut Rice, photo 2




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