- 2 cups instant rice
- 7-ounce package chicken
- 1 packet panang or red curry paste (1.75 ounces)
- 1 Tbsp coconut oil or 1 packet
- ¼ cup dried shredded basil
- ¼ cup diced dried red bell pepper
- 1 packet coconut cream powder (1.76 to 2 ounces)
Pack the rice in a quart freezer bag. Pack the dried basil and peppers in a small bag. Put the chicken, coconut cream, oil and curry paste packets with the bags.
Add ½ cup cool water to the basil/pepper bag and set aside.
Bring two cups water to nearly boiling. Add to the rice bag, sealing tightly. Put in a cozy for 15 minutes.
Meanwhile, in your pot heat the oil over a medium flame. Add the curry and cook for a minute, stirring constantly. Drain off any water remaining in the basil bag and add to the pan, cooking for a minute.
Add chicken and heat through. Add in the packet of coconut cream powder and stir in quickly. Slowly add in 1 cup water, stirring. Add in 1 more cup of water slowly, as needed to thin the sauce. Not all may be needed though. Bring the sauce to a bowl.
Either serve the sauce over the rice, or mix together for a large one pot meal.