This is the recipe that was on our original 2018 packaging. The big difference is less coconut milk.
Shopping List & Prep (serves 4)
1½ lbs boneless skinless chicken thighs or breasts (or substitute with tofu) cut into 1-2" pieces 2 cups vegetables like broccoli, green beans, bell peppers or carrots, cut into bite-size pieces
½ small bunch cilantro (or basil, Thai if available), roughly chopped—approx. ¾ cups
1 shallot, minced
1 clove garlic, minced
1 lime, zest & juice
13.5 oz can coconut milk (full fat works best)
2 TBSP vegetable oil
2-4 cups cooked jasmine rice
Directions
Steam vegetables until al dente (firm), put aside.
In large sauté pan or Dutch oven, heat oil over medium-low heat.
Add shallot and garlic. Cook, stirring often until softened, about 5 minutes.
Add Masi Masa Spice Blend and cook, stirring constantly until spices turn darker, about 1 minute.
Add chicken (or tofu), toss until coated. Add coconut milk and lime zest. Bring to a boil. Lower heat and simmer at a gentle bubble until chicken (or tofu) is cooked through, about 10 minutes.
Add steamed vegetables, lime juice and two-thirds of chopped cilantro and stir until heated through, about 1 minute.
Serve over jasmine rice topped with remaining cilantro.
This is one of the most strangely delicious mashups we’ve ever tasted. We’ve created two versions—one with chicken and vegan/vegetarian. Try them both!
This tried and true favorite takes no time to prep (less than 15 minutes) and there’s no need to turn on the stove or oven, because it’s all done in your rice cooker!
Sending gifts? You can ship Masi Masa Spice Blends to multiple addresses. Just shop until you have all your gifts in your cart. Then enter mailing and gift messages at checkout. We’ll take care of the rest!