3/4 cup yellow bell pepper, seeded and chopped
1/2 cup carrot, peeled and chopped
1/4 cup fresh lime juice
2 tbsp curry paste (Thai style), or to taste
1 lemongrass stalk, minced
2 tbsp ginger, minced
1 tbsp garlic, minced
3 tsp brown sugar
1 tsp kosher salt
1 14-oz can coconut milk (do not shake!)
1/4 tsp ground tumeric
1/2 cup dry sparkling wine
1 tbsp olive oil (or as needed)
2 cups mixed julienned vegetables like carrots, peppers, onions, squash
6 oz. grilled boneless, skinless chicken breast, cut into thin strips
1 1/2 cups cooked jasmine rice (warm)
12 stems cilantro (for garnish)
1Place the yellow peppers, carrot, lime juice, curry paste, lemongrass, ginger, garlic, brown sugar and kosher salt in the work bowl of a food processor. Whir until finely chopped, scraping down the sides once or twice.
2In a medium sauce pan, spoon out the coconut cream or solids off of the top of the coconut milk. Heat over medium heat until the extra liquid has bubbled away, then stir in the pepper-curry mixture. Saute in the coconut cream for a few minutes until aromatic and then stir in the remaining coconut milk, turmeric and wine.
3Bring the sauce to a simmer, reduce the heat and cook for about 15 minutes or until the vegetables are very tender. Puree the sauce with an immersion blender, food processor or upright blender until smooth. Taste and adjust seasoning if needed.
4To finish the dish: Heat a large skillet over medium high heat and add the olive oil and then the julienne vegetables. Sauté lightly until tender-crisp, then stir in the coconut curry sauce. Heat through and toss in the cooked chicken breast.
5Spoon the rice into mini takeout containers or small bowls and then spoon over the chicken, vegetables and curry sauce. Garnish with the cilantro sprigs and serve right away with chopsticks.