3 cups canned coconut milk, well shaken
2 cups chicken stock
2 tablespoons red curry paste (such as Thai Kitchen)
1 tablespoon fresh lime juice (from 1 lime)
1 tablespoon tamarind paste
1 teaspoon granulated sugar
3 kaffir lime leaves
1 Thai basil sprig, plus more for garnish
1 garlic clove, smashed
5 tablespoons (2 1/2 oz.) unsalted butter
4 tablespoons all-purpose flour
2 cups quick-cooking white or brown rice
1 white onion, sliced lengthwise (about 1 cup)
1 red bell pepper, sliced lengthwise (about 3/4 cup)
3 boneless, skinless chicken breasts, butterflied and sliced into 2-in. pieces
Directions:
Combine coconut milk, stock, red curry paste, lime juice, tamarind paste, lemongrass,fish sauce, sugar, kaffir lime leaves, Thai basil sprig, and garlic in a medium saucepanover medium-high; bring to a boil, stirring occasionally. Cover, and remove from heat; letstand 30 minutes. Pour through a fine wire-mesh strainer into a bowl; discard solids.
Melt butter in a saucepan over medium-high. Gradually whisk in flour, whiskingconstantly until no lumps remain. Slowly whisk in strained coconut milk mixture; cook,stirring often, until thickened, 5 to 7 minutes. Remove from heat.
Preheat oven to 400°F. Scatter rice evenly on bottom of a buttered 9- x 13-inch bakingdish. Top with sliced onion, bell pepper, and chicken.
Pour coconut milk mixture evenly over chicken-rice mixture. Cover with aluminumfoil, and bake in preheated oven until rice is tender and chicken is cooked through, about1 hour. Garnish with Thai basil leaves.
