Spicy chicken with rice and coconut milk

The recipe uses South-East Asian traditional ingredients, which can also be found on our market.

Ingredients
1 chicken breast (approximately 350g), diced
2 teaspoons of red curry paste
1 small onion, chopped
1 cup of Riso Scotti Bob cu Bob Long Grain Rice
400 ml coconut milk
½ cup of water
½ teaspoon of white pepper, ground
½ teaspoon of salt
A few dry bay leaves
3 tablespoons of sunflower oil
Fresh coriander leaves (or parsley), for garnishing

Instructions
Heat 2 tablespoons of oil in a wok. Add the onion and sauté until it becomes translucent.
Add the rice and stir for 2-3 minutes, at high heat, until well covered and slightly translucent.
Add the water, coconut milk, salt, pepper and bay leaves. Stir and bring the liquid to boil. Remove the heat and cover the wok. Boil the rice slowly for 10-15 minutes, or until the liquid has been absorbed. Put aside and leave the rice rest, covered, for 10 minutes; fluff up with a fork.
Taste it and sprinkle some salt and pepper.
While the rice cooks, heat a wok or large pan and add the rest of the peanut oil. When the oil is well heated, add the curry paste and stir rapidly. After a few seconds, add the meat pieces and stir fry for 3 minutes, or until well done. Serve aside boiled rice, garnished with fresh coriander leaves.

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