Rice:

• 1 cup jasmine rice
• ½ cup light coconut milk
• 1 green tea teabag
• 1-3/4 cups water

Instructions:

Prepare rice first. Bring water to a boil. Add rice, coconut milk and then tear open the teabag and pour the contents into the water. Stir, cover and reduce heat to low. Set a timer and simmer rice for approximately 22 minutes. While rice cooks, heat olive oil in a large non-stick pan over medium heat. Add chopped onion and sauté until translucent, adding wine as necessary to keep onions from browning. Add garlic, mushrooms and carrots. Stir well — then add curry powder, cinnamon, ginger, Molten Golden hot sauce, salt, pepper and chicken. Add the rest of the wine and the remaining coconut milk, then stir again and cover. Cook for approximately 25 minutes over medium heat, stirring occasionally. In the last three minutes of cooking, add the fresh lime juice, minced basil and bean sprouts. Cover for a couple of minutes to steam the sprouts. Stir. Serve over coconut jasmine rice and pass plenty of Molten Golden hot sauce at the table. Serves 4-6.