Yellow Curry Chicken with veggies and rice

So tonight I made this and truely it is pretty simple to get the yummy take out curry flavor with out the having to leave the house. (Except maybe for ingredients :)  )

Ingredients needed

6 large chicken thighs. (You could use chicken breast if you prefer)
1 package yellow curry(S&B Golden curry). (You can decide on spice level I use medium)
1 package asparagus stir fry mix
1 package sliced carrots (Or 3 carrots medium sliced)
1 large yellow onion cut in chunks
2 Tbls sambal chili garlic sauce(If you dont like it spicy then you can leave this out just add a 2 garlic cloves)
1 bunch cilantro chopped
2 cans coconut milk
2 Tbls lemon grass paste( You can find this in the produce section)
Jasmine rice
2 Tbls sugar
half of one large lime Juice and zest
4 Tbls Oil (I used olive oil)
2 cups milk
1 chicken bouillon cube
4 cups boiling water

So I love curry! This recipe is really simple. You just marinade the chicken and then bake it. Reduce the marinade and add a few things. Make the rice and poof! Yummy curry!

Take the chicken and place it in a large bowl or baking dish. In another bowl mix together the water, half of the curry package, bouillion and let disolve. Pour over the chicken in the bowl. Add the sambal and milk. Let sit over night in your fridge.
*Fast forward 1 day*
Heat oven to 400 degrees
Put the oil in a large baking dish and place in oven to pre heat.
Once the oven is heated and the oil is hot in the pan remove the chicken from the marinade and place skin down in the oil. Let bake until chicken is done (About 35 minutes(Unless your meat is boneless and then it will take less time))
Make the jasmine rice acording to the package but replace half of the liquid with coconut milk. (I made about 5 cups of rice and so I used 1 can of coconut milk and the rest water)(If you make extra you can use it to make a quick dessert later :)  )
Pour the marinade into a large sauce pan. Add 1 can of coconut milk, 1/4 of the chopped yellow onion, about 1/2 cup chopped cilantro, lemon grass paste, sugar, the last half of the curry package, lime zest and juice. Bring to a boil then turn down to a simmer for 45 minutes, stirring occasionally. Add the stir fry mix, carrots and remaining onion. Let simmer for 25 minutes. Serve. Add a slice of lime and some chopped cilantro over the top. Enjoy!