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We took a fun spin on our Silly Goose Coconut Curry Soup to bring you this delicious and hearty Thai red curry style chicken rice bowl. This meal comes together with rich flavor in just 30 minutes! It’s even better the second day so be sure to make enough for leftovers!
Silly Goose Thai Chicken Rice Bowl
Here's what you need:
3-4 large chicken breasts, sliced thinly in short strips or lightly shredded
1 red bell pepper, sliced thinly in short strips
1 yellow or orange bell pepper, sliced thinly in short strips (or a second red)
1 onion, diced or cut in thin strips
2c chicken broth
2c cooked rice (we use Jasmine)
1 can coconut milk
1/2c thinly sliced mushrooms
4tbsp minced garlic
3tbsp red curry paste
2tbsp olive oil
1tbsp freshly grated ginger (can sub ginger paste if needed but fresh is preferred)
1/2tbsp fish sauce
Salt and pepper to taste
Optional garnishes:
freshly chopped Thai basil
freshly chopped cilantro
Instructions
Heat olive oil in dutch oven. Add sliced chicken over medium heat. Add salt and pepper and lightly brown (est. 2-3m). Set chicken aside. Add diced onion to pot, stirring through oil. After 1-2m add garlic, bell peppers and mushroom slices. Cook until tender, stirring occasionally (est. 4-5m).
Stir in red curry paste. Add freshly grated ginger and stir well. Add 1 cup broth and cook for several minutes. Stir in remainder of broth and coconut milk and cook on low for 10m to develop flavors.
Stir in chicken, raise heat to high and cook for about 10 minutes. Lower heat and add fish sauce.
Serve over cooked rice. If adding, garnish with basil or cilantro.
ENJOY!
Tips from your Top Goose
This recipe is SO good y'all - it will be delicious regardless but this is one that the FRESH ingredients make a difference. I make it with homemade broth and all freshly chopped and grated ingredients.
Alternatively you can add 2 cups of rice IN the filling but I prefer to make the rice separate then scoop the filling over it.
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