Thai Red Curry and Coconut Rice Bowls are a delicious and easy-to-make dish that is perfect for any occasion. This dish combines the flavors of a rich and flavorful Thai red curry with creamy and fragrant coconut rice.
Thai Red Curry and Coconut Rice Bowls is perfect for a quick and easy weeknight dinner and it can be on the table in less than 30 minutes. It’s also a great way to use up leftovers or clean out the fridge. Thai Red Curry and Coconut Rice Bowls can be served in bowls or on plates, and it’s a great way to get everyone to make their own bowl with their preferred ingredients. The dish is versatile and you can adjust the spiciness to your preference. Enjoy!
Thai Red Curry and Coconut Rice Bowls
Ingredients
Peanut Sauce:
- 1 cup Peanut butter
- Soy sauce
- little less than 1/4 cup Water
- 4 teaspoons Rice vinegar
- Sesame oil
- 2 tablespoons Thai red curry paste
- 1 tablespoon Ginger paste
- Fish sauce a touch
- Lemon grass paste
For the bowls:
- Salt
- Coconut oil
- Red bell pepper sliced
- 2 pounds Chicken sliced
- 8-10 cloves Garlic crushed
- Red chili powder
- 2-3 Green Onions sliced
- Red cabbage shredded
- Carrots shredded
- Thai Basil leaves
- Peanuts roasted
For the rice:
- 2 cups Long Rice washed
- 1 can Coconut Milk
- 1/2 cup Water
- 1 tbsp Sugar
- Salt
Instructions
Peanut Sauce:
- Place all the ingredients in the nutria bullet until smooth
Method:
- In a pot over medium heat, combine rice, coconut milk, water, sugar, and salt. boil then reduce heat, and let it simmer covered for about 18 to 20 minutes till rice is soft.
- Layer in bowls.
- In a skillet add coconut oil add chicken then the bell pepper add sliced onion and crushed garlic Pour 1 bottle of the Trader Joe’s red curry into the chicken.
- Steam your broccoli and immediately shock in cold water drain and throw it in the chicken.
- Add it to the rice layer.
- Next toss the cabbage and carrots into the Peanut mixture.
- Layer it on top of the curry then sprinkle with the basil, scallions, and peanuts and a sprinkling of toasted sesame seeds.
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