Thai Red Curry and Coconut Rice Bowls


Thai Red Curry and Coconut Rice Bowls

Chef Sammy
Course Main Course
Cuisine Mediterranean


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


Peanut Sauce:

  • Place all the ingredients in the nutria bullet until smooth


  • 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.
Keyword Warm

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