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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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If you’ve ever wanted to make Thai food at home, you have to try this! It’s a great “impress your friends” dish. Ingredients:
3 boneless skinless chicken breasts, patted dry and thinly sliced |
1 cup brown rice, uncooked |
2 garlic cloves, minced |
2 red bell peppers, cut into strips |
1 green bell pepper, cut into strips |
2 medium onions, sliced |
1/4 cup fresh basil, packed (stacked and thinly sliced into strips) |
2 -4 ounces curry paste (does not have to be exact) |
1 teaspoon fish sauce |
8 ounces bamboo shoots, drained and rinsed |
1 (13 1/2 ounce) can light coconut milk |
2 tablespoons canola oil |
5 dried chilies |
1 tablespoon sriracha sauce (optional) |
2 teaspoons salt |
1 teaspoon cracked black pepper |
Directions:
1. 1. Bring a large pot of water to a boil (about 4 quarts). Add rice and boil for 40 minutes, or until rice is tender, then drain.
2. 2. While rice is boiling, begin cleaning and prepping the vegetables and other ingredients. When cooking with a wok, it’s important to have everything right next to the wok and ready to go because of the high cooking temps. You’ll need to be prepared to be stirring constantly.
3. 3. When rice has been drained and plated, heat the wok on high until it starts to smoke slightly. Then add oil and dried chilis. Next add chicken and cook stirring constantly until it’s cooked on the outside. Add curry paste and stir, allowing the curry paste melt in the hot wok. After it’s been mixed thoroughly with the chicken- add garlic, sriracha, and fish sauce. Continue stirring constantly and add bell peppers; cook for 1 minute then add onion and cook until fork tender, but still slightly crisp. Stir in bamboo shoots, salt and pepper. Stir in coconut milk and bring to a boil. Turn off heat, add fresh basil and serve over cooked brown rice.
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