Thai Rice Bowl

Ingredients list for Thai Rice Bowl

• 3 cups Cooked rice
• 2 tablespoons Thai red curry paste
• 250 grams Boneless chicken cut into 2 inch strips
• 1 teaspoon Light soy sauce
• to taste Salt
• 1 tablespoon Garlic chopped
• 3 tablespoons Oil
• 1 Fresh red chilli finely chopped
• 1 medium Onion finely chopped
• to taste Crushed black peppercorns
• ¾-1 cup Coconut milk
• for garnishing Fresh coriander sprigs

Method

1. Take chicken in a bowl. Add 1 tablespoon red curry paste, soy sauce, salt and ½ tablespoon garlic and mix well. Set aside to marinate.
2. Heat 1 tablespoon oil in a non-stick pan. Add remaining garlic and sauté for 30 seconds. Add ½ of red chilli and onion, mix and sauté till onion turns translucent.
3. Add rice and toss. Add salt and toss again. Add crushed peppercorns and mix.
4. 4. To prepare curry, heat 1 tablespoon oil in another non-stick pan. Add remaining red chilli and sauté for 30 seconds. Add remaining red curry paste and sauté for 1 minute. Add coconut milk gradually, mix and cook for 1 minute. Add salt, mix and cook for 1-2 minutes.
5. Skewer each marinated chicken strips onto satay sticks.
6. Heat remaining oil in a third non-stick pan. Place the chicken skewers in it and cook, rotating the sticks,till fully done and golden from all sides.
7. Transfer rice mixture into a serving bowl. Place skewers over it and pour the curry on top.Serve hot garnished with a coriander sprig.