How to make Thai Sizzler -

Thai rice, noodles, boneless chicken breasts and Thai green curry paste make this sizzler special.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Thai Rice, Boneless Chicken Breast (हड्डी रहित चिकन ब्रेस्ट)

Cuisine : Fusion

Course : Main Course Chicken

Thai Sizzler

Thai Sizzler Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 0-5 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Thai Sizzler Recipe

  • Thai Rice 1/2 cup

  • Boneless Chicken Breast 200 grams

  • Salt to taste

  • Red capsicum 1 medium

  • Yellow capsicum 1 medium

  • Spring onion bulbs 3

  • Oil 1 tablespoon + 3 teaspoons

  • Crushed black peppercorns to taste

  • Thai green curry paste 1 tablespoon

  • Coconut milk 1/2 cup

  • Brown sugar 2 teaspoons

  • Fresh basil leaves 18-20

  • Egg 1

  • Flat noodles boiled 200 grams

  • Tamarind pulp 1 tablespoon

  • Roasted peanuts crushed 1 tablespoon

  • Red chilli paste 1 teaspoon

  • Cabbage leaves 4-5


Step 1

Heat a sizzler plate.

Step 2

Heat 2 cups water in a deep non-stick pan, add Thai rice and salt and mix well and cook.

Step 3

Cut red and yellow capsicums into ½ inch pieces. Slice spring onion bulbs.

Step 4

Heat 1 tbsp oil in a non-stick pan.

Step 5

Make small incisions in chicken breasts, sprinkle crushed peppercorns and salt and rub well. Place chicken in pan and cook, turning sides, till lightly browned on both sides. Drain and place on a plate.

Step 6

Add Thai green curry paste to the same pan, add 2-3 tbsps water and mix well and heat. Add coconut milk, 1 tsp brown sugar and mix well. Add chicken and 10-15 basil leaves and cook till the chicken is fully done.

Step 7

Heat 1 tsp oil in another non-stick pan. Break egg directly into the pan and cook till done.

Step 8

Strain the cooked rice put into a bowl.

Step 9

Transfer the prepared egg on a plate.

Step 10

Heat 1 tsp oil in the same pan, add yellow and red capsicum pieces, salt and crushed peppercorns and sauté till lightly browned. Put into another plate.

Step 11

Heat 1 tsp oil in the same pan, add spring onion, flat noodles, 1 cup water, salt, tamarind pulp, remaining brown sugar, crushed peanuts, remaining basil leaves and red chilli paste and cook for 1-2 minutes.

Step 12

Put 2 tbsps of rice in a small bowl.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.