Thai Red Curry and Coconut Rice Bowls

Peanut Sauce:

1 cup peanut butter

soy sauce to taste

water little less than 1/4 cup

rice vinegar 4 teaspoons

sesame oil

Thai red curry paste 2 tablespoon

1 tablespoon ginger paste

cayenne pepper to taste

A touch of fish sauce

Lemon grass paste to taste.

Place all the ingredients in the nutria bullet until smooth

For the bowls:

salt to taste

coconut oil1 red bell pepper sliced

2 pounds sliced chicken

8-10 cloves garlic crushed

red chille powder to taste

2 -3green onion sliced

shredded red cabbage

shredded carrots

Thai basil leaves

roasted peanuts

For the rice:

2 cups long rice washed

1can coconut milk1

1/2 cup water

1 tbsp. sugar

1 tsp or so salt to taste

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. Take a picture, post it and tag me