Chicken Rice with Thai Yellow curry paste, a quick one pot meal idea when you have leftover rice and pre-boiled chicken.
This chicken rice can be readied within 20 minutes. Of course! You need to prep up everything else to save the cooking time.
With the addition of coconut milk, this simple rice preparation was enjoyed fully till the bowl went empty by both the father-son duo. What can be more satisfying than the immense joy a tasty home cooked meal can bring in.
So when the picky-eaters happily ate away the entire bowl, it was a Eureka moment for the ideator. 😀
Wait no further, check out the easy ingredients that goes into this flavourful Thai Chicken rice.
Thai Chicken Rice
240 ml(1 cup) pre-cooked long grain Basmati rice
380 ml (1 1/2 cups) pre-boiled Chicken, shredded or cubed
1 small Onion, peeled and thinly sliced
3 Tbsp fresh or store bought Yellow Curry paste
200 ml freshly pressed or store bought Coconut milk
1 Tbsp white oil
1 small Red Bell pepper, julienne or thinly sliced(seeded)
Salt to taste
1 small fresh Lime
Fresh Coriander or cilantro for garnishing
1.Heat oil in a pan or wok on medium flame and add the onion slices. Fry till translucent for 3 minutes.
2.Add the shredded chicken pieces and yellow curry paste, fold in and cook on low heat for another 4 minutes.
3.Add the cooked rice, julienne bell pepper, salt, coconut milk. Toss and mix in. Cook on very low flame for about 10-12 minutes, uncovered.
4.When the coconut milk dries up completely, turn off the flame. Squeeze in the fresh lime juice and sprinkle fresh coriander leaves before enjoying it hot.
Note: You can try adding tofu or paneer/cottage cheese for a vegetarian version.
For our 91st FoodieMonday Bloghop theme #20minuterecipes, my contribution is this under 20 minutes quick Thai Yellow Curry Paste Chicken Rice.