Vietnamese Style Chicken Rice Bowl
Ingredients
2 Tbsps olive oil
1 large onion, finely chopped
2 Tbsps fresh garlic, finely chopped
2 Tbsps fresh ginger, finely chopped
2 Tbsps Thai red curry paste
1½ Tbsps medium curry powder
2 Tbsps honey
2 tsps fish sauce
½ tsp rice wine vinegar
½ tsp sesame oil
1 can coconut milk
2 cups chicken stock
½ tsp salt
2 cups Akila Thai Fragrant Rice, cooked
2 chicken breasts, pan fried and sliced
Garnish
¼ cabbage, shredded and sautéed
1 carrot, julienned and sautéed
1 cucumber, peeled and sliced into strips
1 red onion, sliced (pickled or raw)
Peanut Crumb
¼ cup peanuts, roasted
¼ cup peanuts, roasted
½ cup crispy fried onions, crushed
1 Tbsp sesame seeds
Method
01
Method
Heat the olive oil in a medium pot over medium heat, add the onion and sauté until translucent
02
Method
Add the garlic and ginger to the pot sauté for a further 5 minutes until fragrant
03
Method
Add the Thai curry paste, curry powder and honey, stir until well combined and allow to cook for 2-3 minutes.
04
Method
Add the fish sauce, rice wine vinegar and sesame oil and stir, cook for a further 5 minutes, stirring occasionally.
05
Method
Pour in the coconut milk and stock, stir to combine and allow to simmer for 6-8 minutes until fragrant and slightly thickened.
06
Method
Add salt and pepper to taste.
07
Method
Assemble the bowls by adding the rice as a base, and a few slices of chicken per bowl and top the bowls with the garnish.
08
Method
Carefully pour the sauce around the sides of the bowl, being careful not to pour over the garnish.
09
Method
Sprinkle the peanut crumble over the bowl and serve