Ingredients
Scale
- 2 cups cooked long grain rice
- 1 boneless skinless chicken breast, sliced thinly
- 1 tablespoon garlic, minced
- 1 shallot, minced
- 1 1/2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 cup snow peas, ends trimmed
- 2 cups green, yellow and red bell peppers, sliced
- 4 kaffir lime leaves, sliced thinly
- A bunch of Thai basil leaves
Instructions
- Over medium high heat, saute the shallot and garlic until fragrant
- Add the curry paste and saute until aromatic
- Toss in the sliced chicken and cook until the chicken is no longer pink
- Add in the cooked rice and mix thoroughly, until the rice is coated in the red curry paste
- Add fish sauce and sugar and toss to mix well
- Add in snow peas, bell peppers and kaffir lime leaves and stir-fry for 1 minute
- Remove from heat and fold in Thai basil leaves
- Dish and serve hot with cold cucumber slices