This is a Thai dish that is full of delicious flavors and nutrients. It’s seriously divine!
Ingredients for this recipe:
1 quart water
2 cups raw jasmine rice
1/4 cup red curry paste
2 cans of coconut milk
Fresh pineapples chunks
1 cup of slied bamboo shoots
2 boneless hopped chicken breast halves
Vegetables such as Tomatoes and bell peppers
3 tablespoons of fish sauce
How to make this dish?
Bring water and rice to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes.
Add curry paste and 3/4 can of coconut milk to a medium pot over high heat and stir together until a creamy sauce forms for about 1-2 minutes.
Transfer to a wok and mix in remaining chicken, bamboo shoots, sugar, and fish sauce. Bring to a boil and cook until chicken juices run clear, 20 minutes.
Mix bell peppers and onion into the wok. Continue cooking until peppers are tender, about 10 minutes.
Turn off the heat, add the Thai basil and pineapple, and stir in one last time.
Serve over cooked jasmine rice.
This is my favorite dish because I have lots of memories of my late maternal grandfather who was a chef, and this dish often brought everyone together. It also reminds me of my favorite place on Earth, the sea, and gives me peace in my mind.