Creamy Thai Red Coconut Brothy Rice

• tempo total: 16 minutes

Ingredientes

You went wild for my viral detox brothy rice so this is another variation of that recipe that you get to just throw all in one pot. An aromatic base of garlic, chilli, ginger and spring onion, cook the chicken in the broth, then shred before adding back in with your vegetables. Serve it with lots of crispy chilli oil, of course.

You will need to serve 2

424 kcal & 37g protein

120g uncooked weight rice

1 tin coconut milk (full fat or light)

1 tbsp thai red curry paste

2 garlic cloves, minced

1 tsp ginger paste

2 large spring onions

2 chicken breasts

1 tbsp soy sauce

1 lime

1 chicken stock cube

250g tenderstem broccoli, cut in 1/2

1 large carrot (peeled into ribbons)

Handfuls of spinach

Coriander to finish

optional: fresh diced red chilli and kafir lime leaves!

Instruções

In a deep pan, saute the spring onion, garlic, ginger and thai paste for a few minutes until aromatic. Add in the tin coconut milk, fill the tin back up with water and add. Mix in the rice, the stock cube, soy sauce and bring to a simmer.

Place the chicken breasts on top, put a lid on and simmer for 12-15 minutes until cooked. Remove the chicken and set to one side to cool slightly before shredding.

Continue to cook the rice until done. If the rice absorbs too much liquid top up with water, you want it bothy. Once the rice is done, add in the shredded chicken, the veg and place the lid on. Simmer until the veg is just cooked. Finish with the juice of 1 lime.

Serve with crispy chilli oil and lots of fresh corriander.