Cooked - Thai Red Brothy Shredded Chicken & Rice

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Thai Red Brothy Shredded Chicken & Rice

4.0

400g of uncooked chicken breast

200g of uncooked brown or jasmine rice

1 tbsp of olive oil

3 tbsp of Thai red curry paste

3 cloves of garlic, minced

1 thumb size piece of ginger, grated

1 tsp of fish sauce

1 tbsp of light soy sauce

1 tbsp of honey

400ml light coconut milk

500ml chicken stock

1 red pepper, thinly sliced

1 head of broccoli, chopped

Juice of 1 lime

4 tsp of chilli oil, for garnish

Spring onions, sliced

Cook the rice according to packet instructions.
Heat the oil in a large saucepan and fry the red curry paste, garlic and ginger for 3-4 minutes until fragrant.
Pour in the coconut milk and chicken stock, then add the fish sauce, soy sauce and honey and stir.
Add the chicken breasts directly into the simmering broth. Cover and gently simmer for around 15-20 minutes, or until the chicken is cooked through.
After about 10 minutes, add in the broccoli and pepper.
Once the chicken is cooked, remove and shred it with two forks.
Return the shredded chicken to the broth and squeeze in the lime juice.
Spoon the rice into bowls and pour the brothy curry and shredded chicken generously over the top.
Finish with spring onions and chilli oil.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created last week

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