You may also like
Categories:
peanut oil onion garlic green chili fresh ginger Red Curry red pepper green beans lime Jasmine rice rotisserie chicken soy sauce fish sauce thai basil lime wedges
Viewed: 14 - Published at: 2 years agoIngredients
- 2 tablespoons peanut oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 green chili long, seeded, finely chopped
- 2 teaspoons fresh ginger grated
- 2 teaspoons red curry paste
- 1 red pepper seeded, chopped
- 3 1/2 ounces green beans sliced
- 4 kaffir lime leaves thinly sliced
- 20 ounces jasmine rice cooked, cooled
- 10 1/2 ounces rotisserie chicken sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 3 tablespoons thai basil leaves
- lime wedges to serve
Method
- Heat oil in a wok over medium heat. Stir-fry onion, garlic, chili and ginger for 2-3 mins, until softened. Add curry paste and cook for 1 min, until fragrant. Add pepper, green beans and kaffir lime leaves. Stir-fry for 1-2 mins, until vegetables are tender. Add cooked rice, chicken, soy sauce and fish sauce. Stir-fry for 2-3 mins, until heated through. Fold in basil.
- Serve rice in bowls with lime wedges.
