Thai Red Coconut Brothy Rice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a deep pan, saute the spring onion, garlic, ginger and thai paste for a few minutes until aromatic.

Step 2

Add in the tin coconut milk, fill the Creamy Thai Red Coconut Brothy Rice tin back up with water and add.

Step 3

Mix in the rice, the stock cube, soy sauce and bring to a simmer.

Step 4

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.

Step 5

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.

Step 6

Serve with crispy chilli oil and lots of fresh corriander.