Red Curry Brothy Rice Recipe

4 tbsp vegetable oil

2 Chicken thighs

1 tbsp honey

½ tbsp onion powder

Salt and pepper to taste

1 cup of water

2 cups cooked jasmine rice, to serve

fresh coriander (cilantro) to serve (optional)

Lime to serve

Heat a frying pan over medium-low heat and add the cooking oil. Add the marinated chicken thighs and reduce heat to low. Cook gently for 10-15 minutes or until cooked through and slightly caramelised.

Add in COCONUT MILK, 1 cup of water, DRIED HERBS & CHILLI, drained BAMBOO SHOOT. Then stir until the mixture is creamy and smooth.

Let it simmer for 5 minutes.

To serve, slice the chicken fillets. Spoon the rice into oven-proof shallow bowls or one large casserole dish. Spoon over the red curry broth.