Thai Green Curry Breakfast Bowl with Basil Chicken

How to make Thai Green Curry Breakfast Bowl with Basil Chicken Recipe - Gai Gai Thai Recipe From Kris Petcharawises At Minneapolis, Mn

Serves 4 To 6

Ingredients:
2 cups (421g) uncooked jasmine rice

CURRY SAUCE:
1 (403ml) can coconut cream or coconut milk
2 oz (55g) green curry paste
2 tbsp (24g) palm or white sugar
1 tbsp (15g) fish sauce
CARROT SLAW
6–8 garlic cloves
8–10 Thai chilies
4 tbsp (59g) fish sauce
1–2 limes, juiced
1–2 tbsp (13-26g) vegetable oil
2 cups (99g) sliced carrots

BASIL CHICKEN:
1 pound (454g) free-range ground chicken or turkey
3 tbsp (44g) sweet soy sauce
2 tbsp (30g) fish sauce
½ cup (118ml) vegetable oil
1 cup (40g) sweet Thai basil leaves

THAI OMELETTE:
3–4 eggs
4 tsp (20g) fish sauce
1 tbsp (13g) vegetable oil
½ cup (25g) green onions, garnish
½ cup (75g) crispy fried onions, garnish
½ cup (80g) sliced red peppers, garnish

Method:
Start by cooking the rice in a rice cooker or by the directions on the package.

To make the curry sauce, heat the coconut cream and curry paste over medium heat in a small pot for about 5 minutes or until it boils. Stir in the sugar and fish sauce. Bring the mixture back to a boil, about 5 minutes, and let it simmer. The curry sauce will look pale green when done.

For the carrot slaw, pound the garlic and chilies with a mortar and pestle into a paste, or use a food processor. Use half of the garlic and chili paste (the other half will be for the basil chicken) and add the fish sauce, lime juice, vegetable oil and carrots.

To make the basil chicken, mix the soy sauce and fish sauce. Sauté the garlic-chili paste in a frying pan on medium heat for 1 to 2 minutes. Add the chicken, soy sauce, oil and fish sauce and cook for about 5 minutes until there is no pink in the chicken. Once the chicken is done cooking, add the basil leaves. Set aside and cover until ready to serve.

For the Thai omelette, beat the eggs with the fish sauce. With a frying pan on medium-high heat, lightly oil the pan with the oil. Once the pan is hot, add the egg mixture and fry each side of the omelette for about 10 seconds or until each side is golden and crispy.

Assemble the bowl by starting with the jasmine rice on the bottom. Top the rice with sections of the basil chicken, Thai omelette and the carrot slaw. Pour the green curry sauce over the chicken and omelette. Garnish with green onions, fried onions and red peppers.

Thai Green Curry Breakfast Bowl with Basil Chicken