Serves 4 – 6
2 Cups Spekko Long Grain Rice
500g Chicken Fillets, sliced thinly
50g (one packet) Red Curry Paste
2 Sticks Lemon Grass (about 10cm each) sliced thinly
10 cm Ginger, grated or chopped
2 Tbls Chopped Garlic
1 Tbls Sugar
1 Tbls Fish Sauce (or a tsp salt)
2 Cups Spring Onion, sliced into rings
2 Cups Bean Sprouts
2 Cups Fresh Coriander
¼ Cup Peanuts, crushed
4 Red Chillies, finely sliced
3 Tbls White or Rice Vinegar
2 Tbls Vegetable Oil
Marinade the sliced red chilli in the vinegar and set aside (remove the seeds and white bits for less heat.)
Cook the rice according to the packet instructions and set aside.
Heat the oil in a wok (or frying pan) and fry the garlic, ginger and lemon grass for about 2 min.
Add the curry paste and cook until fragrant (about 2min).
Add the chicken pieces and coat in mixture, cook until almost done.
Add fish sauce and sugar.
Add rice and stir well, combining all the flavours.
Fry for about 2 minutes until the rice is heated through.
Add spring onion and coriander, toss through.
Dish up, and top with bean sprouts, peanuts, more coriander and the marinated chillies (discard the vinegar.)
You can use any type of meat or fish for this dish.
Spice it up by adding more chillies, or tone it down by removing them altogether.
Serve with fresh limes for extra zing.
Add fresh mint leaves for an even more fragrant dish.