Ingredients
- 3 cups brown rice, cooked (see Common Threads Brown Rice Base recipe)
- 2 chicken breasts, cooked, diced
- 2 cloves garlic, minced
- 2 cups spinach, (or other greens), chopped
- 1 zucchini, diced
- 1 red bell pepper, sliced
- 1/2 cucumber, sliced
- 1/4 carrot, peeled and sliced
- 4 basil leaves, torn
- 1 tablespoon olive oil
- 1 1/2 tablespoon red curry paste
- 12 ounces light coconut milk
- 1/2 lime, juiced (about 1 tablespoon)
Directions
Place sauté pan over medium heat. Add 1/2 tablespoon olive oil, and heat for 10-20 seconds.
Add brown rice heating thoroughly until warmed.
Lightly toss in the spinach and allow it to wilt.
Remove from heat and transfer to four serving bowls.
Clean out the sauté pan and add 1/2 tablespoon olive oil. Heat over medium.
Add zucchini, bell pepper, and carrots. Lightly sauté until tender.
Add chicken and garlic. Sauté for 1-2 minutes more.
Stir curry paste into the pan with vegetable and chicken mix and combine.
Add coconut milk and bring to a simmer. Let simmer for 5-10 minutes, stirring occasionally.
Remove from heat and divide equally among the four rice bowls.
Garnish each bowl with a squeeze of lime juice, cucumbers, and fresh basil.
Recipe in Action
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4 Servings
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Difficulty: Intermediate
Nutrition Tip 
Curry paste is a versatile and flavorful base rich in red chili peppers, garlic and many spices. Chili peppers contain a compound called capsaicin that acts as a powerful anti-inflammatory force
Thai cuisine focuses on balancing four different flavors: sweet, salty, sour, and spicy.
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