Who here loves a one pot recipe raise your hand.
Me too! Living an alternative lifestyle for the last 6 years [Read: small spaces, limited water] will do that.
Of course the trade off is you get to sail the oceans and live in the forest so it’s worth it.
This particular Thai Bowl has been with me long before I became a nomad and I’ve made a conscious effort not to lose it throughout all the chaos that is my life.
what you need to do this
One large pot
Patience – anything ‘Thai’ translates recipe wise to ‘a lot of ingredients’ but so worth it.
First things first, make sure you have all these ingredients.
Substitutions seriously take away from the final dish.
With that out of the way it’s time to mise en place!
My suggestion to you is to just grab everything and put it on the counter all at once.
Than you can start to measure everything out and your not running back and forth grabbing ingredients.
It’s a meditation of sorts, work drops away, worries drop away, it’s just you and your measuring cups checking things off the list one by one.
Once you have everything ready to go, the cooking part of this is a dream.
2 tbsp olive oil
1 lb boneless chicken breast, thinly sliced across the grain (or tofu is yum)
1 onion, diced
1 carrot, sliced (doesn’t matter the size)
2 tbsp red curry paste
1 teaspoon fresh ginger, grated
2 garlic cloves, minced
2 1/2 cups chicken broth (use your bone broth for a boosted level of nutrients!)
1 14oz can coconut milk, organic best
1 tbsp soya sauce
1 tbsp fish sauce
1 tbsp brown sugar
zest of 2 limes (run your limes lightly through a fine cheese grater just before hitting the white part)
1 tbsp basil
1 tsp salt
1/2 tsp pepper
1 cup mushrooms, sliced
1/2 red pepper, sliced thin
1 cup cauliflower florets, chopped to bite size pieces
rice vermicelli noodles (see pic below to see how much approx.)
1/4 cup fresh cilantro, fine chopped
juice of those 2 lemons you zested
1 tsp sriracha sauce (plus more for personal taste)
OPTIONAL: crushed peanuts, bean sprouts, edamame beans
this is how we do it
HEAT a large pot with 1 tbsp olive oil up to medium. ADD chicken and brown on both sides, do not cook through all the way.
REMOVE from pot and set aside.
ADD 1 tbsp olive oil to pot that had the chicken in it bring to medium heat.
SAUTE the onions and carrots approx. 4 minutes.
ADD curry paste, ginger and garlic to veggies.
SAUTE til fragrant and combined nicely – 2 minutes.
Chicken goes back into the pot followed by the following:
chicken broth, coconut milk, soya sauce, lime zest, fish sauce, basil, brown sugar, salt and pepper.
Bring to a BOIL, REDUCE heat, SIMMER for 15 minutes.
ADD in mushrooms, peppers, cauliflower and rice noodles.
Simmer until the rice noodles are al dente (still kind of firm) approx 5 minutes.
TASTE your creation and ADD lime juice, sriracha and cilantro to taste.
I think the edamame’s are very complimentary along with more sriracha and lime juice but that all comes together to to suit each individual’s taste in their own bowl.
So satisfying, serves 4 and freezes well so double it up cooking once serving twice!
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