Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Bring water and chicken stock to a boil in a saucepan.
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Bring water and chicken stock to a boil.
2. Stir in rice and reduce heat to lowest setting. Cover and cook on low for 15 minutes. After 15 minutes, remove from heat but do not uncover rice until ready to serve.
3. In a large skillet, melt coconut oil over medium heat.
4. Brown chicken on both sides for 5 minutes. Remove from pan and set aside.
5. Stir in the red curry paste, garlic, and ginger. Stir for 1 minute to release aromas.
6. Add onion and cook until translucent, stirring frequently.
7. Add coconut milk, soy sauce, and brown sugar. Stir to combine.
8. Reduce heat to medium-low and add red and green bell peppers, peas, bamboo shoots, salt and pepper.
9. Add cooked chicken back to pan. Stir to combine.
10. Continue to cook on medium-low until vegetables are slightly tender and chicken is cooked through, about 6-8 minutes.
11. Finish by adding in the lime juice. Stir to combine.
12. Serve over rice, garnished with fresh chopped Thai basil.