Thai Sizzler

Ingredients list for Thai Sizzler

• 1/2 cup Thai Rice
• to taste Salt
• Medium red capsicum
• 1 Medium yellow capsicum
• 3 Spring onion bulbs
• 1 tablespo teaspoons Oil
• 2 Boneless chicken breasts 100 grams each
• to taste Black peppercorns crushed
• 1 tablespoon Thai green curry paste
• 1/2 cup Coconut milk
• 2 teaspoons Brown sugar
• 20-25 Fresh basil leaves
• 1 Egg
• 1 inch Lemon grass stem
• 1 inch Ginger boiled
• 100 grams Flat noodles boiled
• 1 tablespoon Tamarind pulp
• 1 1/2 tablespoons Roasted peanuts crushed
• 1 teaspoon Red chilli paste
• 3-4 Fresh cabbage leaves

Method

1. Heat a sizzler plate.
2. Heat 2 cups water in a deep non-stick pan, add Thai rice and salt, mix well and cook.
3. Cut red and yellow capsicums into ½ inch pieces. Slice spring onion bulbs.
4. Heat 1 tbsp oil in a non-stick pan. Make small crisscross incisions on the chicken breasts, sprinkle crushed peppercorns and salt. Keep them, the incision side downwards, in the pan and cook, turning sides, till lightly browned on both sides. Drain and place on a plate.
5. Add Thai green curry paste to the same pan, add 2-3 tbsps hot water and mix well and cook. Add coconut milk and mix. Add 1 tsp brown sugar and mix well. Add chicken and 10-15 basil leaves and cook till the chicken is fully done. Cover and set aside.
6. Heat 1 tsp oil in another non-stick pan. Break egg directly into the pan and cook till done. Transfer it on another plate
7. Strain the cooked rice put into a bowl.
8. Heat 1 tsp oil in the same pan, add yellow and red capsicum pieces, salt and crushed peppercorns and sauté till lightly browned. Transfer the sautéed capsicums into a bowl and set aside.
9. To make lemon grass and ginger tea, diagonally slice the lemon grass and put into a glass kettle. Slice ginger and put into the same kettle. Add 2-3 cups boiling water, cover the kettle and set aside.
10. Heat 1 tsp oil in the same pan, add spring onion, flat noodles, ½ cup water, salt, tamarind pulp, remaining brown sugar and crushed peanuts and toss well. Add remaining basil leaves and red chilli paste, toss well and cook for 1-2 minutes.
11. Pour the lemon grass-ginger tea into serving cup. Pack some Thai rice into a small bowl.
12. Place the hot sizzler plate on its wooden base, arrange cabbage leaves on it, upturn the bowl of rice on one cabbage leaf. Place the chicken breasts in the centre leaf leaving the gravy in the pan itself and place cooked noodles on the third leaf. Place the sautéed capsicums around the chicken breasts. Gently lift the glass bowl from the rice and pour the chicken gravy all over, top with the egg and serve hot immediately.

Nutrition Info