Directions

To Make

1. Wash and pat dry the chicken thighs. Make a few shallow cuts over the thicker parts of the chicken thighs for even cooking. Rub the chicken with 1 tbsp of Valcom Red Curry Paste and marinate for 20 minutes.
2. Rinse rice until the water runs clear, then drain. Mix the remaining Valcom Red Curry Paste with coconut milk and fish sauce. Add this mixture to the rice and stir to combine.
3. Add chicken stock up to the level required for cooking the rice. Place lemongrass, kaffir lime leaves, ginger and curry leaves on top of the rice.
4. Scatter carrots, capsicums, and shallots on top.
5. Place the marinated chicken thighs on top and cook.
6. Once cooked, remove the chicken thighs and rest for a few minutes before slicing.
7. Fluff the rice and divide between bowls. Top with sliced chicken. Garnish with Thai basil leaves and chillies.