Red Curry Grilled Chicken Rice Bowls
The grilled chicken thigh recipe we make on repeat. Soy and fish sauce marinade, grilled veggies, white rice, and a 10-minute red curry sauce.
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Cooking tools:
- Grill
- Grill pan
- Saucepan
- Stove
- Refrigerator
- Airtight container
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Pot
- Tongs
- Spatula
- Plate
Ingredients
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp minced garlic
- 2 tbsp neutral oil (such as avocado or canola)
- 1 lb boneless skinless chicken thighs
- 1 head cauliflower (cut into florets)
- 1 tsp neutral oil (such as avocado or canola)
- 1/2 tsp minced garlic
- 1 tsp red curry paste (add more to taste)
- 1 can full fat coconut milk (13.5 oz)
- 1 tsp fish sauce
- 1 tbsp freshly squeezed lime juice
- 2 cups white rice
- chili onion crunch/crisp (to taste)
- 1/4 cup chopped cilantro
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