Republic: Tri-Color Thai Curry Rice at Grand Mercure Bangalore

Healthy Republic Day Recipes from Executive Chef, Gopal Jha, Grand Mercure Bangalore

Ingredients:

2 tbs vegetable oil

3 chicken breast fillets, sliced

3 oranges

1 onion, thinly sliced

1/4 cup red curry paste

400g can light coconut milk

2 tbs fish sauce

1 tbs brown sugar

3 lime leaves

steamed jasmine rice, to serve

1 bunch Thai basil, leaves removed

1 long red chilli, thinly sliced, to serve

Method

Heat 1 tbs oil in a deep frying pan over medium-high heat.

Shred rind of 2 oranges, remove pith and segment. Juice remaining orange. Set aside.

Cook onion in the heated oil for 2 minutes or until softened. Add curry paste and orange rind and cook for 1 minute. Add coconut milk, orange juice, fish sauce, brown sugar and lime leaves. Stir until combined and mixture comes to the boil. Simmer for 2 minutes. Add orange segments. Spoon rice into serving bowls. Top with curry, fried onion, Thai basil, and sliced chili.

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