Sometimes you find yourself running out of food during the week. Sometimes you have to budget a little less for food than usual. At times like these, filler foods can be handy. While it’s not advisable to eat these meals on a regular basis, sometimes you just gotta do what you gotta do.
Rice. We rarely eat it. We will go 6 months without it, then randomly one week I’ll say, “eh, let’s do something with rice”, and we will. Because I make the rules like that. Concerning the food, anyway. I do make curry quite often, but in place of rice I do “riced” cauliflower. For fried rice, though, the cauliflower rice just won’t work.
So we just suck it up and eat the rice.
as many chicken breasts as you need to feed however many people you need to
a corresponding amount of cooked and chilled rice
carrots, thinly sliced
chicken stock or vegetable broth to cook rice
red curry paste
2-3 tsp lemon juice
extra virgin olive oil
1. Cook rice in chicken stock or vegetable broth. put in fridge overnight.
2. Cube the chicken breasts. Marinate cubed chicken in salt, black pepper, lemon juice, and olive oil. Leave in fridge overnight.
3. In a large pan or wok, cook the chicken and marinade in ghee. Set aside .
4. Add more ghee to the pan. Sprinkle pan with white pepper. Toss in carrots and onions, stir to coat. Cook until carrots are just fork tender. Add peppers, cook just a minute longer.
5. Add chicken back to the pan. Add zucchini.
6. Mix desired amount of red curry paste in a little water. Add to the pan, giving everything a good stir to mix.
7. Add rice. Cook, stirring, until rice is very hot and completely coated.
To serve, just pop it onto plates and eat it piping hot. I like to bring the jar of curry paste to the table, as Alex likes a little more than I do, and it’s fine to add it after cooking. It’s yum-delicious, healthy (except for the rice- but hey, what can you do?), and great for movie night, we’ve found. And it’s quick after a long day. And kids like it, as it’s not spicy.