Shahzada Kitchen

Thai Rice Bowl

Shahzada Rice Variety Used

Premium Super Kernal Basmati Rice (green pack)


Cooked Shahzada rice 3 cups
Thai red curry paste 2 tbsp
Boneless chicken cut into strips 250 grams
Soya sauce 1 tsp
Salt to taste
Garlic chopped 1 tbsp
Oil 3 tbsp
Fresh red chilli chopped 1
Onion chopped 1
Crushed black peppercorns as required
Coconut milk 1 cup
Coriander for garnish


To chicken add 1 tablespoon red curry paste, soya sauce, salt and ½ tablespoon garlic and mix well. Set aside to marinate. Heat 1 tablespoon oil. Add remaining garlic and sauté for 30 seconds. Add ½ red chilli and onion, mix and sauté till onion turns translucent. Add rice and toss. Add salt and crushed peppercorns and mix. To prepare curry, heat 1 tablespoon oil in another pan. Add remaining red chilli and remaining Thai red curry paste and sauté. Add coconut milk gradually, next add the salt. Skewer marinated chicken strips onto earlier soaked satay sticks. Heat remaining oil in a pan. Place the chicken skewers in it and cook, rotating the sticks, till fully done and golden from all sides. Transfer rice mixture into a serving bowl. Place skewers over it and pour the curry on top. Serve hot garnished with a coriander sprig.