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1
Prep all your ingredients first and have in a couple big bowls as once this starts it goes fast. Have your cans open also.
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2
In Bowl one have your celery,bell pepper jalapeno,green onions,snow peas,ginger, and lemongrass pieces (if using squeeze puree instead, wait till later to add puree) all cut and ready.
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3
In bowl two have mushrooms,cilantro as these will over cook if put in too early.
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4
In Rice cooker add rice and 2 cups chicken broth and start the rice cooker. stir rice a couple times while cooking to keep fluffed and prevent burning on bottom.
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5
In a large wok style pan heat some olive oil to very hot, add tomato paste and thai red curry PASTE and stir fry for a few minutes till little pools of red oil form, Dont burn it!!! if you burn the paste mix, throw it out and start over, burnt curry is very bad tasting!
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6
now add garlic and fry 30 more seconds then add chicken and shallots and stir fry till chicken is partially cooked. Reduce heat to medium, add 1 cup chicken broth and return to simmer to finish cooking chicken, about 5 to 8 minutes, now add all of bowl one's ingredients, mix and add Trader joe's thai curry SAUCE, coconut cream, fish sauce, and palm sugar,and if using lemongrass puree add that now, return to active simmer, stirring often.
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7
When rice cooker signals rice is done, In your wok pan now add contents of bowl 2 and lime juice. let it cook a couple of minutes more while you spoon up the rice into bowls, now add a couple ladles of curry mixture over the rice, tear up some basil leaves and sprinkle on top and serve.
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8
Thank you and hope you enjoy it!
