My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). So I decided to recreate this traditional dish at home. My husband says it's just like the restaurant...maybe even better? Please note that some people like to eat the ginger, while others don't but like the flavour it gives. You can easily double this recipe to serve a larger group...plus it makes great leftovers.
1 1/2 cups (300g) uncooked jasmine rice
3 1/2 cups (875ml) water
2 tablespoons vegetable oil
3 cloves garlic, minced
500g skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon white sugar
1/2 cup fresh ginger, cut into matchsticks
1 large red capsicum, cut into strips
3/4 cup sliced fresh mushrooms
4 spring onions cut into 5cm pieces
1/2 teaspoon Thai red curry paste, or to taste
2 tablespoons chicken stock
1 pinch salt and ground black pepper to taste
2 tablespoons fresh coriander leaves
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Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Meanwhile, heat a wok or large frypan over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red capsicum, mushrooms and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the curry paste in the chicken stock, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with coriander leaves to garnish. Serve with the hot rice.