Thai Red Curry Cottage Cheese Bowl

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into bite-size pieces
• 1.5 cup jasmine rice
• 2 cans (13.5 oz each) full-fat coconut milk
• 1.5 cup cottage cheese
• 1 cup canned bamboo shoots, drained and sliced
• 6 fresh red chilies, stemmed and chopped
• 3 shallots, chopped
• 6 garlic cloves
• 2 lemongrass stalks, tender inner parts chopped
• 2 tbsp fresh galangal or ginger, sliced
• 1 tbsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 2 tbsp avocado oil
• 2 tbsp coconut aminos
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1 tsp salt
• 0.5 cup fresh Thai basil or regular basil leaves
• 3 sliced scallions(optional)

Instructions

1. 1

   Start the rice: rinse the jasmine rice and cook it with 2.25 cups water in a covered pot or rice cooker (about 18 minutes). While it cooks, make the curry.

2. 2

   Make the curry paste: blend the fresh red chilies, shallots, garlic, lemongrass, galangal, ground coriander, cumin, turmeric, and salt with 2 tbsp of the coconut milk until smooth.

3. 3

   Heat the avocado oil in a large pot or deep skillet over medium heat. Add the curry paste and fry, stirring constantly, for 4-5 minutes until fragrant and the oil separates.

4. 4

   Add the chicken pieces and stir to coat in the paste. Cook for 4-5 minutes until the outside is no longer pink.

5. 5

   Pour in the remaining coconut milk and the coconut aminos. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.

6. 6

   Stir in the bamboo shoots, brown sugar, and lime juice. Simmer 5 more minutes, then turn off the heat and fold in the basil leaves.

7. 7

   To serve, spoon jasmine rice into bowls, add a generous scoop of cottage cheese alongside the rice, ladle the red curry over, and top with sliced scallions.