Friday, February 8, 2008

Thai Rice Bowl

2 Tbs. Olive oil
1 lb. chicken, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 tsp. Thai fish sauce
2 cups water
2 cups chicken stock
2 cuts jasmine rice
2 cups baby shrimp, optional
4 scallions, chopped
20 leaves fresh basil, rolled & sliced
fresh pepper to taste

Cook on LOW 4 hours. Watch closely. Serve with fortune cookies.

This recipe has been crock-pot converted from:


Morgan said...

This looks so delicious! Can I ask where you got the "thai fish sauce"? Was it a grocery store or specialty store find?

Ginger said...

I get mine at Whole Foods Market, but I'm pretty sure major grocery stores carry it as well.

Anonymous said...

I'm sorry, but I'm really new to this. When you say watch closely do I stir? do i turn it off???

Thanks a bunch!

Ginger said...

No, no, no, don't stir it. Watch closely means: start peeking at it after 3 hours as it cooks up fast and may not take the whole 4 hours to cook. When it looks like all the rice has absorbed the liquid, turn it off (or to warm).

Anonymous said...

ah ok. Thank you so much!

I really can't wait to try it.