INGREDIENTS:
- 1 cup uncooked basmati rice
- 1 rotisserie chicken shredded
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 onion, diced
- 3 bell peppers, diced
- 1 tablespoon freshly grated ginger
- 2 tablespoon red curry paste
- 1 (12-ounce) can unsweetened coconut milk
- 3 cups vegetable stock
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
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Directions:
For prep, mince and dice all the ingredients you need to. Shred apart rotisserie chicken and set aside.
- Add garlic, onion and bell peppers to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
- Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
- Stir in rice, shredded chicken, lime juice and cilantro.
- Serve immediately.

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