This Thai Sizzler is sure to bring some flair to your party dinner table.
THAI SIZZLER
Ingredients
½ cup Thai rice
Salt to taste
1 medium red capsicum
1 medium yellow capsicum
3 spring onion bulbs
1 tbsp + 3 tsps oil
200 gms boneless chicken breasts
Crushed black peppercorns to taste
1 tbsp Thai green curry paste
½ cup coconut milk
2 tsps brown sugar
18-20 fresh basil leaves
1 egg
200 gms flat noodles, boiled
1 tbsp tamarind pulp
1 tbsp roasted peanuts, crushed
1 tsp red chilli paste
4-5 cabbage leaves
Method
1. Heat a sizzler plate.
2. Heat 2 cups water in a deep non-stick pan, add Thai rice and salt and mix well and cook.
3. Cut red and yellow capsicums into ½ inch pieces. Slice spring onion bulbs.
4. Heat 1 tbsp oil in a non-stick pan.
5. Make small incisions in chicken breasts, sprinkle crushed peppercorns and salt and rub well. Place chicken in pan and cook, turning sides, till lightly browned on both sides. Drain and place on a plate.
6. Add Thai green curry paste to the same pan, add 2-3 tbsps water and mix well and heat. Add coconut milk, 1 tsp brown sugar and mix well. Add chicken and 10-15 basil leaves and cook till the chicken is fully done.
7. Heat 1 tsp oil in another non-stick pan. Break egg directly into the pan and cook till done.
8. Strain the cooked rice put into a bowl.
9. Transfer the prepared egg on a plate.
10. Heat 1 tsp oil in the same pan, add yellow and red capsicum pieces, salt and crushed peppercorns and sauté till lightly browned. Put into another plate.
11. Heat 1 tsp oil in the same pan, add spring onion, flat noodles, 1 cup water, salt, tamarind pulp, remaining brown sugar, crushed peanuts, remaining basil leaves and red chilli paste and cook for 1-2 minutes.
12. Put 2 tbsps of rice in a small bowl.
13. Place the hot sizzler plate on its wooden base, arrange cabbage leaves on it, place the bowl of rice upside down on one side and carefully lift the bowl leaving the rice on the sizzler plate. Place only the chicken pieces in the centre leaving the gravy in the pan. Place cooked noodles on another leaf, place the sautéed capsicums on the other side, pour the chicken gravy all over, top with the prepared egg and serve hot immediately.
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