The reason I love cooking this dish so much, besides being super delish, is because I get to use my wok, which is the most fun thing to cook with in the kitchen. If you don’t have a wok of your own yet, check out my “Shop Page” where you can buy the same one I use often in the kitchen.
In case you didn’t know: When you buy a carbon steel wok, like the one I use, you’ll need to be sure to season it before you use it. Here’s a great video that shows you step by step instructions on how to do it. How to Season a Carbon Steal Wok.
A note about bell peppers: I don’t know if it’s just me, but in the past I always had trouble cutting bell peppers into perfect strips, and I think that’s important if you do a lot of stir fry cooking like me. Well, I’m not sure if I invented the technique I use, but I was very pleased with myself for figuring it out, nonetheless. Check out how I do it…
How to Cut Bell Peppers:
Cut off the top and the bottom and set aside. Make a slice vertically down the pepper and lay the pepper flat on the cutting board, flesh side up. Trim off the white fleshy part from the inside, without cutting through the pepper, and discard. You’ll end up with one long strip of pepper, ready to be sliced. I’ve found this is the best way to get perfect knife cuts every time. I like to roughly dice the top and bottom pieces of the pepper and use them in salads.
- 3 boneless skinless chicken breasts, patted dry and thinly sliced
- 1 cup brown rice, uncooked
- 2 cloves garlic, minced
- 2 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 2 medium onion, sliced
- ¼ cup (packed) fresh basil, stacked and thinly sliced into strips
- 2 ounces curry paste (I like Thai Kitchen Red Curry Paste)
- 1 tsp fish sauce
- 8 oz can bamboo shoots, drained and rinsed
- 1 13½ oz can light coconut milk
- 2 tbsp canola oil
- dried chiles*, whole, about 5
- 1 tbsp Sriracha sauce (optional)
- 1 tsp salt
- ½ tsp cracked black pepper
- Bring a large pot of water to a boil (about 4 quarts). Add rice and boil for 30-40 minutes, or until rice is tender, then drain.
- While rice is boiling, begin cleaning and prepping the vegetables and other ingredients. When cooking with a wok, it’s important to have everything right next to the wok and ready to go because of the high cooking temps. You’ll need to be ready to be stirring constantly.
- When rice has been drained and plated, heat the wok on high until it starts to smoke slightly. Then add oil and dried chiles. Next add chicken and cook stirring constantly until it’s cooked on the outside. Add curry paste and stir, allowing the curry paste melt in the hot wok. After it’s been mixed thoroughly with the chicken- add garlic, Sriracha, and fish sauce. Continue stirring constantly and add bell peppers; cook for 1 minute then add onion and cook until fork tender, but still slightly crisp. Stir in bamboo shoots, salt and pepper. Stir in coconut milk and bring to a boil. Turn off heat, add fresh basil and serve over cooked brown rice. *Remove chiles before serving.