Ingredients:
- 1 Tbsp. Vegetable oil
- 1 cup long-grain white rice
- 2 Tbsp. Thai red curry paste
- 1 16 oz container Freak Flag Organics Coconut Chicken Bone Broth
- ½ tsp. salt
- 2 Tbsp Ghee
- 1 large carrot, peeled and thinly sliced
- 1 medium zucchini, quartered and sliced
- 2 small poblano peppers, thinly sliced
- 2 green onions, white and green parts, sliced
- 2 cloves garlic, minced
- 12 oz smoked chicken sausage, sliced
- 1/4 cup fresh Thai basil, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges, optional
Directions:
1. Heat a large saucepan over high heat. Add the oil then add the rice to toast.
2. When the rice is lightly toasted add bone broth, red curry paste and salt. Stir to combine and bring to a boil. Then cover with a tight-fitting lid.
3. Reduce heat and simmer for 15-17 minutes or until rice is almost done (it shouldn’t be hard but it also shouldn’t be mushy)
4. Remove rice from heat and allow it to stand for 10-12 minutes covered before stirring.
5. While rice is cooking, add Ghee to a large skillet placed over medium-high heat.
6. When the Ghee is melted, add carrots, zucchini, and poblanos. Stir fry the vegetables until crisp-tender, about 7 minutes. Add garlic and green onions and cook an additional 1 minute.
7. Add sausage to mixture and heat through.
8. Stir rice into vegetable mixture. Stir in basil and cilantro. Serve with lime wedges.
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