Spicy Thai "chicken" with basmati rice, avocado & pineapple Recipe

Cook the Rice

In a medium saucepan, combine 1 cup of basmati rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and water is absorbed. Fluff with a fork and set aside.

Prepare the Sauce

In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add minced garlic and grated ginger, sautéing for about 1-2 minutes until fragrant.

Cook the Chicken

Add the plant-based chicken to the skillet and cook until browned, about 5-7 minutes. Stir in the red curry paste, soy sauce, and coconut milk. Bring to a simmer.

Add Pineapple

Add the diced pineapple to the skillet and cook for an additional 5 minutes, allowing the flavors to meld. Season with salt, black pepper, and lime juice to taste.

Serve

Serve the spicy Thai 'chicken' over the cooked basmati rice. Top with diced avocado and a sprinkle of fresh cilantro.