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5 cups (1.25 L) Jasmine rice, cooked
5 cups (1.25 L) whole red lentils, cooked
5 cups (1.25 L) brown mushrooms, quartered and roasted
5 cups (1.25 L) broccoli florets
2 ½ cups (625 mL) desiccated coconut, shaved
2 ½ cups (625 mL) carrots, shaved thin
20 oz (600 g) grilled chicken, cut into 2 oz (60 g) portions
40 oz (1.2 L) green curry sauce, warm
1 ¼ cup (310 mL) cilantro, finely chopped
5 each limes, quartered
Chef’s Tip: To take this recipe to the next level, try serving with a warm piece of naan bread, or even allowing the chicken to braise in the curry prior to service.
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