Spiced with Thai red curry paste and simmered in rich coconut milk, the filling for this easy Thai-inspired, meal-in-hand is sure to please the entire family. Quick tip: Substitute green or yellow curry paste for Thai red curry paste, if desired.
Heat oil in large skillet or wok set over medium-heat; cook chicken, salt and pepper for 3 to 5 minutes or until starting to brown. Stir in broccoli, carrot, celery, onion, red pepper, garlic and ginger; cook, stirring, for 1 to 2 minutes or until vegetables are slightly softened.
Stir in Mahatma® Rice Long Grain and Jasmine Rice Blend and red curry paste; cook, stirring, for about 1 minute or until well coated. Stir in coconut milk, ½ cup water, soy sauce and brown sugar; bring to boil. Reduce heat to low; cover and cook for about 15 minutes or until rice is tender and most of the liquid is absorbed. Cover and let stand for 5 minutes; fluff with fork. Stir in fresh squeezed lime juice.
Spoon rice mixture into tortillas; top with cilantro. Roll up burritos tightly; sear in hot pan until slightly crisp.
This enticing recipe unites the best of two of our favorite world cuisines: Mexican and Thai. Making burrito fillings was never so fun and delicious until we decided to stir in curry paste and refreshing coconut milk to simmer the diced chicken and chopped vegetables. Curries are usually layered with loads of bold flavors that are sure to satisfy your taste buds.
Aside from being a mouth-watering and slightly spicy option when craving comfort food, burritos are easy to carry with you and are the ultimate on-the-go lunch. Prepare and store the filling separately and pack some flour tortillas for a ready to assemble office meal. We love burritos so much that we even have a Breakfast Burrito recipe – sounds delicious, right?
If you prefer a more whole grain option, try this recipe swapping out our Long Grain and Jasmine Blend with Mahatma® Whole Grain Brown Rice. * Cooking time will increase.
Stay warm when the weather gets cold with this savory curry dish tonight!