This Thai inspired burrito filling is made with Carolina® Long Grain and Jasmine Rice Blend simmered in rich coconut milk, Thai curry paste and ginger with sautéed vegetables and shredded chicken for a meal-in-hand that is sure to please.
Heat the oil in a large skillet or wok set over medium heat; cook chicken, salt and pepper for 3 to 5 minutes or until starting to brown and the chicken is no longer pink. 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 rice and red curry paste; cook, stirring, for about 1 minute or until well coated. Stir in coconut milk, 1/2 cup water, soy sauce and 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 lime juice.
Spoon rice mixture into tortillas; top with cilantro. Roll up burritos tightly; sear in a hot pan until warm.
These Thai inspired burritos are loaded with great flavor for your next get together with friends and family. Simply prepare a large amount of filling and get the warm tortillas ready for everyone to fill their own! If you run out of burritos, the filling is delicious enough to serve with a bag of your favorite tortilla chips as a dip.
If you want to add more heat into these burritos, use sriracha to thread over the tortilla before adding the filling for a nice base layer of heat.
Thai fans rejoice, you’ll want to try this Pad Thai Fried Rice recipe next!
Feel free to substitute green or yellow curry paste for Thai red curry paste in the filling depending on how you like your curry. To make the coconut rice, use canned coconut milk rather than coconut milk in cartons. It tends to be thicker and helps give the rice a great taste. Find it in the international section of your local grocery store.
If you’re not a fan of broccoli or any of the filling vegetables, swap them out for what you do like. Just be mindful it may increase or decrease the cook time. Good substitutes may include cabbage or cauliflower.