Cinematic Thai Gluten-Free Breakfast Feast: A Sensory Experience

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large gluten
• free rice crepes (rotis) 1 cup gluten
• free Thai red curry paste 2 cans (13.5 oz each) coconut milk 1 lb raw shrimp, peeled and deveined 1 lb boneless chicken breast, thinly sliced 1 can (14 oz) bamboo shoots, drained and sliced 1 cup Thai basil leaves 2 red bell peppers, sliced 1 small bunch green onions, chopped 2 tbsp gluten
• free fish sauce 2 tbsp palm sugar 2 tbsp gluten
• free soy sauce 2 tbsp lime juice Salt and pepper to taste

Instructions

1. Prepare the rice crepes by following package instructions or using a recipe for homemade gluten free Thai rice crepes. Set aside.
2. In a large pot, combine the Thai red curry paste, coconut milk, fish sauce, palm sugar, and gluten free soy sauce. Bring to a simmer over medium heat.
3. Add the chicken slices to the curry sauce and cook until no longer pink. Remove from the pot and set aside.
4. Add the shrimp to the pot and cook for 2 3 minutes or until they turn pink. Add the bamboo shoots, bell peppers, and green onions. Cook for an additional 5 minutes.
5. Return the cooked chicken to the pot and stir in half of the Thai basil leaves. Season with lime juice, salt, and pepper to taste.
6. Warm the rice crepes by placing them on a flat pan or griddle for about 30 seconds on each side.
7. Assemble the breakfast feast by placing a warm rice crepe on a plate, spooning the curry mixture onto the crepe, and garnishing with remaining Thai basil leaves.
8. Serve immediately and enjoy this sensory experience.

Chef’s Insight

The combination of flavors, textures, and aromas in this dish creates a truly unforgettable breakfast experience.