Thai One-Pot

I made this quick one-pot dish so that my son could gobble it up before his swim practice. After practice, he used my husband’s phone to text me (repeatedly), “I’m starving! I need more ONE POT!!” He absolutely loved it. Needless to say, he ate all of the leftovers. 🙂

This recipe was adapted from Food and Wine. I lightened the recipe by using ground turkey instead of ground pork. I also used arborio rice. My serving had additional fresh lime juice squeezed all over the top. Tasty!

Yield: Serves 4

• 1 tablespoon canola or sunflower oil
• 1 green bell pepper, cut into 1/4-inch strips
• 1 red bell pepper, cut into 1/4-inch strips
• 1/4 pound shiitake mushrooms, stems removed, caps cut into 1/4-inch slices
• 1 teaspoon coarse salt
• freshly ground black pepper, to taste
• 1 1/4 pounds lean ground pork or turkey
• 3/4 cup short-grain rice (I used arborio rice)
• 2 1/2 cups chicken stock
• 3 tablespoons light soy sauce
• 1/4 teaspoon cayenne pepper
• 4 scallions including green tops, chopped, plus more for garnish
• radishes, cut into thin slices, to taste, for garnish
• 5 tablespoons chopped cilantro or fresh parsley, plus more for garnish
• juice from about 1 lime, plus lime wedges for garnish

1. In a large frying pan, heat the oil over moderately high heat. (I used a 4-quart covered pan.)
2. Add the bell peppers, shiitakes, and 1/4 teaspoon of the salt and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove.
3. Add the ground meat to the pan and cook, stirring, until it is no longer pink, about 3 minutes. Spoon off the fat from the pan, if using pork. Season with 1/4 tsp of salt and freshly ground pepper.
4. Stir in the bell peppers and shiitakes, the rice, broth, soy sauce, the remaining 1/2 teaspoon salt, and the cayenne.
5. Bring to a simmer. Cover. Reduce the heat to low and simmer, without removing the lid, until the rice is just done, about 20 minutes.
6. Remove the pot from the heat and let stand, covered, for 10 minutes.
7. Stir in the scallions, cilantro, and lime juice.
8. Garnish with additional lime wedges, radishes, cilantro, and scallion slices, as desired. Serve.

One Year Ago:

• Curry Noodles with Shrimp & Coconut

Two Years Ago:

• Thai Green Curry with Chicken

Three Years Ago:

• Palestinian Chicken
• Poisson Meunière or Fish with Lemon & Browned Butter Sauce
• Pinchos Morunos or Pork Kebabs with Moorish Seasonings

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

View all posts by Josette@thebrookcook →