Best Thai Dragon Bowl Recipes

Brown's Dragon Bowl Copycat Recipe image

Provided by Tenille

Number Of Ingredients 28

½ head red cabbage (cored and sliced thin )
2 apples (cored, peeled, and cut into matchsticks)
½ cup red onion (sliced thin)
½ cup white vinegar
¼ cup brown sugar
¼ cup water
1 tbsp olive oil ((1 tbsp butter can be substituted))
1 cup plain Greek yogurt
⅓ cup ranch dressing
2 tsp cayenne pepper
½ tsp black pepper
1-2 tbsp oil
4 boneless, skinless chicken breasts (cut into bite size cubes)
1 pepper (yellow, orange or red) (cut into 1" slices (or bite size pieces, whatever!))
1 stalk baby bok choy (cut into 1/2" slices)
1 cup broccoli (cut into bite-size pieces)
6 stalks asparagus (cut into bite-size pieces)
½ cup matchstick carrots ((or take 1 carrot and cut into matchsticks))
4 green onions (sliced thin)
1 cup water
¼ cup soy sauce
5 tsp brown sugar
1 tbsp honey
½ tsp ground ginger
¼ tsp garlic powder
2 tbsp corn starch
¼ cup cold water
4 cups cooked rice ((jasmine or basmati are great, but white or brown will work fine too))

Steps:

Yes, it looks labor intensive, but you can make the braised cabbage and spicy yogurt the day before to help alleviate the steps all at once. Ensure that you make the spicy yogurt at least one hour before so the flavors blend, but making a day ahead is even better anyway! Directions for how to prepare, below!

Thai Dragon Bowl image

Provided by Debi9400

Categories < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 20

8 cups vegetable stock
1 tablespoon lemongrass, minced
3 tablespoons minced ginger
3 garlic cloves, minced
1/2 teaspoon green curry paste
3 tablespoons soy sauce
1/4 cup fish sauce
1 cup light coconut milk
3 tablespoons lime juice
8 -14 ounces rice noodles, medium width
extra firm tofu, half a block cut into 1 inch strips
30 -40 cooked prawns
6 ounces snow peas, cut into 1 inch pieces
2 green onions, finely chopped
2 -3 tomatoes, diced
1 cup cremini mushroom, sliced
1/2-1 zucchini, sliced and cut into quarters
1/4 cup cilantro
1/2 cup fresh basil
2 tablespoons sambal oelek (to taste)

Steps:

Heat the tock to a simmer and add the minced lemongrass, ginger and garlic; simmer 15 minutes. Strain the stock through a seive to remove the solids and return the liquid to the pot.
Stir in curry paste, soy and fish sauces into the broth and simmer 5 minutes. Add coconut milk and lime juice.
After about 2 1/2 minutes, while the broth is simmering, add the rice noodles, tofu and sugar snap peas and then at 5 minutes add the rest of the ingrediants and simmer until heated through.
Serve in large bowls with lime wedges and crusty bread.
*tip - if some of your guests don't like the heat, serve the sombel oelek on the side for those that do though it's much nicer with the flavours simmered into the soup.