One-Pan Coconut Curry Rice With Chicken and Vegetables
Published Feb. 5, 2020
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1(13-ounce) can full-fat coconut milk
- ¼cup red curry paste
- 3tablespoons crunchy peanut butter
- 2tablespoons fish sauce
- 4garlic cloves, thinly sliced
- Kosher salt and black pepper
- 1pound boneless, skinless chicken thighs, cut into ¾-inch pieces
- 2large carrots, peeled and thinly sliced (about 1 cup)
- 1½cups jasmine rice, rinsed
- 1¼cups boiling water
- 1head broccoli, thick stems discarded, florets separated (about 2 cups florets)
- 1tablespoon lime juice
Nutritional analysis per serving (4 servings)
741 calories; 33 grams fat; 20 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 80 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 38 grams protein; 1359 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
- Step 2
Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
- Step 3
Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.
Private Notes
Comments
Instead of cooking this under foil, place an inverted sheet/jellyroll pan on top of it. Please, everyone--stop using foil, plastic wrap & bags, & paper towels. They're never necessary, & they're doing an enormous amount of harm to the planet (& to human health, if the former doesn't ring an alarm for you). Generations managed without them; we can, too. For ex., store food in serving bowls, w an inverted plate or saucer to cover. Wrap pie dough in wax paper, then in a clean kitchen towel.
Red curry pastes vary widely in their spice content. You pretty much have to try them to see what you can tolerate, or look if chiles are near the top of the ingredient list. Mae Ploy pastes are very hot; Thai Kitchen's are milder. I would never use 1/4 cup of Mae Ploy in a dish meant for only 4 people.
Those tough broccoli stems? Scrape the outer membrane off, slice the stem, and add to the dish. Those bits are as tender as can be and need not be discarded.
Perfect easy weeknight meal. Per comments, added extra garlic and stock instead of water. Really enjoyed it! 5 minutes is sufficient for a bright green, crisp broccoli. The drizzled coconut milk kind of disappears — next time will just squeeze lime directly on top.
This is NOT done even after one hour of cooking. The rice is no where ready even after an hour
Delicious! Would double the chicken and add minced ginger with the garlic.
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