Coconut Curry Chicken and Rice
Ingredients
The Chicken
-
1.5 – 2
lbs
boneless skinless chicken thighs
-
1
teaspoon
kosher salt
-
1
tablespoon
garlic powder
-
½
teaspoon
ground coriander
-
2
teaspoons
ground ginger
-
1
tablespoon
garlic chili sauce
The Sauce
-
15
oz
canned full-fat coconut milk
-
1
cup
chicken broth
-
1
teaspoon
fish sauce
-
3
tablespoons
green curry paste
-
2
teaspoons
freshly grated ginger
-
3
tablespoons
fresh lime juice
The Vegetables
-
½
large
red onion, minced
-
3
cloves
garlic, minced
-
1
large
red bell pepper, seeded and diced
-
1
cup
matchstick carrots
-
1
cup
frozen peas
The Grain
-
1
cup
uncooked jasmine rice
For Cooking
Toppings
-
¼
cup
red onion, minced
-
2
tablespoons
roughly chopped cilantro
-
2
tablespoons
roughly chopped Thai basil
-
1
squeeze
fresh lime juice
Instructions
- Preheat the oven to 350ºF.
- Make a dry rub for the chicken thighs with salt, garlic powder, coriander, and ground ginger.
- Pat the chicken thighs dry and coat them with the dry rub and chili sauce.
- Prepare the coconut sauce by whisking together coconut milk and broth, then adding fish sauce, curry paste, ginger, and lime juice.
- Heat ghee in a Dutch oven and sear the chicken thighs on one side for 2 minutes.
- Remove chicken and sauté onions in the same pot for 2-3 minutes, then add garlic and sauté for another minute.
- Add uncooked jasmine rice and toast for 2 minutes with the onion and garlic.
- Stir in bell pepper, carrots, and peas, then pour in the coconut curry mixture and combine.
- Place the chicken thighs on top and cover the pot.
- Bake for 25-30 minutes or until the chicken reaches 165ºF and the rice is fully cooked.
- Let it rest for 5 minutes, then uncover and top with cilantro, basil, and red onion before serving.
Nutrition Facts (estimated)
Servings
6
Calories
461
Total fat
22g
Total carbohydrates
41g
Total protein
24g
Sodium
mg
Cholesterol
mg
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