Description
Cook tender chicken, fragrant rice, and creamy coconut curry sauce all in one pot for a simple weeknight dinner with minimal cleanup.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon turmeric powder
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup chicken broth
- 1 cup long-grain white rice, rinsed
- 1 cup frozen peas and carrots mix
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove the chicken and set it aside.
- Add the chopped onion to the pot and cook until softened, about 3 minutes.
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Stir in the red curry paste and turmeric powder. Cook for 1 minute, stirring constantly.
- Pour in the coconut milk and chicken broth. Bring the mixture to a simmer.
- Add the rinsed rice, fish sauce, and brown sugar. Stir well.
- Return the browned chicken to the pot. Make sure the rice is submerged in the liquid.
- Bring the liquid back to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 18 minutes without lifting the lid.
- After 18 minutes, remove the pot from the heat and let it stand, covered, for 5 minutes.
- Stir in the frozen peas and carrots mix. The residual heat will cook them through.
- Fluff the rice and chicken mixture gently with a fork. Season with salt and pepper as needed.
- Serve immediately, garnished with fresh cilantro.
Notes
- Rinsing the rice removes excess starch, which helps prevent the final dish from becoming too gummy in a one-pot preparation.
- Adjust the amount of curry paste based on your preference for spice level.
- If you do not have long-grain white rice, use a quick-cooking brown rice, but you may need to increase the liquid slightly and extend the covered cooking time by 10-15 minutes.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6
- Sodium: 550
- Fat: 30
- Saturated Fat: 22
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
- Cholesterol: 110