Description
Cook tender chicken, flavorful curry sauce, and fluffy rice all in one pot for a simple, creamy weeknight dinner.
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 ground turmeric
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup chicken broth
- 1 cup long-grain white rice, rinsed
- 1 cup frozen peas
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1/2 lime
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Heat the coconut oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the chicken pieces and cook until lightly browned on all sides, about 4 minutes. Remove the chicken from the pot and set aside.
- Add the chopped onion to the pot and cook until softened, about 3 minutes.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the red curry paste and turmeric. Stir constantly for 1 minute to toast the spices.
- Pour in the coconut milk and chicken broth. Scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- Stir in the rinsed rice, brown sugar, salt, and pepper.
- Return the browned chicken to the pot. Stir everything together once.
- Bring the liquid back to a gentle simmer, then immediately reduce the heat to low, cover the pot tightly, and cook for 18 minutes without lifting the lid.
- Remove the pot from the heat and let it stand, covered, for an additional 5 minutes.
- Remove the lid. Stir in the frozen peas and the lime juice. The residual heat will warm the peas.
- Fluff the rice gently with a fork. Garnish with fresh cilantro before serving.
Notes
- Rinsing the rice removes excess starch, which helps prevent the final dish from becoming too gummy.
- Adjust the amount of red curry paste to control the spice level for your preference.
- If you prefer a thicker sauce, uncover the pot during the last 5 minutes of cooking after the rice is done.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6
- Sodium: 650
- Fat: 30
- Saturated Fat: 22
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 35
- Cholesterol: 110