One-Pan Coconut Curry Rice With Chicken and Vegetables
Baking rice is a fail-safe way to a fluffy bowl of grains — and a quick route to a fragrant, hearty dinner. Red curry paste, coconut milk and peanut butter spice the chicken, rice and vegetables in this hands-off, one-pot recipe. Chunky peanut butter adds nuttiness, crunch and creaminess all at once. Feel free to swap out the carrots and broccoli for vegetables with similar cooking times, like sweet potato or snap peas. Drizzle your red curry rice with lime-spiked coconut milk for brightness just before digging in.
- Serves: 4 persons
- 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 3/4-inch pieces
- 2large carrots, peeled and thinly sliced (about 1 cup)
- 1 ½cups jasmine rice, rinsed
- 1 ¼cups boiling water
- 1head broccoli, thick stems discarded, florets separated (about 2 cups florets)
- 1tablespoon lime juice
Step 1Heat 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 2Remove 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 3Meanwhile, 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.