One-Pot Thai Curry Rice

Ingredients

• 3 tbsp Thai red curry paste (Use 1 tablespoon for the chicken marinade and 2 tablespoons for the pot; Mae Ploy or Aroy-D are suggested brands.)
• 3.5 Boneless chicken thighs (Use 3 to 4 thighs; the source specifies boneless thighs. Thinly pounded chicken breast may also be used.)
• 1 tbsp Neutral oil
• 1 cup White rice (Rinse before using. Jasmine or short-grain rice may be used.)
• 0.667 cup Coconut milk (The source specifies 2/3 cup.)
• 0.5 cup Unsalted chicken stock
• 3 tsp Fish sauce (Use 1 teaspoon in the chicken marinade and the remaining 2 teaspoons in the rice mixture.)
• 1 tsp Granulated sugar
• 0.5 Bell pepper (Julienned; red or green. May be omitted.)
• Cilantro (Chopped, for garnish.)
• Fresh lime juice (For finishing.)
• Roasted peanuts or cashews (Crushed, for garnish.)
• Chili oil (Add to preference, if desired.)

Steps

1. 1

   In a medium bowl, combine 1 tablespoon of the Thai red curry paste and 1 teaspoon of the fish sauce with the boneless chicken thighs. Mix well so the chicken is coated, then let it marinate for at least 15 minutes while you prepare the remaining ingredients.

2. 2

   Heat the neutral oil in a medium non-stick pot over medium-high heat.

3. 3

   Add the remaining 2 tablespoons of Thai red curry paste and sauté for 1 to 2 minutes, until fragrant.

4. 4

   Add the rinsed white rice and cook for 1 minute, stirring to coat the grains thoroughly with the curry paste.

5. 5

   Pour in the coconut milk, unsalted chicken stock, remaining 2 teaspoons of fish sauce, and granulated sugar.

6. 6

   Add the julienned bell pepper, stir well, and bring the mixture to a boil.

7. 7

   Once boiling, lay the marinated chicken thighs on top of the rice mixture.

8. 8

   Cover the pot and simmer over medium-low heat for 15 minutes.

9. 9

   Turn off the heat and let the covered pot sit for another 10 minutes so the rice and chicken finish cooking. The rice should be soft with the liquid absorbed, and the chicken should be fully cooked.

10. 10

    Top with chopped cilantro, fresh lime juice, crushed roasted peanuts or cashews, and chili oil if desired. Serve warm.

Notes

The source does not provide a chicken internal temperature. Bell peppers may be omitted, and thinly pounded chicken breast may be substituted for boneless thighs. The author recommends jasmine or short-grain rice and notes that lime, cilantro, nuts, and chili oil help balance the richness.

Nutrition per serving

• main
• one-pot
• Southeast Asian
• Thai-inspired
• chicken
• rice
• weeknight dinner
• gluten-free