Thai Coconut Curry Chicken & Rice Bowl

Ingredients

• 1 lb boneless, skinless chicken thighs
• 3 tbsp red curry paste
• 1 can (13.5 oz) coconut milk (canned, full-fat)
• 1 tbsp fish sauce
• 1 whole lime (juiced)
• 1.5 cups jasmine rice (uncooked)
• 2 tbsp sesame seeds
• ¼ cup fresh Thai basil or cilantro, chopped

Instructions

1. 1

   Rinse jasmine rice under cold water until water runs clear. Boil 3 cups salted water in a medium pot, add rice, stir once, then reduce heat to low.

2. 2

   Cover and simmer 15 minutes until water is absorbed and rice is tender. Fluff with a fork.

3. 3

   Cut chicken thighs into 1.5-inch chunks. Heat oil in a large skillet over medium-high until it shimmers, about 60 seconds.

4. 4

   Add curry paste and cook, stirring constantly, until fragrant and darkened slightly, about 90 seconds.

5. 5

   Pour in coconut milk and stir to combine. Add chicken pieces and fish sauce, then bring to a simmer.

6. 6

   Simmer uncovered for 10–12 minutes, stirring occasionally, until chicken is cooked through and sauce thickens slightly.

7. 7

   Squeeze lime juice into the curry and taste. Add more salt or fish sauce if needed; the sauce should taste savory and bright.

8. 8

   Toast sesame seeds in a small dry skillet over medium heat for 2 minutes, shaking the pan occasionally, until golden and fragrant.

9. 9

   Divide rice between two bowls. Ladle curry and chicken over rice. Garnish with toasted sesame seeds and fresh basil or cilantro.

Tools you’ll need

• medium pot with lid
• large skillet (12-inch preferred)
• small dry skillet for toasting sesame seeds
• two serving bowls
• spoon for stirring
• fork for fluffing rice

More recipes like this

• 

  Panang Curry Chicken

  15 min

• 

  Massaman Tofu Curry Bowl

  20 min

• 

  Thai Red Curry Chicken

  25 min

• 

  Curry Chicken (Cà Ri Gà)

  20 min