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Coconut Curry Chicken and Vegetable Rice
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Large Skillet
  • Lid

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken thighs, cut into bite-size pieces
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons red curry paste
  • 1 can (14 ounces) coconut milk
  • 1 cup jasmine rice, rinsed
  • 1 cup chicken broth
  • 2 medium carrots, sliced into thin rounds
  • 1 red bell pepper, chopped
  • 1 cup frozen peas
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro (optional, for serving)

Instructions
 

  • Heat the vegetable oil in a large skillet over medium heat. Add the chicken pieces and season with salt and black pepper. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
  • Add the diced onion and minced garlic to the skillet. Cook for 2 minutes until the onion softens.
  • Stir in the red curry paste and cook for 1 minute to release its aroma.
  • Pour in the coconut milk and chicken broth. Add the rinsed jasmine rice, sliced carrots, and chopped red bell pepper. Stir everything together and bring the mixture to a gentle boil.
  • Reduce the heat to low, cover the skillet, and simmer for 18 minutes without lifting the lid.
  • Remove the lid and stir in the frozen peas. Cover again and cook for 3 more minutes until the peas are heated through and the rice is tender.
  • Turn off the heat and let the dish rest covered for 5 minutes. Fluff with a fork and sprinkle with chopped cilantro before serving if desired.

Notes

If the curry tastes too mild after cooking, stir in an extra teaspoon of curry paste before adding the peas. Leftovers reheat well in a covered skillet with a splash of broth to loosen the rice. For a milder version, start with one tablespoon of curry paste and taste before adding more.
Course: Main Course
Cuisine: Asian
Equipment: Large Skillet, Lid