One-Pan Coconut Curry Rice With Chicken and Vegetables

Name: One-Pan Coconut Curry Rice With Chicken and Vegetables
Total time: 1 min
Ingredients: 1 (13-ounce) can full-fat coconut milk; 1/4 cup red curry paste; 3 tablespoons crunchy peanut butter; 2 tablespoons fish sauce; 4 garlic cloves, thinly sliced; Kosher salt and black pepper; 1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces; 2 large carrots, peeled and thinly sliced (about 1 cup); 1 1/2 cups jasmine rice, rinsed; 1 1/4 cups boiling water; 1 head broccoli, thick stems discarded, florets separated (about 2 cups florets); 1 tablespoon lime juice

4.0

(1.9k)

cooking.nytimes.com

Your recipes

Total: 1 hours

Servings: 4

Author : Ali Slagle

broccoli carrot chicken

One-Pan Coconut Curry Rice With Chicken and Vegetables

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Heat 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 2

Remove 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 3

Meanwhile, 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.

Top similar recipes

Curated for you