One-Pan Coconut Curry Rice With Chicken and Vegetables
Published February 4, 2020
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
1 (13-ounce) can full-fat coconut milk
¼ 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 ¾-inch pieces
2 large carrots, peeled and thinly sliced (about 1 cup)
1 ½ cups jasmine rice, rinsed
1 ¼ cups boiling water
1 head broccoli, thick stems discarded, florets separated (about 2 cups florets)
1 tablespoon lime juice
Nutritional analysis per serving (4 servings)
80 grams carbs; 108 milligrams cholesterol; 743 calories; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams saturated fat; 33 grams fat; 8 grams fiber; 1362 milligrams sodium; 38 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
Instead of cooking this under foil, place an inverted sheet/jellyroll pan on top of it. Please, everyone--stop using foil, plastic wrap & bags, & paper towels. They're never necessary, & they're doing an enormous amount of harm to the planet (& to human health, if the former doesn't ring an alarm for you). Generations managed without them; we can, too. For ex., store food in serving bowls, w an inverted plate or saucer to cover. Wrap pie dough in wax paper, then in a clean kitchen towel.
Red curry pastes vary widely in their spice content. You pretty much have to try them to see what you can tolerate, or look if chiles are near the top of the ingredient list. Mae Ploy pastes are very hot; Thai Kitchen's are milder. I would never use 1/4 cup of Mae Ploy in a dish meant for only 4 people.
Those tough broccoli stems? Scrape the outer membrane off, slice the stem, and add to the dish. Those bits are as tender as can be and need not be discarded.
Saw a video of Jacque Pepin making broccoli, and he used a vegetable peeler to remove the tough outer layer of the stem. The inner part cooks up tender that way.
Was craving something easy, quick and comforting while recovering from an awful sinus infection (and actively breaking out in hives from medication prescribed to resolve said sinus infection), and this fit the bill. Didn’t have time or energy to run to the store so used what I had on hand—chicken breasts, sweet potato and frozen mixed veggies. I even forgot to cover the pan with foil (!!!), but I’m going to extend myself some grace given my current state. Somehow, this still turned out great. Benadryl for dessert ;)
I did this like in the recipe without the carrots. (Someone had eaten them) When you put in the broccoli after 35 Minutes the rice has taken up almost all the liquid. Even I left the broccoli in the oven for 10 Minutes, it was still hard and hardly palatable. Won’t do this again.