Thai Red Curry Chicken Rice
Tender chicken, jasmine rice and colorful vegetables come together in a fragrant coconut red curry sauce that coats every bite.
6 min
Prep
33 min
Cook
4
Serves
595
Calories
Macros · per serving
41g protein
60g carbs
21g fat
Ingredients
For 4 servings
- 600 g chicken breast
- 200 g jasmine rice
- 250 ml coconut milk
- 45 g Thai red curry paste
- 200 g red bell pepper
- 200 g frozen green bean
- 15 ml fish sauce
- 8 g brown sugar
- 15 ml lime juice
- 10 ml vegetable oil
Instructions
- 1
Cook the jasmine rice according to the package directions. Thinly slice the bell pepper, discarding its stem and seeds. Cut the raw boneless, skinless chicken breast across the grain into strips about 5 mm thick.
- 2
Heat the oil in a deep 30 cm skillet over medium-high heat for 1 minute, uncovered. Reduce to medium, add the curry paste and stir for 1 minute.
- 3
Return to medium-high heat. Add the chicken and bell pepper and cook uncovered for 4 minutes, stirring frequently to separate the chicken strips.
- 4
Stir in the full-fat canned coconut milk, frozen green beans, fish sauce and brown sugar; no water is needed. Bring to a brisk simmer over medium-high heat for about 1 minute, then reduce to medium, cover and simmer for 3 minutes.
- 5
Fluff the cooked jasmine rice, then add it directly to the same skillet. Cook uncovered over medium heat for 4 minutes, folding and stirring frequently until the rice is separated and the sauce coats it without pooling. Stir in the lime juice during the final 30 seconds. Check several of the thickest chicken strips and the rice in several places with a food thermometer: both must reach at least 74°C/165°F. Continue cooking if necessary, then divide into four portions.
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