One-Pan Coconut Curry Rice With Chicken and Vegetables
Baking rice is a fail-safe way to a fluffy bowl of grains — and a quick route to a fragrant, hearty dinner. Red curry paste, coconut milk and peanut butter spice the chicken, rice and vegetables in this hands-off, one-pot recipe. Chunky peanut butter adds nuttiness, crunch and creaminess all at once. Feel free to swap out the carrots and broccoli for vegetables with similar cooking times, like sweet potato or snap peas. Drizzle your red curry rice with lime-spiked coconut milk for brightness just before digging in.
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
Instructions
- 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.
- 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.
- 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.