Thai Coconut Chicken and Rice
Experience the vibrant flavors of Thailand with this Thai Coconut Chicken and Rice recipe, a one-pot wonder perfect for busy weeknights or elegant dining. Tender, golden-seared boneless chicken thighs are nestled into fragrant jasmine rice infused with creamy coconut milk, zesty red curry paste, and aromatic garlic and ginger. The dish is elevated with a hint of fish sauce for umami depth and a touch of brown sugar for balanced sweetness. Finished with a squeeze of fresh lime juice and garnished with cilantro and green onions, this hearty yet exotic meal will transport your taste buds straight to Southeast Asia. Ready in under an hour, it's a simple yet impressive recipe brimming with bold Thai flavors!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 tablespoons red curry paste
- 1.5 cups jasmine rice
- 1 13.5-ounce can unsweetened coconut milk
- 1.5 cups chicken broth
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 0.25 cup, chopped fresh cilantro
- 2 sliced green onions
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chicken thighs to the pan and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the pan and set aside.
In the same pan, add the diced onion and sauté for 2-3 minutes until softened. Add the garlic and ginger, cooking for another minute until fragrant.
Stir in the red curry paste and cook for 1 minute, allowing the flavors to bloom.
Add the jasmine rice to the pan and stir to coat it in the curry paste mixture for about 1 minute.
Pour in the coconut milk and chicken broth, stirring well. Add the fish sauce and brown sugar, mixing to combine.
Return the seared chicken thighs to the pan, nestling them into the rice mixture. Bring the mixture to a gentle simmer, then cover the pan with a lid.
Lower the heat to medium-low and cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
Remove the pan from the heat and let it sit, covered, for 5 minutes.
Stir in the lime juice and garnish with chopped cilantro and sliced green onions before serving.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 5489 mg | 239% | |
| Total Carbohydrate | 128.9 g | 47% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 13.1 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 937 mg | 72% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1896 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
