Thai Red Curry Rice
Chicken and jasmine rice cooked together in red curry sauce, comfort-food meets Thai, one-pot wonder.
Ingredients (serves 4)
- 1 lb chicken breast
- 1.5 cups jasmine rice
- 1 can coconut milk
- 3 tablespoons red curry paste
- 2 cups chicken stock
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- 1 red bell pepper
- 1 cup green beans
- basil for garnish
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Save this recipeInstructions
- 1
Cut chicken into 1-inch cubes. Slice bell pepper into strips.
- 2
Heat 1 tablespoon oil in a large pot over medium heat. Stir in curry paste and cook for 1 minute.
- 3
Add chicken and cook until no longer pink on the outside, about 4 minutes.
- 4
Stir in jasmine rice, coating with the curry oil, for 1 minute. Pour in coconut milk and chicken stock.
- 5
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
- 6
Stir in fish sauce, palm sugar, bell pepper, and green beans. Cook uncovered for 3 minutes. Garnish with fresh basil and serve.
