60 minutes
A warm, comforting, and flavorful dish combining chicken, vegetables, and rice in a rich coconut curry sauce.
Red curry paste
cups
Crunchy Peanut Butter
tablespoons
tablespoons
Garlic Clove, thinly sliced
each
to taste
to taste
Boneless, Skinless Chicken Thighs, cut into 3/4-inch pieces
0 lb
Large Carrots, peeled and thinly sliced
cups
Jasmine Rice, rinsed
cups
Boiling Water
cups
Broccoli Florets, thick stems discarded
cups
tablespoons
1. Preheat oven
Preheat your oven to 400 degrees. This temperature will ensure your dish bakes evenly and develops a nice, subtle crust on top.
2. Prepare coconut curry mixture
In a 9-by-13-inch or 3-quart baking pan, whisk together 1 cup of the coconut milk, the red curry paste, peanut butter, fish sauce, and garlic until smooth. This step is crucial as it ensures the flavors are well combined and will coat the chicken and vegetables evenly.
3. Season and add chicken and carrots
Season generously with kosher salt and black pepper, then add the chicken pieces and sliced carrots to the pan, stirring to coat them in the curry mixture.
4. Add rice and boiling water
Scatter the rinsed jasmine rice over the chicken and carrot mixture, then carefully pour in the boiling water. Cover the pan tightly with foil to trap the steam, which will cook the rice evenly. Bake for 40 minutes, or until the rice is tender.
5. Add broccoli and bake
Remove the foil, scatter the broccoli florets over the top, and season with a bit more salt and black pepper. Reseal the pan with the foil and bake for an additional 5 minutes, just until the broccoli is bright green and tender-crisp.
6. Finish and serve
Take the pan out of the oven and let it sit, still covered, for about 3 minutes to allow the flavors to meld together. Then, stir in the lime juice and the remaining coconut milk, tasting and adjusting the seasoning with more salt and black pepper if needed. Finally, fluff the rice gently with a fork to mix everything evenly. Serve the bake with a drizzle of the coconut sauce from the pan. Enjoy this warm, comforting, and flavorful dish!
Use shrimp, Thai green curry paste with coconut milk, and garnish with bamboo shoots and Thai basil.
Use shrimp and scallops, replace rice with pearl couscous, and add fennel and tomatoes.
Replace chicken with tofu, rice with quinoa, and use a variety of bell peppers and snap peas.
Try red or green Thai curry paste, or Indian curry pastes like Madras or Vindaloo.
Substitute chicken with beef, add broccoli and mushrooms, and use a beef broth-based curry sauce.
Select full-fat coconut milk and a premium brand of curry paste for richer and more authentic flavor.
Adhere to the correct liquid-to-rice ratio, factoring in additional moisture from veggies and chicken.
Use Basmati or jasmine rice for their fragrance and non-sticky texture. Rinse until water runs clear to remove excess starch.
Enhance flavors by toasting spices and curry paste in oil before adding liquids.
Caramelize aromatics like onions, garlic, ginger to create a foundational flavor profile for the dish.
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