One-Pan Coconut Curry Rice With Chicken and Vegetables
INGREDIENTS
1 (13-ounce) can full-fat coconut milk
¼ cup red curry paste
3 tablespoons crunchy peanut butter
2 tablespoons fish sauce
Fresh ginger, finely grated
Springtime alliums of any variety
4 garlic cloves, thinly sliced
Salt and pepper, to taste
Chicken cut into chunks, or tofu, or shrimp, whatever floats your boat!
1 cup(ish) thinly sliced carrots
1 ½ cups jasmine rice, rinsed
1 ¼ cups boiling water or broth of your choice
Broccoli di Ciccio (you can use the whole bag!), chopped into smaller pinky-sized pieces
1 tablespoon lime juice
Cilantro, lime wedges as garnish
Directions:
Heat the oven to 400 degrees. In an oven-safe lidded cooking pan (such as a dutch oven or casserole 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 uncooked chicken, cut into ~¾” pieces (or meat of your choosing), plus carrots and chopped spring onions. Scatter the rice over everything. Add the boiling liquid, put the lid on the pan, use foil to fortify the seal if it’s not tight, and bake until the rice is just tender, about 40 minutes.
Remove the top from the pan, scatter the broccoli 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. If you prefer your broccoli a little less firm, you may want to blanche it or par-cook it before adding it in. We love it a little crunchy! More nutritious that way too!
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, fresh cilantro, and a lime wedge.
*If you’re feeling zesty, you can add more fish sauce, crushed red pepper, more garlic, & a little more curry paste to step 3 and make that finish sauce really shine…up to you!