One Pan Coconut Curry Rice With Chicken And Vegetables Food

ONE POT COCONUT CHICKEN CURRY RICE

One Pot Coconut Chicken Curry Rice image

One Pot Coconut Chicken Curry Rice - a super easy all in one pan family-friendly meal with pieces of tender chicken thigh and vegetables with delicious coconut and curry flavours.

Provided by Siobhan (Slimming Eats)

Categories Main

Time 30m

Number Of Ingredients 16

Ingredients

250g (9oz) of boneless skinless chicken thighs, raw (sliced into bitesize pieces)
2 cloves of garlic, crushed
2 teaspoon of grated ginger root
1 onion, finely chopped
1 carrot, finely chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
½ cup (120ml) of frozen peas
1.5 tablespoon of curry powder (I used medium)
1 tablespoon of soy sauce
1 cup (180g) of uncooked white rice
1.5 cup (360ml) of chicken or vegetable stock
0.5 cup (120ml) of coconut milk (canned)
cooking oil spray (I used avocado)
fresh coriander (cilantro) - optional
salt and black pepper

Steps:

Rinse rice under cold running water to remove any excess starch.
Spray a frying pan over a medium heat with cooking oil spray, add the chicken and soy sauce fry until lightly golden.
Add in the vegetables, garlic and ginger and fry for a further few minutes just to soften.
Add the curry powder and rice stir just until everything is evenly coated.
Add in the stock, coconut milk and frozen peas , bring to a boil, then simmer just until liquid is absorbed (don't stir),
Add lid, turn off heat and leave for approx 10-12 minutes for perfectly cooked rice.
Taste and season with some salt and pepper as needed and stir in some chopped coriander (optional)
Serve and enjoy!!

Nutrition Facts : Calories 340 calories, Carbohydrate 47.9 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 7.9 grams fat, Fiber 3.4 grams fiber, Protein 20 grams protein, SaturatedFat 2.5 grams saturated fat, ServingSize 1 SERVING, Sodium 540 milligrams sodium, Sugar 4.7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES

One-Pan Coconut Curry Rice With Chicken and Vegetables image

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.

Provided by Ali Slagle

Categories dinner, weekday, grains and rice, poultry, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.

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