One Pan Thai Coconut Yellow Curry Chicken & Rice
One Pan Thai Coconut Yellow Curry Chicken & Rice
Course: Main, DinnerCuisine: ThaiDifficulty: MediumServings
4
servingsPrep time
10
minutesCooking time
30
minutesTotal time
1
hour10
minutesIngredients
1 pound boneless skinless chicken thighs
1 cup white basmati rice (nice and fluffy)
2 cloves garlic, minced
1 (15 ounce) can lite coconut milk
1 tablespoon medium yellow curry powder (or 2 tablespoons yellow curry paste)
1 teaspoon ground turmeric
1 bunch green onions, chopped
1 red bell pepper, julienned
8 oz green beans, ends trimmed and cut into 2-inch long pieces
2 medium carrots, sliced
Freshly ground salt and pepper
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 lime, juiced
½ teaspoon salt
1 tablespoon coconut oil, plus more if necessary
- To Garnish
Fresh cilantro
Diced green onion
Directions
- Heat coconut oil in a large deep 10-inch skillet over medium high heat. Add garlic and fry for a minute.
- Add chicken and season salt and pepper to taste. Cook for 4-5 minutes, until browned on a side. Flip and cook for more 4-5 minutes on the other side. Transfer to a plate and set side.
- Add garlic, ginger, chopped green onion, red bell pepper, green beans and carrots into skillet. Saute over medium heat for 3-4 minutes until liquid is absorbed.
- Stir in coconut milk, yellow curry powder, turmeric, lime juice and salt. Mix to combine. Bring to a simmer, then fold in the rice.
- Place browned chicken on top. Reduce heat to low, cover with a lid and cook for 20 minutes until all liquid is absorbed.
- Garnish with cilantro and green onion. Serve immediately.
