Description
A quick, protein-packed meal featuring tender chicken thighs braised in a rich, creamy coconut and red curry sauce, served over fragrant jasmine rice with steamed vegetables.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 can (400ml) full-fat coconut milk
- 1 cup jasmine rice
- 2 tbsp red curry paste
- 2 tbsp coconut aminos
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- 2 cups vegetables (broccoli florets or snap peas)
- 1 tbsp coconut oil
Instructions
- Rinse the jasmine rice until the water runs clear. Cut chicken thighs into bite-sized pieces. Mince garlic and grate ginger. Chop vegetables.
- Combine rinsed rice with 1.5 cups of water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
- Heat coconut oil in a large skillet over medium heat. Add minced garlic and grated ginger; sauté for 1-2 minutes until fragrant.
- Stir in red curry paste and cook for 30 seconds to release oils.
- Add chicken pieces to the skillet and coat with the curry paste mixture. Pour in coconut milk and coconut aminos. Stir to combine.
- Bring the sauce to a gentle simmer, then reduce heat to medium-low. Cook for 8-10 minutes, stirring occasionally, until chicken is cooked through and sauce thickens slightly.
- Toss in vegetables, cover the skillet, and steam for 2-3 minutes until tender-crisp.
- Remove from heat. Stir in lime juice and chopped cilantro. Taste and adjust seasoning if needed.
- Divide fluffy jasmine rice among serving bowls. Ladle coconut chicken and sauce over the rice. Top with cooked vegetables and extra cilantro. Serve immediately.
Notes
Rinsing the rice is non-negotiable to prevent gummy texture. Keep the simmer gentle to prevent coconut milk from separating. If the sauce is too thin, simmer longer; if too thick, add a splash of water. This dish stores well in the refrigerator for up to 3 days and reheats best in a skillet with a splash of water.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6
- Sodium: 680
- Fat: 28
- Saturated Fat: 18
- Carbohydrates: 45
- Fiber: 4
- Protein: 32
Keywords: coconut chicken, rice bowl, meal prep, gluten-free, easy dinner, healthy eating, curry, jasmine rice