One-Pot Thai Curry Rice
One-Pot Thai Curry Rice
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1 shallot, minced
- 1 tablespoon ginger, minced
- 3 tablespoons red curry paste
- 1 pound chicken breast, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 1/2 cups Jasmine rice, uncooked
- 1 can coconut milk, 13.5 ounce
- 1 1/2 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/4 cup cilantro, chopped, for garnish
- 1 lime, sliced, for garnish
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min
- 2
Add the minced garlic, minced shallot, and minced ginger to the pot. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 3
Stir in the 3 tablespoons of red curry paste and continue to sauté for another 1-2 minutes, allowing the paste to bloom.
⏱️ 2 min
- 4
Add the 1 pound of diced chicken breast to the pot. Sauté until the chicken is lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min
- 5
Add the diced red bell pepper and green bell pepper to the pot. Sauté briefly for 2-3 minutes until slightly softened.
⏱️ 3 min
- 6
Stir in the 1 1/2 cups of uncooked Jasmine rice, ensuring it is well coated with the curry mixture.
⏱️ 1 min
- 7
Pour in the 13.5 ounce can of coconut milk and 1 1/2 cups of chicken broth.
⏱️ 1 min
- 8
Add the 1 tablespoon of fish sauce and 1 tablespoon of brown sugar. Stir everything together thoroughly.
⏱️ 1 min
- 9
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and cook for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
⏱️ 20 min
- 10
Once cooked, remove the pot from the heat and let it rest, covered, for 5 minutes. Then, remove the lid and fluff the rice gently with a fork.
⏱️ 5 min
- 11
Garnish with the 1/4 cup of chopped cilantro and slices of 1 lime before serving. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Thai Curry Rice
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1 shallot, minced
- 1 tablespoon ginger, minced
- 3 tablespoons red curry paste
- 1 pound chicken breast, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 1/2 cups Jasmine rice, uncooked
- 1 can coconut milk, 13.5 ounce
- 1 1/2 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/4 cup cilantro, chopped, for garnish
- 1 lime, sliced, for garnish
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the minced garlic, minced shallot, and minced ginger to the pot. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 3
Stir in the 3 tablespoons of red curry paste and continue to sauté for another 1-2 minutes, allowing the paste to bloom.
⏱️ 2 min - 4
Add the 1 pound of diced chicken breast to the pot. Sauté until the chicken is lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min - 5
Add the diced red bell pepper and green bell pepper to the pot. Sauté briefly for 2-3 minutes until slightly softened.
⏱️ 3 min - 6
Stir in the 1 1/2 cups of uncooked Jasmine rice, ensuring it is well coated with the curry mixture.
⏱️ 1 min - 7
Pour in the 13.5 ounce can of coconut milk and 1 1/2 cups of chicken broth.
⏱️ 1 min - 8
Add the 1 tablespoon of fish sauce and 1 tablespoon of brown sugar. Stir everything together thoroughly.
⏱️ 1 min - 9
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and cook for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
⏱️ 20 min - 10
Once cooked, remove the pot from the heat and let it rest, covered, for 5 minutes. Then, remove the lid and fluff the rice gently with a fork.
⏱️ 5 min - 11
Garnish with the 1/4 cup of chopped cilantro and slices of 1 lime before serving. Enjoy!
⏱️ 1 min