Thai Red Curry Chicken with Broccolini and Rice
Thai Red Curry Chicken with Broccolini and Rice
Ingredients
For the Lemongrass Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 stalks lemongrass, roughly chopped, then finely minced
- 2 cloves garlic, grated
- 1 inch piece fresh ginger, peeled and grated
- 1 lime, zest of 1, juice of 1/2
- 1 1/2 tablespoons Red Boat fish sauce
- 1 1/2 tablespoons Florida Raw Filtered honey
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Thai Red Curry
- 1 tablespoon cooking oil, such as coconut or vegetable oil
- 3 tablespoons red curry paste
- 1 can full-fat coconut milk, 13.5 ounces
- 1/2 cup chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 red bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- 1/4 cup fresh basil leaves, chopped, for garnish
For the Broccolini
- 1 bunch broccolini, trimmed
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Jasmine Rice
- 1 1/2 cups Jasmine rice, rinsed
- 2 1/4 cups water
- 1/2 teaspoon salt
Instructions
- 1
Prepare the chicken marinade: In a large mixing bowl, combine the cut chicken thighs, finely minced lemongrass, grated garlic, grated ginger, lime zest, lime juice, fish sauce, honey, salt, and black pepper. Mix thoroughly by hand until the chicken is well coated. Cover and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 2 hours.
⏱️ 15 min
- 2
Cook the Jasmine rice: In a medium saucepan, combine the rinsed Jasmine rice, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
⏱️ 25 min
- 3
Cook the chicken: Heat a flat griddle pan or large skillet over medium-high heat. Lightly spray with cooking oil. Place the marinated chicken thighs on the hot griddle in a single layer, working in batches if necessary to avoid overcrowding. Cook for 4-6 minutes per side, or until charred and cooked through (internal temperature reaches 165°F). Remove chicken from the pan and set aside.
⏱️ 15 min
- 4
Prepare the broccolini: While the chicken cooks, preheat your oven to 400°F. On a baking sheet, toss the trimmed broccolini with olive oil, minced garlic, salt, and black pepper. Roast for 10-12 minutes, or until tender-crisp and slightly charred.
⏱️ 15 min•🌡️ 400
- 5
Make the red curry: In a large pot or Dutch oven, heat 1 tablespoon of cooking oil over medium heat. Add the red curry paste and cook for 1 minute, stirring constantly, until fragrant. Pour in the full-fat coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer. Stir in the brown sugar, fish sauce, and lime juice. Add the sliced red bell pepper and yellow onion. Simmer for 5-7 minutes, or until vegetables are slightly tender.
⏱️ 15 min
- 6
Combine and serve: Add the cooked chicken pieces to the red curry sauce and stir to coat. Let it heat through for 1-2 minutes. Serve the Thai Red Curry Chicken immediately over the Jasmine rice, alongside the roasted broccolini. Garnish with fresh basil leaves.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Red Curry Chicken with Broccolini and Rice
Ingredients
For the Lemongrass Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 stalks lemongrass, roughly chopped, then finely minced
- 2 cloves garlic, grated
- 1 inch piece fresh ginger, peeled and grated
- 1 lime, zest of 1, juice of 1/2
- 1 1/2 tablespoons Red Boat fish sauce
- 1 1/2 tablespoons Florida Raw Filtered honey
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Thai Red Curry
- 1 tablespoon cooking oil, such as coconut or vegetable oil
- 3 tablespoons red curry paste
- 1 can full-fat coconut milk, 13.5 ounces
- 1/2 cup chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 red bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- 1/4 cup fresh basil leaves, chopped, for garnish
For the Broccolini
- 1 bunch broccolini, trimmed
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Jasmine Rice
- 1 1/2 cups Jasmine rice, rinsed
- 2 1/4 cups water
- 1/2 teaspoon salt
Instructions
- 1
Prepare the chicken marinade: In a large mixing bowl, combine the cut chicken thighs, finely minced lemongrass, grated garlic, grated ginger, lime zest, lime juice, fish sauce, honey, salt, and black pepper. Mix thoroughly by hand until the chicken is well coated. Cover and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 2 hours.
⏱️ 15 min - 2
Cook the Jasmine rice: In a medium saucepan, combine the rinsed Jasmine rice, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
⏱️ 25 min - 3
Cook the chicken: Heat a flat griddle pan or large skillet over medium-high heat. Lightly spray with cooking oil. Place the marinated chicken thighs on the hot griddle in a single layer, working in batches if necessary to avoid overcrowding. Cook for 4-6 minutes per side, or until charred and cooked through (internal temperature reaches 165°F). Remove chicken from the pan and set aside.
⏱️ 15 min - 4
Prepare the broccolini: While the chicken cooks, preheat your oven to 400°F. On a baking sheet, toss the trimmed broccolini with olive oil, minced garlic, salt, and black pepper. Roast for 10-12 minutes, or until tender-crisp and slightly charred.
⏱️ 15 min•🌡️ 400 - 5
Make the red curry: In a large pot or Dutch oven, heat 1 tablespoon of cooking oil over medium heat. Add the red curry paste and cook for 1 minute, stirring constantly, until fragrant. Pour in the full-fat coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer. Stir in the brown sugar, fish sauce, and lime juice. Add the sliced red bell pepper and yellow onion. Simmer for 5-7 minutes, or until vegetables are slightly tender.
⏱️ 15 min - 6
Combine and serve: Add the cooked chicken pieces to the red curry sauce and stir to coat. Let it heat through for 1-2 minutes. Serve the Thai Red Curry Chicken immediately over the Jasmine rice, alongside the roasted broccolini. Garnish with fresh basil leaves.
⏱️ 5 min