Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup long-grain white rice, rinsed
  • 1 cup chicken bone broth, low sodium
  • 1 can (13.5 fl oz) full-fat coconut milk
  • 3 tbsp Thai red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 cup frozen peas or sliced carrots
  • 1 tbsp lime juice, freshly squeezed
  • 2 green onions, sliced
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. In a large mixing bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, minced garlic, and grated ginger until the paste is fully dissolved.
  2. Pour the rinsed rice into the bottom of a 9x13 inch baking dish, spreading it evenly.
  3. Pour the chicken bone broth over the rice, then place the chicken thigh pieces on top of the rice.
  4. Pour the coconut curry mixture over the chicken and rice. Gently shake the pan to ensure the sauce settles, but do not stir.
  5. Cover the dish tightly with aluminum foil to prevent steam from escaping.
  6. Bake at 375°F (190°C) for 60 minutes.
  7. Remove from the oven and stir in the frozen peas, allowing residual heat to cook them through.
  8. Finish with lime juice and garnish with sliced green onions and chopped cilantro.