One Pan Thai Coconut Yellow Curry Chicken & Rice
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How to make One Pan Thai Coconut Yellow Curry Chicken & Rice + Video.
This recipe can serve 4, and is ready in 40 minutes.
Ingredients | What They Look Like |
---|---|
1.00 tablespoons coconut oil | |
2.00 cloves garlic | |
1.00 pounds skinless boneless chicken thighs | |
1.00 servings salt and pepper | |
1.00 tablespoons ginger | |
1.00 bunch green onions | |
1.00 red bell pepper | |
8.00 oz green beans | |
2.00 carrots | |
15.00 ounces lite coconut milk | |
1.00 tablespoons curry powder | |
1.00 teaspoons ground turmeric | |
1.00 juice of lime | |
0.50 teaspoons salt | |
1.00 cups basmati rice | |
1.00 servings fresh cilantro | |
1.00 servings green onion |
Cooking Instructions
Step 1
Place a large deep 10 inch skillet over medium high heat. (If you do not have a skillet a large pot will also work very well!)
Step 2
Add in coconut oil and garlic. Once hot, add in chicken and season generously with freshly ground salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes.
Step 3
Remove from pan and transfer to a plate.In the same skillet (it should be greased enough already for sauteing), add garlic, ginger, chopped green onion, red bell pepper, green beans and carrots.
Step 4
Saute over medium heat for 3-4 minutes to absorb pan flavors.Next add in coconut milk, yellow curry powder, turmeric, lime juice and salt; stir well to combine. Bring to a simmer, then fold in the rice, making sure it is evenly distributed.
Step 5
Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20 minutes. After 20 minutes, most of the liquid should be absorbed and rice should be cooked.
Step 6
Serve immediately.
Step 7
Garnish with cilantro and green onion.To meal prep:This meal serves four.
Step 8
Place rice in a meal prep containers and top with 1 chicken thigh.
Step 9
Garnish with cilantro and green onions.
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