Thai Chicken Curry with Rice & Greens
seared chicken & vegetables in a creamy coconut thai red curry sauce served over lemongrass scented rice
servings: 4
Ingredients
Scale
Chicken Marinade
- ¼ cup neutral-flavored oil
- 2 tbsp fish sauce
- 1 tbsp lime zest
- 2 tbsp fresh lime juice
- 4 garlic cloves, finely chopped
- 1 tsp kosher salt
- 1 ½ lbs boneless, skinless chicken breast or thighs, cut into 1” pieces
Thai Chicken Curry
- 1 tbsp neutral-flavored oil
- 1 onion, diced
- 2 red bell peppers, cored + thinly sliced
- kosher salt
- 1 red fresno chile pepper, finely chopped
- 4 garlic cloves, finely chopped
- 1 tbsp finely chopped ginger
- 2 tbsp red curry paste
- ¾ lb carrots, peeled + sliced ¼”
- 1 (13.5 fl oz) can coconut milk
- ¾ cup chicken stock
- 2” piece of lemongrass, smashed
- 2 large handfuls of greens (spinach, baby kale, etc.)
- ¼ cup fresh lime juice
- 1 tbsp fish sauce
- toppings: greek yogurt, sliced green onions, cilantro leaves, pomegranate seeds, freshly cracked black pepper, lime wedges
Lemongrass Scented Rice
- 1 ½ cups jasmine rice
- 2 ¼ cups chicken stock
- 2” piece of lemongrass, smashed
- kosher salt
Instructions
- For the marinade, combine the oil, fish sauce, lime zest, lime juice, garlic, and salt in a mixing bowl. Whisk to combine. Add the chicken and toss well to coat. Refrigerate for 1-2 hours. Transfer the chicken to room temperature and let sit for 30 minutes.
- For the curry, heat a large, heavy-bottomed pot (or Dutch oven) over medium-high heat. Add the oil. Once hot, carefully transfer the chicken to the oil. Sear until browned, 2-3 minutes per side. Transfer the chicken to a plate and reserve.
- Lower the heat to medium. Add the onions and red peppers to the pot. Cook for about 8 minutes, or until tender and beginning to caramelize. Season with a pinch of salt. Stir in the chiles, garlic, and ginger. Cook for another minute or so. Stir in the red curry paste.
- Add the carrots, coconut milk, chicken stock, and lemongrass. Stir well to combine. Add the chicken back to the pot. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer for about 30 minutes, or until the chicken is cooked through.
- Meanwhile, for the rice, combine the jasmine rice, chicken stock, lemongrass, and a pinch of salt in a 2qt pot. Bring the liquid to a boil, stir well, reduce the heat to a simmer, and cover the pot. Cook for about 15 minutes, or until the liquid has absorbed and the rice is tender. Remove the pot from the heat and let sit for 10 minutes. Remove the lid and fluff the rice with a fork.
- To the curry, add the greens and let them wilt. Lastly, stir in the lime juice and fish sauce. Serve the chicken curry over the rice. Top with a dollop of yogurt, green onions, cilantro leaves, pomegranate seeds, black pepper, and an extra squeeze of lime juice.