Today I thought I would share with you the recipe for a dinner that I made earlier this week, and that my family has not stopped talking about since. It’s a coconut Thai chicken dish with rice. One of the great things about this meal is that it is prepared all in one dish, which I just love because the last thing I want to do after making dinner is clean up a big mess of pots and pans! The other great thing is you can customize the heat level to suit you and your family. The recipe I used was from Martha Stewart but I tweaked it a bit for my preferences and ease of preparation. Let’s face it we all can’t be Martha Stewart ;).
This is what you will need:
1 Tbsp Avocado oil (olive is fine)
4 Chicken breasts
Salt and Pepper to taste
1½ c Broth
½ c Water
1¾ c (14.5 Ounces) of Coconut milk
1-2 tsp of Thai red curry paste
1 c Jasmine rice
1 Red bell pepper
1-2 c of Green beans (fresh or frozen)
Here is what you do:
Heat your oil in a large pot over medium-high heat.
Salt and pepper the chicken breasts to your preference and brown them in the heated oil. Once browned (approx. 8-10min) remove them to a plate and cover.
Loosen up all those caramelized bits at the bottom of your pan and then add the 1½ c of broth. I didn’t have broth so I just mixed an OXO cube with some boiling water. I mean just use what you have on hand. If you have veggie broth use that, if you have chicken broth use that… you just want some flavored liquid.
Follow this with the ½ c of water, the 1¾ c of coconut milk and the 1-2 tsp of red curry paste. This is where you can customize your heat. If you want less stick to 1 tsp, or if you want more add 2 tsp. I however got a little carried away and probably ended up with more along the 3 tsp amount and let me tell you it had some serious kick to it! It’s really up to you and may vary depending on your curry as well. I know last time I made this I used a different brand of curry and the flavor was quite bland, so you may have to play with this measurement to find what works for you.
Let this come to a boil, and then stir in the 1 c of rice. Layer the chicken breasts, along with any juices on top of the liquid and rice evenly. Then reduce the heat to medium-low and cover. Now leave it alone! No stirring or peaking for about 15 min.
When the rice is almost tender arrange the peppers and green beans on top of the chicken. Cover again and cook for an additional 8-10 minutes or until the veggies are tender. If you are using frozen beans this may take a bit longer.
I just love how the rice is cooked in with the chicken. It soaks up some of that amazing coconut and Thai flavoring leaving you with really moist chicken and a dish that is bursting with some major YUM factor!
And that’s it! Serve and Enjoy. I would recommend bringing a glass of milk to the table, if you are anything like me you’ll need it;).