One Pan Green Curry Chicken & Rice

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One Pan Green Curry Chicken & Rice

Yield 4

Author Lucy Tweed

Cook time

1 Hour

Total time

1 Hour

Adapted for the underrated red curry version in book 1. It still kills.

Ingredients

• 4 chicken thighs with bones in
• 3 tablespoons green curry paste
• 270 ml (7 fl oz) coconut cream
• 2 cups (400 g) jasmine rice
• 1 stick lemongrass, cut into 3 cm lengths
• 2 makrut lime leaves, roughly chopped
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 250 g (9 oz) cherry tomatoes, halved
• 1 tablespoon chicken stock powder
• Top Salad:
• 1 teaspoon sesame oil
• 2 teaspoons lime juice
• 1 teaspoon brown sugar
• 1 teaspoon fish sauce
• Handful of Thai basil leaves
• Handful of coriander sprigs
• 2-3 spring onions (scallions), white and green parts sliced on an angle
• 250 gm sugar snap peas, trimmed and cut into 1cm pieces
• 2 tbs fried shallots

Optional

• Lime cheeks for serving

Instructions

1. In a dish large enough to hold the chicken, combine the green curry paste and coconut cream. Add the chicken thighs and coat well. Marinate for at least 20 minutes.
2. Preheat the oven to 180°C (350°F).
3. Oil a deep baking dish and add the jasmine rice, lemongrass, makrut lime leaves, onion, cherry tomatoes and chicken stock powder. Pour in 1 cup (250 ml) of water ans stir again.
4. Place the marinated chicken thighs on top of the rice mixture, skin-side up, and drizzle with any remaining marinade.
5. Bake for 45mins - 1 hr, or until the chicken is cooked through and the rice is tender. Rest for 15 minutes before serving.
6. Meanwhile, prepare the side salad by mixing together sesame oil, lime juice, brown sugar, and fish sauce then toss with remaining ingredients.

Nutrition Facts

Calories

961

Fat

52 g

Sat. Fat

28 g

Carbs

94 g

Fiber

6 g

Net carbs

88 g

Sugar

8 g

Protein

31 g

Sodium

524 mg

Cholesterol

111 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.