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Thai Chicken Curry with Rice & Greens

seared chicken and greens in a creamy coconut thai red curry sauce served over lemongrass scented rice

serves: 4

Ingredients

Scale

Lemongrass Scented Rice

  • 1 ½ cups jasmine rice
  • 2 ¼ cups chicken stock
  • kosher salt
  • 3” lemongrass stalk

Chicken Curry

  • 1 ½ lbs boneless, skinless chicken breast, cut into 1” pieces
  • kosher salt
  • neutral oil
  • 1 onion, diced
  • 2 red bell peppers, thinly sliced
  • 1 red fresno chile, thinly sliced
  • 2 garlic cloves, minced
  • 1 tsp minced ginger
  • 1 lb carrots, peeled + sliced ¼”
  • 2 tbsp red curry paste
  • 2 (13.5 fl oz) cans coconut milk
  • ½ cup chicken stock
  • 2 large handfuls greens (spinach, baby kale, etc.)
  • 1 tbsp fish sauce
  • 3 tbsp lime juice
  • toppings: greek yogurt, scallions, cilantro leaves, pomegranate seeds, lime wedges

Instructions

Lemongrass Scented Rice

  1. Combine the jasmine rice with the chicken stock and a pinch of salt in a small pot.
  2. Take the piece of lemongrass and bruise it with the back of your knife, smashing it so that all the oils release. Add to the pot.
  3. Bring the liquid to a boil, reduce the heat to a simmer, stir well, and cover the pot. Cook for about 18 minutes until the liquid has absorbed and the rice is tender. Remove the pot from the heat and let sit for 10 minutes. Fluff the rice with a fork. Keep warm.

Thai Chicken Curry

  1. Pat the chicken dry and season with a pinch of salt. Heat a large, heavy-bottom pot (or Dutch oven) over medium-high heat. Add enough oil to just coat the bottom of the pot.
  2. Working in batches, sear the chicken until browned, 2-3 minutes per side. Transfer the chicken to a plate and reserve.
  3. Lower the heat to medium and add the onions and red peppers to the pot. Sauté for about 8 minutes until beginning to caramelize. Stir in the red fresno chiles, garlic, and ginger. Cook for another minute or so.
  4. Add the carrots and red curry paste. Stir well and allow the curry paste to cook for a minute or so. Whisk in the coconut milk and chicken stock. Add the chicken back to the pot. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer for about 25 minutes, or until the chicken is cooked through and the curry sauce has reduced.
  5. Stir in the greens, fish sauce, and lime juice. Let the greens wilt. Serve the chicken curry over the rice and top with a dollop of yogurt, scallions, cilantro leaves, pomegranate seeds, and an extra squeeze of lime juice.