One-Pan Coconut Curry Chicken and Rice
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The Girl Who Ate Everything · by Christy Denney★ 4.6 (46)

One-Pan Coconut Curry Chicken and Rice

NUTRITION · PER SERVING25M COOK
CAL 22%·PRO 43%
CARBS 31G29% OF CAL
2G FIBER0G ADDED0G INTRINSIC26G OTHER4G TOTAL SUGAR
FAT 25G52% OF CAL
16G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-pan curry-coconut chicken and rice with aromatic spices and fresh basil. Creamy and mildly spiced. A simple Thai-inspired dinner ready in 25 minutes.

mainthaibowlchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons olive oil
  • 1/2 cup white onion, diced finely
  • 1 red chile pepper, diced ((can sub 1/2 teaspoon red pepper flakes for this or a jalapeno))
  • 1 lb boneless skinless chicken breast, diced into 1-inch pieces
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons curry powder
  • 1 teaspoon coriander
  • 1 cup uncooked long grain white rice
  • 1 cup chicken broth ((I like to use Better than Buillion paste with water))
  • 1 (14.5 ounce) can coconut milk ((I like Thai kitchen))
  • 1 teaspoon salt
  • 1 teaspoon minced ginger
  • 2 tablespoons chopped basil leaves ((or 2 teaspoons dried basil))
PREP
5M
SODIUM
604MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.