Ingredients
Scale
- 4 cups Chicken broth
- 1 can Coconut milk
- 3 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 1 pound Boneless chicken thighs
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 cup Long-grain white rice
- 2 stalks Green onions (for topping)
- 1 tablespoon Curry powder
- 1/2 teaspoon Turmeric
- 1/4 cup Fresh cilantro
- 2 pieces Lime wedges (for serving)
Instructions
- Pat chicken thighs dry and season evenly with salt and black pepper.
- Heat a large heavy-bottomed pot over medium heat and add a splash of oil.
- Brown the chicken thighs 3 to 4 minutes per side until lightly golden, then remove and set aside.
- Add minced garlic and grated ginger to the pot and sauté 30 to 60 seconds until fragrant.
- Stir in curry powder and turmeric, toasting briefly to release their aroma.
- Pour in chicken broth and coconut milk, scraping any browned bits from the pot.
- Return the chicken to the pot and bring the liquid to a gentle simmer.
- Stir in the rice, cover, and reduce heat to low; simmer 18 to 20 minutes until rice is tender and liquid is mostly absorbed.
- Remove lid and let the pot rest off heat 5 minutes to finish steaming.
- Fluff rice with a fork, shred or slice the chicken, and stir gently to combine.
- Top with chopped green onions and cilantro, and serve with lime wedges for squeezing.
Notes
Use a pot with a tight-fitting lid for even cooking. Adjust salt and spice levels to taste. For added texture, consider stirring in quick-blanched peas or baby spinach before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg