| Level: | Easy |
| Total: | 1 hr |
| Active: | 10 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 10 min |
| Yield: | 8 to 10 servings |
Ingredients
- Nonstick cooking spray, for the pan
- 1 pound boneless, skinless chicken thighs, thinly sliced
- 2 cups small broccoli florets
- 1 1/2 cups jasmine or basmati rice
- 1 medium red bell pepper, thinly sliced
- 1/2 medium yellow onion, thinly sliced
- One 14-ounce can light coconut milk
- 1 cup chicken broth
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 teaspoons brown sugar
- Juice of 1 lime
- 1/4 cup chopped salted roasted peanuts
- 1/4 cup minced fresh cilantro
Instructions
- Preheat the oven to 375 degrees F. Coat a 9-by-13-inch pan with cooking spray.
- Evenly scatter the chicken, broccoli, rice, red pepper and onion in the pan. In a bowl, whisk together the coconut milk, broth, curry paste, fish sauce, brown sugar and lime juice. Pour the mixture over the ingredients in the pan. Bake until the rice is cooked and most of the liquid is absorbed, 45 to 50 minutes. Sprinkle with the chopped peanuts and cilantro before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 255 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 44 mg |
| Sodium | 392 mg |
| Serving Size | 1 of 10 servings |
| Calories | 255 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 44 mg |
| Sodium | 392 mg |
Reviews
This was delicious! I heated the liquid before I added it and covered it with tin foil first 40 minutes. Rice was perfect and the whole family loved it!
I made this recipe as is, and it was absolutely delicious! My daughter insists that this is now a part of our dinner rotation. Thank you, Katie!
I cut the ingredients in half and followed the recipe except for the red pepper slices, and it was very good. We regularly eat green and red thai chicken curry, and this was a good alternative to pulling out the rice cooker. I also covered the baking dish with foil.
We love this recipe! We follow the instructions and simply cover for the first 30 minutes, stir and leave it uncovered for the last 20. If we want it to be spicier we either add gochujang to the liquid mixture or top with sriracha!
I thought this recipe was very good. Rice on sides were crispy however cooked. Mine needed 50 minutes in the oven
Rice was raw and dish was super bland. I was excited for this dish too ☹️.
Yummy
I read the reviews before making . I always find them helpful when making a dish for the first time . I cooked the liquid ingredients in a medium pot as suggested from another reviewer.Once it came to a boil, I poured over the rest of the ingredients . I used a Dutch oven instead of a 9×13 pan. I also used Brussel sprouts instead of broccoli. I cut them in half. I then cooked covered for about 55 minutes . It was delicious!!!
In addition to covering the casserole, I think the liquid needs to be boiling hot before pouring it on. I kept cranking my oven, and it took well over an hour and much more liquid to get the rice cooked. The liquid wasn’t even bubbling at 45 minutes. The final dish was edible, but it wasn’t delicious. Even after I served it, it needed more liquid not to taste dry. This recipe has such potential, at least ingredient-wise, but the proportions and process need A LOT of tweaks. I won’t make it again. I may use the ingredients with another recipe that has the proper rice-to-liquid ratio, cooking methods, and baking time/temperature.
Love this Made it according to the recipe, really great!!