Coconut Chicken Curry with Thai Black Rice Recipe

Name: Coconut Chicken Curry with Thai Black Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Thai black sticky rice, rinsed; 1/4 teaspoon salt; 1 can (14 ounces) unsweetened coconut milk; 1/2 tablespoon Thai red or green curry paste, plus more to taste; 1 1/4 teaspoons Thai fish sauce; 1/8 teaspoon granulated garlic; 2 scallions, thinly sliced (keep white and green parts separate); 1 small red bell pepper, seeded and thinly sliced; 1 1/3 cups frozen shelled edamame; 1 1/4 pounds boneless chicken breasts or thighs, cut into 1-inch chunks; 20 to 25 large basil leaves; Japanese soy sauce (tamari or shoyu), to taste (optional)

Servings: persons

2 cups Thai black sticky rice, rinsed
1/4 teaspoon salt
1 can (14 ounces) unsweetened coconut milk
1/2 tablespoon Thai red or green curry paste, plus more to taste
1 1/4 teaspoons Thai fish sauce
1/8 teaspoon granulated garlic
2 scallions, thinly sliced (keep white and green parts separate)
1 small red bell pepper, seeded and thinly sliced
1 1/3 cups frozen shelled edamame
1 1/4 pounds boneless chicken breasts or thighs, cut into 1-inch chunks
20 to 25 large basil leaves
Japanese soy sauce (tamari or shoyu), to taste (optional)

1
Make the rice: In a heavy 2-quart Dutch oven, bring 3 1/2 cups of water to a rapid boil.
2
Add the rice and salt and return to a boil.
3
Cover, reduce the heat, and simmer until the rice is tender, 25 to 30 minutes.
4
Drain off any unabsorbed water.
5
Return the rice to the pot and let steam, covered, until ready to use.
6
When the rice is just about done, prepare the curry: Combine the coconut milk, curry paste, fish sauce, and garlic in a heavy 3-quart Dutch oven.
7
Add the scallion whites, bell pepper, and edamame.
8
Bring to a gentle boil and cook for 2 minutes.
9
Stir in the chicken.
10
Cover and simmer until the chicken and edamame are cooked, 3 to 5 minutes.
11
Turn off the heat.
12
Tear the basil leaves and stir them in.
13
Season with soy sauce, if needed.
14
To serve, spoon the black rice into the center of large, shallow bowls.
15
Ladle the curry around the rice.
16
Garnish with the scallion greens.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups Thai black sticky rice, rinsed, 1/4 teaspoon salt, 1 can (14 ounces) unsweetened coconut milk, 1/2 tablespoon Thai red or green curry paste, plus more to taste, and more.

Yes, Coconut Chicken Curry with Thai Black Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Chicken Curry with Thai Black Rice

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