1 (13-ounce) can full-fat coconut milk
2 Tbsp Spice House Red Thai Curry Powder (or ¼ cup red curry paste)
3 Tbsp peanut butter
5 Tbsp fish sauce (if using prepared curry paste, reduce to 3 Tbsp)
4 garlic cloves, minced
1 lb boneless, skinless chicken thighs, cut into 3/4-inch pieces
3 large carrots, peeled and diced
1½ c jasmine rice, rinsed
1¼ c boiling water
1 head broccoli, thick stems peeled/chopped, small florets (about 2 cups florets)
1 Tbsp lime juice
Preheat oven to 400 degrees.
In a 9×13-inch/3-quart baking pan, combine curry paste, fish sauce, peanut butter, coconut milk and garlic; whisk until blended.
Add the chicken and carrots, and stir to coat.
Evenly scatter the rinsed rice over everything.
Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes. Remove the pan from the oven and let sit for 5 minutes; it will finish steaming the rice.
I prefer to place the broccoli in a glass bowl with a bit of water and microwave for about 5 minutes, until just tender. If you’d rather, you can add the broccoli to the rice about 10 minutes before it’s done to let it steam; I find this leads to inconsistently cooked rice and raw broccoli.
Serve all together, with lime juice squeezed generously overtop.
Adapted from NY Times Cooking.
