Thai Red Coconut Curry with Coconut Rice

Thai Red Coconut Curry with Coconut Rice

By Tiffy Cooks

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For a last minute stay-in movie dinner night with my sister, I’m making this Easy Thai Red Curry Chicken with Rice Cooker Coconut Rice. This low-effort recipe uses Thai Curry Paste and coconut milk to make a fragrant, rich red curry that does more in less steps. In fact, most of the cooking time is leaving it to simmer! Paired with creamy, fluffy coconut rice, this rich, creamy curry has complex restaurant-quality flavor will definitely impress all your guests!

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Cook Time:30

Total Time:30

Course: Dinner, Main Course

Cuisine: Thai

Keyword: Asian Recipe Easy, chicken and rice, chicken thigh, curry recipe, freezer friendly, hosting, make ahead, make in bulk, meal prep, rice recipes

Servings: servings

Calories: 967kcal

Equipment

Rice Cooker
Non-stick pan

Ingredients

Coconut Rice

2 cups jasmine rice
1 can whole fat coconut milk
1 cup water

Thai Red Curry Chicken

2 bell peppers sliced
75-100 g green beans
1 whole fat coconut milk halved
3 Tbsp Thai red curry paste
1 pound boneless, skinless chicken thighs cut into bite-sized chunks
2-3 whole lime leaves optional
Fish sauce to taste
sugar to taste
Fresh Thai Basil

Instructions

In a rice cooker, add jasmine rice, coconut milk, and water. Stir to combine, and press the “cook” button.
In a pan on medium, add 1/2 of a can of coconut milk.
When the coconut milk starts to simmer, add Thai red curry paste and mix together. Let it cook uncovered for about 3-5 minutes, stirring often until it thickens and you start seeing bubbles of oil around the edges.
Add chicken thigh in the pan, mix well and make sure every piece is covered in the curry paste.
Mix in the 2nd half of the coconut milk, and season with fish sauce. Optionally, add whole lime leaves into the pan. Cover and let it simmer gently for about 15-20 minutes.
Add green bean, bell peppers, and any other veggies you’d like to add.
Adjust the flavors with a little fish sauce and sugar if needed. Simmer for another 5-10 minutes, or until the vegetables are soft.
Finish off with fresh Thai basil and serve with coconut rice.

Nutrition

Calories: 967kcalCarbohydrates: 91gProtein: 34gFat: 54gSaturated Fat: 44gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 108mgSodium: 142mgPotassium: 1075mgFiber: 8gSugar: 11gVitamin A: 3791IUVitamin C: 85mgCalcium: 97mgIron: 6mg