Thai Coconut Milk Chicken & Rice

In the Southeast Asian household where I grew up, coconut milk, fish sauce, and rice were used in almost every dish. The nutty and sweet smell of anything baked with coconut milk always made me excited to eat. This one pan of chicken and coconut rice is no different. I infuse the rice with fresh lemongrass and coconut milk, then top it with veggies and protein to complete the meal. It’s a simple, humble dish full of flavor, and one of the most comforting dishes you can make. 

Recipe by: Dzung Lewis of @honeysuckle 

Product Featured: 10 x 10 DuraLite™ Bakeware Dish 

INGREDIENTS 

• 4 chicken thighs, bone-in 

• 2 tbsp red curry paste or powder 

• 1/2 onion, chopped 

• 3 cloves garlic, minced 

• 1 1/2 cups coconut milk 

• 1 1/2 cups chicken broth or water 

• 1 lemongrass stalk (optional) 

• 2 tsp fish sauce 

• 1 1/2 cups jasmine rice, uncooked 

• 1/2 cup carrots, sliced 

• 1 cup red bell peppers, sliced 

• Lime 

• Cilantro for garnish 

INSTRUCTIONS 

1. Preheat oven to 375 degrees F. 

2. Drizzle chicken thighs with a little bit of oil and season with salt, pepper and 1 tablespoon of red curry paste or powder. Make sure to rub the seasoning in and under the skin. Set aside. 

3. In a DuraLite Bakeware dish, combine onion, garlic, coconut milk, broth, 1 tablespoon of red curry paste or powder, lemongrass stalk, and fish sauce. Mix well and add the rice, spreading it out evenly at the bottom. 

4. Nestle carrots and bell peppers right on top of the rice and layer the seasoned chicken on top. 

5. Cover the dish with foil and bake for 45 to 55 minutes or until rice and chicken are cooked through. 

6. Remove the foil halfway through the cook time. 

7. Finish with a squeeze of lime juice and garnish with chopped cilantro. 

Looking for more easy dinner recipes? Check out the Tuesday Night Cooking Club!