Chicken Curry with Coconut Rice by @lojdovale

45 min

4 servings

🍚

250 g

Jasmine rice

🥥

400 ml

Coconut milk

💧

250 ml

Water

🍋

22 ml + 0.5

Lemon juice

🧂

1 g

Salt

🍗

400 g

Chicken breast

🧄

9 g

Garlic

🍛

30 ml

Curry paste

🍬

5 g

Brown cane sugar

🥢

30 ml

Soy sauce

🥕

300 g

Carrot

🫑

150 g

Red bell pepper

🫛

150 g

Green beans

  1. Rinse
    • jasmine rice
    • Water

    Rinse 250 g jasmine rice under cold water until the water runs mostly clear.

  2. Add
    • jasmine rice
    • coconut milk
    • water

    Add the rice, 200 ml coconut milk, 250 ml water, 22 ml lemon juice, and salt to the cooking pot.

  3. Boil
    • jasmine rice
    • coconut milk
    • water

    Bring the rice mixture to a boil on the stovetop.

  4. Simmer
    • jasmine rice
    • coconut milk
    • water

    Cover the pot and simmer the rice over low heat until tender and the liquid is absorbed, about 15 minutes.

  5. Slice
    • chicken breast
    • carrot
    • red bell pepper

    Slice the chicken breast into thin strips and cut the carrot, red bell pepper, and green beans into bite-size pieces.

  6. Sear
    • chicken breast

    Sear the chicken strips in the hot frying pan until browned on all sides, about 3 to 4 minutes.

  7. Transfer
    • chicken breast
    • garlic

    Transfer the seared chicken to a plate and sauté the chopped garlic in the same pan for 30 seconds.

  8. Stir
    • garlic
    • curry paste

    Stir the curry paste into the garlic and cook it for 30 seconds until fragrant.

  9. Pour
    • coconut milk
    • brown sugar
    • soy sauce

    Pour 200 ml coconut milk into the pan and stir in brown sugar, soy sauce, and 22 ml lemon juice.

  10. Add
    • carrot
    • red bell pepper
    • green beans

    Add the carrot, red bell pepper, and green beans to the curry sauce.

  11. Simmer
    • carrot
    • red bell pepper
    • green beans

    Simmer the vegetables until crisp-tender, about 5 to 7 minutes.

  12. Return
    • chicken breast

    Return the chicken to the pan and simmer until cooked through, about 3 minutes.

  13. Serve
    • jasmine rice
    • chicken breast
    • Curry paste

    Fluff the coconut rice and serve the chicken curry over it.

Chicken Curry with Coconut Rice by @lojdovale

45 min

4 servings

🍚

250 g

Jasmine rice

🥥

400 ml

Coconut milk

💧

250 ml

Water

🍋

22 ml + 0.5

Lemon juice

🧂

1 g

Salt

🍗

400 g

Chicken breast

🧄

9 g

Garlic

🍛

30 ml

Curry paste

🍬

5 g

Brown cane sugar

🥢

30 ml

Soy sauce

🥕

300 g

Carrot

🫑

150 g

Red bell pepper

🫛

150 g

Green beans

Preparation Steps

  1. Step 1/13

    Rinse 250 g jasmine rice under cold water until the water runs mostly clear.

    🍚jasmine rice
    🍲cooking pot

  2. Step 2/13

    Add the rice, 200 ml coconut milk, 250 ml water, 22 ml lemon juice, and salt to the cooking pot.

    🍚jasmine rice
    🥥coconut milk
    💧water
    🍋lemon juice
    🧂salt
    🍲cooking pot
    🥛measuring jug

  3. Step 3/13

    Bring the rice mixture to a boil on the stovetop.

    🍚jasmine rice
    🥥coconut milk
    💧water
    🍲cooking pot

  4. Step 4/13

    Cover the pot and simmer the rice over low heat until tender and the liquid is absorbed, about 15 minutes.

    🍚jasmine rice
    🥥coconut milk
    💧water
    🍲cooking pot

  5. Step 5/13

    Slice the chicken breast into thin strips and cut the carrot, red bell pepper, and green beans into bite-size pieces.

    🍗chicken breast
    🥕carrot
    🫑red bell pepper
    🫛green beans
    🔪chef's knife
    🪵cutting board

  6. Step 6/13

    Sear the chicken strips in the hot frying pan until browned on all sides, about 3 to 4 minutes.

    🍗chicken breast
    🍳thin-walled cast-iron frying pan
    🥢tongs

  7. Step 7/13

    Transfer the seared chicken to a plate and sauté the chopped garlic in the same pan for 30 seconds.

    🍗chicken breast
    🧄garlic
    🍳thin-walled cast-iron frying pan
    🥢tongs
    🔪chef's knife
    🪵cutting board

  8. Step 8/13

    Stir the curry paste into the garlic and cook it for 30 seconds until fragrant.

    🧄garlic
    🍛curry paste
    🍳thin-walled cast-iron frying pan
    🥄wooden spoon

  9. Step 9/13

    Pour 200 ml coconut milk into the pan and stir in brown sugar, soy sauce, and 22 ml lemon juice.

    🥥coconut milk
    🍬brown sugar
    🥢soy sauce
    🍋lemon juice
    🍳thin-walled cast-iron frying pan
    🥄wooden spoon
    🥄measuring spoon
    🥛measuring jug

  10. Step 10/13

    Add the carrot, red bell pepper, and green beans to the curry sauce.

    🥕carrot
    🫑red bell pepper
    🫛green beans
    🍳thin-walled cast-iron frying pan
    🥄wooden spoon

  11. Step 11/13

    Simmer the vegetables until crisp-tender, about 5 to 7 minutes.

    🥕carrot
    🫑red bell pepper
    🫛green beans
    🍳thin-walled cast-iron frying pan
    🥄wooden spoon

  12. Step 12/13

    Return the chicken to the pan and simmer until cooked through, about 3 minutes.

    🍗chicken breast
    🍳thin-walled cast-iron frying pan
    🥄wooden spoon

  13. Step 13/13

    Fluff the coconut rice and serve the chicken curry over it.

    🍚jasmine rice
    🍗chicken breast
    🍲cooking pot
    🥄wooden spoon

Composition

Ingredients

Types

Grains, Plant-based milk, Water, Fruit, Seasonings, Meat, Vegetables, Condiments

Ingredients

Jasmine rice, Coconut milk, Water, Lemon juice, Salt, Chicken breast, Garlic, Curry paste, Brown cane sugar, Soy sauce, Carrot, Red bell pepper, Green beans

Notes

Coconut milk (for the rice, for the curry sauce), Water (for the rice), Lemon juice (juice of half a lemon, for the rice, juice of the other half of the lemon, for the curry), Salt (for the rice), Chicken breast (cut into strips), Garlic (chopped)

Allergens

Coconut, Soy, Gluten

Dietetics

Dietary regimen

High-protein, Dairy-free

Calories

650 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 76g, Fat: 24g, Fiber: 6g, Sugars: 10g

Nutritional Information

Minerals

Potassium: 780mg, Iron: 3.2mg, Sodium: 1050mg

Vitamins

Vitamin A: 900µg, Vitamin C: 70mg, Vitamin B6: 0.8mg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

thin-walled cast-iron frying pan, cooking pot, chef's knife, cutting board, tongs, wooden spoon, measuring spoon, measuring jug

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@lojdovale

Origin

Cuisine

Thai, Czech

Geographic

Thailand, Southeast Asia

Various

Aspect

Texture

Creamy, Tender, Crisp-tender

Flavors

Savory, Spicy, Creamy, Sweet, Tangy, Coconutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Cool quickly,Store in an airtight container at 4°C or below,Reheat chicken until piping hot), freezer : 2 months (Freeze in airtight portions,Freeze rice and curry separately when possible,Thaw in the fridge before reheating)