One Pan Green Curry Chicken & Rice
Green curry marinated chicken thighs baked over jasmine rice with lemongrass, lime leaf and cherry tomatoes, topped with a fresh Thai herb and sugar snap salad.
Serves: 4
Prep time: 20 minutes (plus marinating)
Cook time: 1hour
INGREDIENTS
4 chicken thighs, bone in
3 tbsp green curry paste
270ml coconut cream
2 cups jasmine rice
1 stick lemongrass, cut into 3cm lengths
2 makrut lime leaves, roughly chopped
2 tbsp rice bran oil
1 onion, thinly sliced
250g cherry tomatoes, halved
1 tbsp chicken stock powder
For the salad
1 tsp sesame oil
2 tsp lime juice
1 tsp brown sugar
1 tsp fish sauce
handful Thai basil leaves
handful coriander sprigs
2-3 spring onions, white and green parts sliced on an angle
250g sugar snap peas, trimmed and cut into 1cm pieces
2 tbsp fried shallots
lime cheeks, to serve (optional)
METHOD
In a dish large enough to hold the chicken, combine the green curry paste and coconut cream. Add the chicken thighs and coat well. Marinate for at least 20 minutes.
Preheat the oven to 180°C.
Oil a deep baking dish and add the jasmine rice, lemongrass, makrut lime leaves, onion, cherry tomatoes and chicken stock powder. Pour in 1 cup of water and stir.
Place the marinated chicken thighs on top of the rice, skin-side up, and drizzle with any remaining marinade.
Bake for 45 minutes to 1 hour, or until the chicken is cooked through and the rice is tender. Rest for 15 minutes before serving.
Meanwhile, prepare the salad by mixing together the sesame oil, lime juice, brown sugar and fish sauce, then tossing with the remaining salad ingredients.
Top the baked chicken and rice with the salad to serve.
HINTS
Giving the chicken even 20 minutes in the green curry and coconut cream makes a real difference to how deeply flavoured it is.
Make sure the rice is sitting in enough liquid and evenly spread before the chicken goes on top, so it cooks through without patches of dry grains.
Add the fresh herb salad only right before serving so it stays bright and crunchy against the rich rice.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: 13600 kJ (3250 cal)
Protein: 155 g
Fat: 145 g
Saturated fat: 70 g
Carbohydrate: 320 g
Sugars: 25 g
Sodium: 3800 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.