Coconut Curry Rice and Chicken

Ingredients

• For the Chicken & Marinade:
• 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 tablespoon lime juice
• Salt and pepper to taste
• For the Rice and Curry:
• 2 tablespoons coconut oil or vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tbsp curry powder
• 1 ½ cups jasmine or basmati rice, rinsed well
• 1 (13.5 oz / 400 ml) can coconut milk (full-fat for creaminess)
• 1 ½ cups chicken broth
• 2 tablespoons fish sauce or soy sauce
• 1 tablespoon brown sugar or palm sugar
• 1 red bell pepper, sliced
• 1 cup frozen peas
• For Garnish:
• Fresh cilantro, chopped
• Fresh Thai basil or regular basil (optional)
• Lime wedges
• Chopped roasted peanuts or cashews (optional)

Instructions

1. Mix the chicken pieces with curry powder, turmeric, lime juice, and salt and pepper. Let it sit for at least 15 minutes.
2. Heat coconut oil in a large pot. Cook the onion until it's soft, then add the garlic and ginger and cook for one more minute. Stir in the curry paste and cook for 1-2 minutes until it's fragrant.
3. Add the marinated chicken and cook for 5-6 minutes until it's no longer pink. Add the rinsed rice and stir for one minute to coat it with the flavors.
4. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a boil. Add the bell pepper, reduce the heat to low, cover, and simmer for 18-20 minutes until the liquid is absorbed.
5. Turn off the heat and let the pot sit, covered, for 10 minutes. Scatter frozen peas on top, cover again for 2-3 minutes, then fluff the rice with a fork. Adjust seasoning as needed, garnish, and serve.