One-pot Sticky Coconut Chicken Rice
PREP 10 MIN•COOK 30 MIN
DF
EF
GF
Number of servings
2
1⁄2 spray olive oil
350g skinless chicken thighs (fully trimmed)
1 tbs red curry paste (or shrimp-free)
3 sprigs of fresh coriander stalks & leaves chopped separately
1⁄3 cup (65g) jasmine rice
1⁄2 tbs fish sauce
1⁄4 cup (63ml) reduced-fat coconut milk (tinned)
1⁄3 cup (100ml) water boiling
1 bunch of choy sum (150g bunch) cut into 6cm lengths/pieces
1 tbs unsalted peanuts dry roasted
1⁄2 lime cut in wedges
1 tsp crispy chilli in oil optional
Heat a medium-large heavy-based saucepan or pot (with a tight-fitting lid) over medium-high heat.
Spray with oil and add chicken. Cook for 2 minutes each side or until lightly golden brown, and set aside in a warm place.
In the same pan, add curry paste and coriander stalks and cook for 1-2 minutes or until fragrant.
Add rice and stir to coat. Add the fish sauce, coconut milk and just boiled water and stir until combined.
Add chicken in a single layer on top of the rice in the pan. Bring to the boil, reduce to a simmer, cover, and cook for 20-25 minutes or until the chicken is cooked through and rice just tender, with a crust forming on the bottom of the pan.
Gently fork through the rice, add the choy sum to the pan, cover and set aside for 5 minutes for the rice to cook through completely and the choy sum to steam.
Slice the chicken and serve with rice and choy sum topped with coriander leaves, peanuts, lime and chilli, if using.
Energy (kJ)
1805 kJ / 432 cals
Protein
38.7 g
Fat
16.5 g
Sat. Fat
5.4 g
Carbs
29.5 g
Sugar
2.7 g
Fiber
3.8 g
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