Cooked - Thai Baked Chicken And Rice

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Thai Baked Chicken And Rice

4.0

1 pound of boneless, skinless chicken thighs (see notes for bone-in)

¼ cup red curry paste (we love Maesri Red curry paste) *adjust to taste, every brand has a varied spice level

1 large shallot, finely chopped

4 garlic cloves, finely chopped

1 tablespoon ginger, finely chopped

1 tablespoon fresh or frozen lemongrass finely chopped or use lemongrass paste

1 tablespoons fish sauce

2 cups chicken broth

1 can coconut milk, full-fat

1 tablespoon coconut sugar or brown sugar

1 teaspoon salt

2 cups jasmine rice uncooked

8 Thai lime leaves (optional but so good- *see notes)

2 tablespoons fresh lime juice, plus more wedges for serving

Pre-heat oven to 400F.
Pat the chicken dry and generously salt and pepper both sides of chicken. Rub or brush red curry paste on both sides of the chicken.
In a hot oven-proof pan or large skillet (3-quart), add oil and sear chicken on both sides over medium heat until golden brown, about 5 minutes; turn over and sear the undersides for 2-3 minutes. Move the seared chicken to the edges of the pan. Add more oil to the center and saute shallots for 2 minutes. Add garlic, ginger, and lemongrass and saute for about 1 minute.
Add fish sauce, chicken broth, coconut milk, sugar, salt, rice, and lime leaves, stir a little, and bring to a simmer.
Cover with a lid or tightly with foil, place the skillet in the hot oven and bake for 40 minutes.
Drizzle lime juice on top and garnish with chilis, fresh basil and cilantro.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇹🇭Thai

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 71 weeks ago

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