Red Curry Chicken and Rice Bowls Recipe
Introduction
This Red Curry Chicken and Rice Bowl is a vibrant and comforting meal that combines fragrant curry-infused rice with tender chicken and a fresh, tangy slaw. It’s a perfect weeknight dinner that’s packed with bold flavors and easy to prepare in one pot.
Ingredients
- 1½ cups long-grain white rice
- 2 tablespoons to ⅓ cup Thai red curry paste, to taste
- 2 cups chicken broth
- 1½ pounds boneless, skinless chicken breasts, patted dry
- 3 garlic cloves
- 2 limes
- 1 tablespoon fish sauce, plus more to taste
- 4 tangerines or other small, sweet citrus
- ⅓ cup salted peanuts
- 12 to 16 ounces slaw blend
- 1 cup cilantro or mint leaves, or a mix
Instructions
- Step 1: In a large Dutch oven over medium heat, add the rice and the amount of red curry paste you prefer. Stir continuously until the mixture becomes fragrant, about 2 to 4 minutes.
- Step 2: Pour in the chicken broth and place the chicken breasts on top of the rice. Spread a little more red curry paste over the chicken. Bring everything to a boil over high heat. Once boiling, cover the pot, reduce the heat to low, and let it simmer for 20 to 23 minutes or until the rice is tender and the chicken is fully cooked. Check under the chicken to ensure the rice is done.
- Step 3: Turn off the heat. Transfer the chicken to a cutting board and keep the rice covered. Let both rest for at least 10 minutes to finish cooking and absorb flavors.
- Step 4: While the rice and chicken rest, prepare the slaw. In a large bowl, finely grate the garlic and the zest of the limes. Add the juice of both limes and the fish sauce. Peel and thinly slice the tangerines, then add them to the bowl. Coarsely chop the salted peanuts and add along with the slaw blend and herbs. Toss everything to coat evenly with the dressing.
- Step 5: Thinly slice the rested chicken. Season the rice with additional fish sauce to taste. Serve the sliced chicken over the curry rice with a generous helping of the fresh citrus slaw on the side.
Tips & Variations
- Adjust the amount of red curry paste based on your spice preference, starting with less and adding more if desired.
- For extra crunch, toast the peanuts lightly before adding them to the slaw.
- Swap chicken breasts for thighs if you prefer more moist, flavorful meat.
- If you can’t find tangerines, sweet oranges or mandarins are great substitutes.
- Feel free to replace the slaw blend with shredded cabbage and carrots for more texture.
Storage
Store leftover chicken, rice, and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or on the stovetop with a splash of water or broth to keep them moist. Add fresh slaw just before serving for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe spicier?
Yes, increase the amount of red curry paste or add a pinch of chili flakes to the rice while cooking for extra heat. You can also add sliced fresh chili to the slaw.
Can I use brown rice instead of white rice?
You can substitute brown rice, but cooking times and liquid amounts will vary. Cook the brown rice separately according to package instructions and then proceed with the rest of the recipe.
Print
Red Curry Chicken and Rice Bowls Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This vibrant Red Curry Chicken and Rice Bowls recipe combines fragrant Thai red curry-infused rice with tender chicken breasts, complemented by a zesty citrus-peanut slaw. A delightful one-pot meal that balances spicy, savory, and fresh flavors in every bite.
Ingredients
Rice and Chicken
- 1½ cups long-grain white rice
- 2 to ⅓ cup Thai red curry paste, to taste
- 2 cups chicken broth
- 1½ pounds boneless, skinless chicken breasts, patted dry
Dressing and Slaw
- 3 garlic cloves
- 2 limes (zested and juiced)
- 1 tablespoon fish sauce, plus more to taste
- 4 tangerines or other small, sweet citrus, peeled and thinly sliced
- ⅓ cup salted peanuts, coarsely chopped
- 12 to 16 ounces slaw blend
- 1 cup cilantro or mint leaves, or a mix
Instructions
- Cook the rice and curry paste: In a large Dutch oven over medium heat, add the rice and Thai red curry paste to taste. Stir continuously until the mixture becomes fragrant, about 2 to 4 minutes, allowing the rice to absorb the curry flavors.
- Add broth and chicken: Stir in the chicken broth carefully. Place the chicken breasts on top of the rice mixture, spread a bit more red curry paste over the tops of the chicken breasts for extra flavor. Increase heat to high and bring to a boil. Once boiling, cover the pot, reduce heat to low, and simmer gently until the rice is tender and the chicken is fully cooked, about 20 to 23 minutes. Check underneath the chicken to ensure the rice is done.
- Rest the chicken and rice: Turn off the heat then transfer the chicken breasts to a cutting board. Keep the rice covered and let both rest for at least 10 minutes to allow flavors to meld and juices to redistribute.
- Prepare the dressing and slaw: While the rice rests, finely grate the garlic cloves and zest the limes into a large bowl. Add the lime juices and 1 tablespoon fish sauce to the bowl. Peel and thinly slice the tangerines, then add them to the dressing. Toss in the coarsely chopped peanuts, slaw blend, and fresh cilantro or mint leaves. Mix everything well to coat the slaw with the citrus and garlic dressing.
- Assemble and serve: Thinly slice the rested chicken breasts. Season the curry rice to taste with additional fish sauce if desired. Serve the chicken slices atop or alongside the fragrant red curry rice, accompanied by the fresh citrus-peanut slaw for a balanced and flavorful meal.
Notes
- Adjust the amount of Thai red curry paste based on your preferred spice level.
- Using a Dutch oven or heavy pot helps ensure even cooking of rice and chicken.
- Letting the rice and chicken rest after cooking develops deeper flavors and juicy chicken.
- Fresh herbs like cilantro and mint add brightness and complement the curry well.
- The citrus-peanut slaw adds refreshing crunch, but you can swap peanuts for cashews or almonds if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Keywords: Red Curry Chicken, Thai Chicken Curry, Curry Rice Bowl, Chicken and Rice, Citrus Peanut Slaw, One Pot Meal
