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
Scale
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
