Thai Coconut Curry Chicken with Lemongrass Rice
Prep 25 min · Cook 25 min · Serves 4 · medium
Free on iPhone
A family-friendly Thai-inspired dinner with tender chicken in a creamy coconut curry sauce, served over fluffy lemongrass-infused rice.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs, cubed
- 1 can coconut milk
- 3 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 tbsp lime juice
- 1 1/2 cups basmati rice
- 2 stalks lemongrass, bruised
- 1 cup frozen peas
- 1/4 cup chopped cilantro, for serving
Instructions
- 1
In a large skillet over medium-high heat, cook the chicken until browned on all sides, about 5-7 minutes. Remove chicken from pan and set aside.
- 2
In the same pan, add the coconut milk, curry paste, fish sauce, brown sugar, and lime juice. Whisk to combine and bring to a simmer.
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