Red Curry Chicken and Rice Bowls

Article

Yield:

4 servings

 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

Preparation

Step 1

In a large Dutch oven over medium, add the rice and red curry paste to taste. Stir until fragrant, 2 to 4 minutes. 

Step 2

Stir in the broth. Place the chicken breasts on top, spread the tops of the breasts with a little more red curry paste, then bring to a boil over high. Cover, reduce heat to low, and simmer until the rice is tender and the chicken is cooked through, 20 to 23 minutes. (Make sure to look under the chicken to see if the rice is cooked.) Turn off the heat, transfer the chicken to a cutting board, then cover the rice and let both rest for at least 10 minutes. 

Step 3

While the rice rests, into a large bowl, finely grate the garlic and zest of the limes. Add the juices of the limes and the fish sauce. Peel the tangerines and thinly slice. Add to the bowl. Coarsely chop the peanuts. Add the slaw, peanuts and herbs to the dressing and toss to coat.

Step 4

Thinly slice the chicken. Season the rice to taste with fish sauce. Eat the rice with the chicken and slaw.