Thai Baked Chicken and Rice
Ingredients
- 1 pound of boneless, skinless chicken thighs (see notes for bone-in)
- 1/4 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
- 6-8 Thai lime leaves (optional but so good- *see notes)
- 2 tablespoons fresh lime juice, plus more wedges for serving
Instructions
- 1
Pre-heat oven to 400F.
- 2
Season the chicken
- 3
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.
- 4
Sear
- 5
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.
5 min - 6
Add liquid & rice
- 7
Add fish sauce, chicken broth, coconut milk, sugar, salt, rice, and lime leaves, stir a little, and bring to a simmer.
- 8
Bake
- 9
Cover with a lid or tightly with foil, place the skillet in the hot oven and bake for 40 minutes.
40 min - 10
Garnish
- 11
Drizzle lime juice on top and garnish with chilis, fresh basil and cilantro.
Nutrition
Per serving (based on 4 servings)
