Red Curry Chicken
Convert this recipe to vegetarian by replacing the chicken with cubes of extra-firm tofu or a 15-ounce can of drained lentils or other beans. Try substituting sweet potatoes for the rice and include eggplant cubes for a truly Indian flair. Notice this recipe does not use water to hydrate the rice because the coconut milk in the curry sauce is enough liquid. I find very little difference between regular and light coconut milk in Glorious One-Pot Meals, so use whichever you prefer. You can find red curry paste in the Asian section of your supermarket along with fish sauce and coconut milk.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Step 3
Rinse the rice in a strainer under cold water until the water runs clear. Spread the rice in the pot in an even layer. Place the chicken on the rice.
Step 4
In a medium bowl, whisk the coconut milk, red curry paste, fish sauce, brown sugar, lime zest, and basil. Pour half the mixture over the chicken.
Step 5
Scatter the carrots and then the chickpeas in the pot. Top with the spinach and pour the rest of the coconut mixture over all.
Step 6
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately. If the rice is still a bit crunchy, quickly fluff with a fork and replace the lid. Let sit for another 3 to 5 minutes before serving.
nutrition information
Step 7
Calories: 1,013
Step 8
Protein: 43g
Step 9
Carbohydrates: 108g
Step 10
Fat: 45g
Step 11
Cholesterol: 76mg
Step 12
Sodium: 940mg
Step 13
Fiber: 13g
