One Pan Thai-Inspired Coconut Yellow Curry Chicken & Rice

Von Ambitious Kitchen · 45 Min.

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Zubereitung

1. Preheat the oven to 375°F (190°C).
2. Heat the oven-safe large Dutch oven (or 3.5-quart braiser) over medium-high heat with 1 tablespoon oil. When the oil is hot, season the chicken with salt and pepper and brown it, about 4 to 5 minutes per side. Transfer the chicken to a plate.
3. Lower the heat to medium and add 1 more tablespoon oil. Cook the green onions, carrots and bell pepper, stirring often, for 4 to 5 minutes until the onions have softened slightly.
4. Stir in the garlic, ginger, yellow curry powder and turmeric and cook for about 30 seconds, until fragrant and toasted. Immediately stir in the rice and toast it for 1 minute.
5. Stir in the coconut milk, broth, green beans and salt. Nestle the chicken into the rice, adding any juices from the plate. Bring to a gentle boil, then reduce the heat to low and cover.
6. Transfer the covered pot to the oven and bake for 20 to 25 minutes, until the rice is tender.
7. Finish with a squeeze of lime juice, cilantro and green onions.

Zusammengefasst aus dem Video von Ambitious Kitchen. Schau es dir für die Details an.

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