One-Pan Coconut Curry Rice With Chicken and Vegetables

One-Pan Coconut Curry Rice With Chicken and Vegetables

Heat the oven to 400 degrees. Pam a 9-by-13-inch/3-quart baking pan. Takes about an hour. 

     1 (13-ounce) can full-fat coconut milk

     ¼ cup red curry paste

     3 tablespoons crunchy peanut butter

     2 tablespoons fish sauce

     4 garlic cloves, thinly sliced

     Kosher salt and black pepper

Combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended.

     1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces

     2 large carrots, peeled and thinly sliced (about 1 cup) or sweet potato

     1 ½ cups jasmine rice, rinsed

     1 ¼ cups boiling water

Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.

     1 head broccoli, thick stems discarded, florets separated (about 2 cups florets) or snap peas, or cauliflower… whatever. (I use a bag of mixed cauliflower and broccoli from TJ's.)

Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.

      1 tablespoon lime juice

Stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.