Description
Creamy Thai Curry Ground Chicken and Rice with tender ground chicken, jasmine rice, and rich coconut curry sauce, topped with peanuts, cilantro, red chili flakes, and lime wedges for a flavorful fusion dish.
Ingredients
Units
Scale
- 300 g ground chicken
- 1 cup jasmine rice
- 1 cup coconut milk
- 2 tablespoons red curry paste
- 1 teaspoon fish sauce
- 1 lime, cut into wedges
- 2 tablespoons peanuts, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon red chili flakes, optional
- 2 garlic cloves, minced
- 1 small onion, chopped
- 1 tablespoon vegetable oil
Instructions
- Heat vegetable oil in a large skillet over medium heat and sauté onion and garlic until fragrant.
- Add ground chicken and cook until lightly browned.
- Stir in red curry paste and cook for 1-2 minutes until aromatic.
- Add coconut milk, fish sauce, and jasmine rice, stirring to combine.
- Simmer covered until rice is cooked and liquid is absorbed, about 15 minutes.
- Garnish with chopped peanuts, cilantro, red chili flakes, and lime wedges.
- Serve immediately while hot and creamy.
Notes
- Adjust red curry paste and chili flakes for desired spice level.
- Use pre-cooked or leftover rice for a faster version.
- Stir occasionally to prevent sticking to the pan.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 90 mg