Description
A creamy, aromatic one-pot dish with coconut milk, chicken, and rice in a savory broth, combining the bold flavors of Southeast Asian cuisine for a cozy, satisfying meal in 45 minutes.
Ingredients
1.5 lbs boneless chicken thighs, cubed
1 cup jasmine rice
1 cup vegetable broth
14 oz coconut milk
2 stalks lemongrass, bruised
3 garlic cloves, minced
1 tbsp ginger, grated
1 tsp turmeric
1 tsp chili flakes (optional)
3 green onions, sliced
Kaffir lime leaves (optional)
Salt to taste
Instructions
Heat oil in a heavy pot over medium heat. Add lemongrass, garlic, and ginger. Cook 3 minutes until fragrant.
Raise heat to medium-high. Add chicken and cook 5-6 minutes per side until golden.
Pour in vegetable broth, coconut milk, rice, turmeric, chili flakes (optional), and kaffir lime leaves (optional). Stir well to combine.
Season with salt and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes or until rice is tender and liquid has been absorbed.
Remove from heat, garnish with sliced green onions, and let rest for 5 minutes before serving.
Notes
Use brown rice instead of jasmine rice and increase cooking time by 5 minutes.
Lemongrass paste can be used as a substitute if fresh is unavailable.
Kaffir lime leaves can be omitted or replaced with lime zest for aroma.
For a lighter flavor, use light coconut milk.
- Prep Time: 15
- Cook Time: 30
- Category: Healthy Lunch Ideas for Work & School
- Method: One-Pan/One-Pot
- Cuisine: 东南亚
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 9g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg