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One-Pan Coconut Curry Rice With Chicken and Vegetables

cooking.nytimes.com
  • 60 minutes
  • Serves 4

INGREDIENTS

13 oz

full-fat coconut milk

1/4 cup

curry paste

3 tbsp

crunchy peanut butter

2 tbsp

fish sauce

4

garlic cloves

1 serving

kosher salt and pepper

1 lb

chicken thighs

1 cup

carrots

1 1/2 cups

jasmine rice

1 1/4 cups

water

1 head

broccoli

1 tbsp

lime juice