Servings: 0
Ingredients
- 1½ tsp extra-virgin olive oil
- ½ Cup finely chopped yellow onion
- 2 Tbsp green curry paste
- 1 Cup long-grain brown rice
- 1 14oz can light coconut milk
- ¾ Cup water
- 2 tsp chopped fresh thyme
- 2 tsp garlic powder
- 1¼ tsp ground allspice
- ¾ tsp cayenne pepper
- ¼ tsp ground cinnamon
- ¾ tsp kosher salt divided
- 1½ lbs. boneless, skinless chicken thighs
- 1 Cup frozen green peas
- ¼ Cup chopped fresh cilantro
- 1 Tbsp lime juice
- Lime wedges for serving
Instructions
- Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add curry paste and cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat. Add coconut milk and water; bring to a boil over high heat. Cover, reduce heat to low, and simmer until the rice is tender and the liquid is absorbed, 40 to 50 minutes.
- Meanwhile, heat a grill pan over medium-high heat. Coat with cooking spray. Mix thyme, garlic powder, allspice, cayenne, cinnamon and ½ teaspoon salt in a medium bowl. Add chicken and toss to coat. Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165°F, about 12 minutes total. Transfer the chicken to a clean cutting board and let rest.
- When the rice is done, stir in peas, cilantro, lime juice and the remaining ¼ teaspoon salt with a fork. Cover and let stand for 3 minutes.
- Serve the chicken with the rice and more cilantro and lime wedges, if desired.
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