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One-Pan Coconut Curry Rice With Chicken And Vegetables Recipe
Ingredients
- 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
- 1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
- 2 large carrots, peeled and thinly sliced (about 1 cup)
- 1 ½ cups jasmine rice, rinsed
- 1 ¼ cups boiling water
- 1 head broccoli, thick stems discarded, florets separated (about 2 cups florets)
- 1 tablespoon lime juice
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