Substances
- 1.5 – 2 lbs. boneless skinless hen thighs (our bundle had 6 small boneless skinless hen thighs)
- 1 teaspoon kosher salt
- 1 tablespoon garlic powder
- ½ teaspoon floor coriander
- 2 teaspoons floor ginger
- 1 tablespoon garlic chili sauce, separated
- 1 15-oz. can full-fat coconut milk, unsweetened (~1 ½ cup)
- 1 cup hen broth
- 1 teaspoon fish sauce
- 3 tablespoons inexperienced curry paste
- 2 teaspoons freshly grated ginger
- 3 tablespoons recent lime juice
- 1.5 tablespoons ghee
- ½ massive crimson onion, minced
- 3 cloves garlic, minced
- 1 cup raw jasmine rice
- 1 massive crimson bell pepper, seeded and diced
- 1 cup matchstick carrots
- 1 cup frozen peas
Toppings
- ¼ cup crimson onion, minced
- 2 tablespoons roughly chopped cilantro
- 2 tablespoons roughly chopped Thai basil
- A squeeze of recent lime juice
Directions
- Preheat the oven to 350ºF.
- Make a dry rub for the hen thighs. Add the kosher salt, garlic powder, coriander, and floor ginger to a small bowl and blend till mixed.
- Pat the hen thighs dry with a paper towel. Sprinkle the hen thighs with the dry rub and pat the rub into either side of the hen thighs.
- Place the hen thighs on a plate and slather 2 teaspoons of chili sauce excessive of the hen thighs. Put aside.
- Put together the coconut sauce. Add the coconut milk and broth to a big bowl with a pour spout. Whisk the 2 components collectively till mixed.
- Add fish sauce, curry paste, grated ginger, and lime juice to the coconut milk and broth and whisk till all of the components are properly mixed. Put aside.
- Warmth a big dutch oven over medium/excessive warmth. Add the ghee to the Dutch oven.
- When the ghee is melted and aromatic, place the hen thighs within the Dutch oven with the chili sauce facet down. Sear the hen thighs for two minutes on one facet after which take away them from the dutch oven (you’re solely searing one facet of the hen thighs).
- Flip the warmth to medium and scrape the underside of the pan with a spatula to loosen all of the brown bits from the underside of the pan. Add the onions.
- Sauté the onions within the ghee and hen juices for 2-3 minutes.
- Add the garlic to the onions and saute for a further minute.
- Subsequent, pour the raw jasmine rice into the dutch oven and toast the rice for two minutes with the garlic and onion.
- Add the bell pepper, carrots, and peas to the pot and stir.
- Pour the coconut curry combination into the pot and stir to mix all of the components.
- Lastly, place the hen thighs on high of the opposite components.
- Place the lid on the Dutch oven and bake at 350ºF for 25-Half-hour or till the rice has fully cooked and absorbed a lot of the liquid and the hen is 165ºF.
- Take away the Dutch oven from the oven and let it relaxation for five minutes.
- Uncover the Dutch oven and sprinkle it with cilantro, basil, and crimson onion.
- Take pleasure in!
Suggestions & Notes
- We want utilizing boneless, skinless hen thighs for this recipe however bone-in hen thighs will work too. Please notice that in the event you do use bone-in hen thighs, you have to to sear either side of the hen thighs for 1-2 minutes.
- This one-pot hen curry makes use of inexperienced curry paste, however you should utilize crimson as properly.
- Make certain the peas are frozen if you add them to the pot or they’ll find yourself soggy.
- The sauce of this one pot dish is meant to be a bit creamy after it’s completed cooking. Many of the liquid ought to be dissolved however it’s alright to be a bit creamy!
- If you happen to would like a much less spicy curry, minimize out all or half of the garlic chili previous
Diet Details
Serving Measurement: 1/6
Energy: 461
Sugar: 6
Fats: 22
Carbohydrates: 41
Fiber: 4
Protein: 24
Key phrases: curry hen and rice