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Thai Curr Rice with chicken


Cheryl Wixson
This one-pot dish travels well to a potluck or church supper.


  • 1 cup brown basmati rice
  • 1 cups ½chicken or vegetable stock
  • 1 tablespoon fat of your choice
  • ½ pound boneless chicken meat cut into bite-sized pieces
  • 2 tablespoons red curry paste *
  • 1 13.5 ounce can coconut milk *
  • 2 tablespoons brown sugar
  • 1 tablespoon Asian fish sauce *
  • 1 in leek cuthalf and chopped (about 1 cup)
  • 1 cup carrots sliced into ¼ inch thick rounds
  • 1 cup rutabaga cut into ½ inch pieces
  • 2 tablespoon Kaffir lime leaves sliced into long, thin pieces or 1grated lime zest
  • Chopped fresh cilantro for serving optional
  • Lime wedges for serving optional


  • Preheat the oven to 400 degrees.
  • In a medium saucepan, combine the rice with the stock and bring to a boil. Cover and cook over low heat until the liquid is absorbed, about 10 – 12 minutes. The rice will not be completely cooked.
  • Heat the fat over a medium heat in an enameled casserole stove –to-oven pan. Add the chicken and season with sea salt and fresh pepper. Cook until brown.
  • Stir in the leeks and cook for five minutes. Add the red curry paste and cook until fragrant, stirring well, about 2 minutes.
  • Add the parcooked rice, coconut milk, brown sugar and fish sauce. Stir well, then add the vegetables.
  • Cover the dish and bake in the oven for about 20 minutes. Stir in the kaffir lime leaves (or lime zest) and cook until the coconut milk is absorbed and the rice is cooked.
    Kaffir lime leaves
  • Serve warm with fresh cilantro and lime wedges if desired.


Makes four servings.
Nutritional analysis per serving: 522 calories, 26 grams protein, 49 grams carbohydrates, 27 gram fat, 853 mg. sodium, 7 grams fiber.
* Available in health food stores or Asian sections of larger supermarkets