Black Rice with Coconut Curry Chicken
Ingredients
- 1.5 cups Agriko black rice
- 3 cups water
- 500g boneless chicken thighs, cut into bite-sized pieces
- 1 can (400ml) coconut milk
- 3 tbsp Thai red curry paste
- 2 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 200g fresh Thai basil and cilantro for garnish
Instructions
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Rinse Agriko black rice thoroughly under cold running water until the water runs clear, then drain well.
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In a large pot, bring 3 cups of water to a boil. Add the rinsed black rice, reduce heat to low, cover, and simmer for 30-35 minutes until tender and water is fully absorbed. Set aside.
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While rice cooks, heat oil in a large wok or curry pan over medium-high heat. Sauté minced garlic for 1 minute until fragrant.
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Add Thai red curry paste to the wok and cook for 2 minutes, stirring constantly to release the flavors. Pour in the coconut milk slowly while stirring to combine into a smooth curry base.
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Add the chicken pieces to the curry sauce, stirring well to coat. Simmer for 12-15 minutes until chicken is cooked through, then season with fish sauce and palm sugar to taste.
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To serve, divide the fluffy black rice among serving bowls and top generously with the aromatic coconut curry chicken. Garnish with fresh Thai basil and cilantro.
For best results, don't skip rinsing the black rice—this removes excess starch and ensures a fluffier, more distinct grain texture. If you prefer a thicker curry, simmer uncovered for the last 5 minutes to reduce excess liquid.
Nutrition Highlights
- Rich in anthocyanins—powerful antioxidants found in black rice
- Excellent source of dietary fiber for digestive health
- Complete protein from organic black rice and chicken
- Supports heart health with healthy coconut fats
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Made with
Agriko Black Rice
Organically grown in Dumingag, Zamboanga del Sur — from our family farm to your table.
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