ThaiMainMedium

Red Rice with Coconut Curry Chicken

Name: Red Rice with Coconut Curry Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 cups Agriko red rice; 4 cups water; 1.5 lbs chicken breast, cubed; 1 can (14 oz) coconut milk; 3 tbsp red curry paste; 1 red bell pepper, sliced fresh red bell pepper; 1 cup fresh Thai basil leaves; 2 tbsp fish sauce; 1 tbsp palm sugar or coconut sugar; 2 cloves garlic, minced

Prep 20 mins

Cook 35 mins

Total 55 mins

Serves 4

Ingredients

2 cups Agriko red rice
4 cups water
1.5 lbs chicken breast, cubed
1 can (14 oz) coconut milk
3 tbsp red curry paste
1 red bell pepper, sliced fresh red bell pepper
1 cup fresh Thai basil leaves
2 tbsp fish sauce
1 tbsp palm sugar or coconut sugar
2 cloves garlic, minced

Instructions

Rinse Agriko red rice thoroughly under cold water until the water runs clear, then drain well.
In a medium pot, bring 4 cups of water to a boil. Add the rinsed red rice, stir gently, and reduce heat to low. Cover and simmer for 30-35 minutes until rice is tender and water is absorbed.
While rice cooks, heat a large wok or skillet over medium-high heat. Sauté minced garlic for 30 seconds, then add red curry paste and stir-fry for 1 minute until fragrant.
Add cubed chicken to the wok and cook for 5-7 minutes, stirring occasionally, until golden on the edges.
Pour in coconut milk, then add fish sauce and palm sugar. Stir well and bring to a gentle simmer. Add sliced red bell pepper and cook for 8-10 minutes until chicken is cooked through and peppers are tender-crisp.
Taste and adjust seasoning with additional fish sauce or sugar as needed. Fold in fresh Thai basil leaves just before serving.
Fluff the cooked red rice with a fork and divide among serving bowls. Top each portion generously with the coconut curry chicken and sauce.

Chef's Tip

For deeper flavor, toast the red rice in a dry pan for 2-3 minutes before rinsing—this enhances its nutty character and pairs beautifully with the curry. Don't skip rinsing the rice, as this reduces starch and ensures individual grains.