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Thai Curry Chicken & Rice Recipe

Thai Curry Chicken & Rice
Source: campbells

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Ingredients

  • 3 chickenlegs, divided into thighs and drumsticks
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) black pepper
  • 1 tbsp (15 mL) olive oil
  • 1 red bell pepper, thinly sliced
  • 2 medium carrots, julienned
  • 1 garlicclove, minced
  • 1 tsp (5 mL) grated ginger
  • 2 cups (500 mL) jasmine rice
  • 1/2 cup (125 mL) coconut milk
  • 1 carton Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth
PREP TIME
5m
COOK TIME
25m
TOTAL TIME
30m
YIELD
6 servings

Instructions

  • Season the chicken with salt and pepper to taste.
  • Heat the oil in a large high-sided skillet with a lid over medium-high heat. Cook the chicken until it begins to brown and releases easily from the pan, about 5 minutes. Flip the chicken and cook until the other side is browned, an additional 4 to 5 minutes. Transfer the browned chicken to a plate and set it aside.
  • Add the bell pepper and carrot. Cook until it begins to soften, about 3 minutes. Add the curry paste, garlic, and ginger. Cook, stirring constantly, until it is fragrant, about 1 minute. Add the rice, coconut milk, and broth. Season the mixture with salt and pepper to taste. Mix well and bring the mixture to a simmer. Return the chicken to the skillet. Cover with a lid and reduce the heat to medium-low. Continue to cook until all the liquid has been absorbed and the chicken has reached an internal temperature of 165ºF, 15 to 20 minutes.
  • Serve it with fresh cilantro and lime wedges. Enjoy it immediately or store it in the refrigerator for up to 3 days.

Dinner

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A recipe from campbells

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