Ingredients
- 2 cups reduced-sodium chicken broth
- 1 can (15 ounces) unsweetened coconut milk
- 2 to 3 teaspoons Thai red or yellow curry paste
- 1 can (15 ounces) diced tomatoes, including liquid
- 1 1/2 pounds bone-in, skinned chicken thighs or split breasts
- 4 scallions, thinly sliced (keep white and green parts separate)
- 1/4 cup finely diced red bell pepper
- 1 1/2 cups cooked basic Chinese black rice
- 1/4 cup chopped fresh cilantro or basil
- 2 to 3 tablespoons freshly squeezed lime juice
- Thai fish sauce or soy sauce (optional)
- Lime wedges, to serve at the table
Description
Serious Eats
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