Ingredients
- 2 cups reduced-sodium chicken broth
1 can (15 ounces) unsweetened coconut milk
2-3 teaspoons Thai red or yellow curry paste
1 can (15 ounces) diced tomatoes, including liquid
1 1/2 lbs. 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 (or brown basmati)
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
From Lorna Sass: Whole Grains Every Day Every Way
Spark Recipes
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