Equipment
Ingredients
Curry Broth
- 400 ml full-fat coconut milk
- 250 ml chicken broth
- 50 g red curry paste
- 65 g creamy peanut butter, unsweetened
- 15 ml fish sauce
Rice, Meat & Vegetables
- 500 g boneless skinless chicken thighs, diced into uniform 2cm pieces
- 300 g jasmine rice, rinsed until water runs clear and completely drained
- 150 g carrots, peeled and diced
- 200 g broccoli, cut into small florets
Finishing Drizzle & Garnish
- 1 lime, zested and juiced
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 618 kcal
- Protein
- 38 g
- Carbohydrates
- 39 g
- Fat
- 37 g
- Fiber
- 6 g
- Sugar
- 5 g
- Sodium
- 1574 mg
- Saturated Fat
- 22 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 118 mg
- Potassium
- 1102 mg
- Calcium
- 95 mg
- Iron
- 5.7 mg
- Magnesium
- 134 mg
- Phosphorus
- 475 mg
- Zinc
- 3.4 mg
- Vitamin A
- 416 mcg
- Vitamin C
- 55 mg
- Vitamin E
- 2.4 mg
- Vitamin K
- 60 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.40 mg
- Niacin
- 11.9 mg
- Folate
- 77 mcg
- Water
- 315 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C/400°F. Ensure your baking rack is in the middle position.
In a mixing bowl, vigorously whisk together 350ml of the coconut milk, chicken broth, red curry paste, peanut butter, and fish sauce until completely smooth and cohesive.
In the Dutch oven, spread the rinsed jasmine rice in an even layer. Top evenly with the diced chicken thighs and diced carrots. Pour the curry liquid over the top, gently pressing the meat and rice down so they are mostly submerged.
Cover the pot tightly with its lid and bake at 200°C/400°F for 25 minutes. Do not open the lid during this time, as trapped steam is required to cook the rice properly.
Remove the pot from the oven. Quickly scatter the broccoli florets over the surface, replace the lid immediately, and return to the oven for another 10 minutes, or until the broccoli is tender, the liquid is absorbed, and the chicken reaches a safe internal temperature of 74°C/165°F.
While the pot finishes baking, prepare the drizzle by whisking the reserved 50ml of coconut milk with the lime zest and lime juice in a small bowl.
Remove the Dutch oven from the heat and let it rest, covered, for 5 minutes. Remove the lid, fluff the rice with a fork, spoon the lime coconut drizzle over the top, and garnish with fresh cilantro.
Chef's Notes
- Rinsing the jasmine rice thoroughly is crucial to remove excess surface starch, preventing the finished casserole from becoming gummy.
- For the best flavor and texture, use full-fat canned coconut milk rather than carton coconut milk, which contains too much water and lacks richness.
- Cutting the chicken thighs into uniform 2cm pieces ensures they cook perfectly in the exact amount of time it takes the rice to absorb the liquid.
- Wait to add the broccoli until the last 10 minutes of cooking. Adding it at the beginning will result in mushy, discolored vegetables.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 1 month — Freezing may slightly soften the texture of the rice and broccoli.
Reheating: Reheat in the microwave with a splash of water to steam and revive the rice.
Troubleshooting
Rice is crunchy or undercooked after baking.
Cause: Lid was not tight-fitting, allowing steam to escape, or oven temperature was inaccurate.
Fix: Stir in 60ml of boiling water, cover tightly, and bake for an additional 10 minutes.
Prevention: Use a heavy, tight-fitting lid or place a layer of aluminum foil under the lid to create a perfect seal.
Coconut milk split or looks oily.
Cause: Natural peanut butter separated or coconut milk boiled too vigorously.
Fix: Stir vigorously after the resting period; the starch from the rice will help re-emulsify the sauce.
Prevention: Ensure natural peanut butter is fully emulsified before measuring and whisking into the broth.
Cultural Context
While not a traditional authentic recipe, this dish draws heavy inspiration from the flavor profiles of Thai cuisine, specifically panang and red curries. It marries the Southeast Asian combination of lemongrass, galangal, and coconut milk with the Western convenience of a one-pot baked casserole. The addition of peanut butter mimics the rich, nutty undertones often found in regional Thai and Malaysian dishes.
