Chicken & Coconut Curry over Brown Rice

Chicken & Coconut Curry

over Brown Rice

35 MIN
2 Servings
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From the Test Kitchen

In this hearty dish, tender bites of chicken and bok choy are cooked in a vibrant mix of sweet coconut milk, spicy yellow curry paste, and rich tomato paste. We’re serving it all over a bed of nutty brown rice, which is perfect for soaking up all of the bright flavors.

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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Chicken & Coconut Curry over Brown Rice
Title
time-saving
tips & techniques
Brown Rice
Coconut Milk
Yellow Onion
Garlic
How To: Peel Garlic
Baby Bok Choy
Yellow Curry Paste
Tomato Paste
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice:
1 Cook the rice:

Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

Cook & chop the chicken:
2 Cook & chop the chicken:

While the rice cooks, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, roughly chop.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the chicken cooks, wash and dry the bok choy. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic.

Start the curry:
4 Start the curry:

To the pan of reserved fond, add 1 teaspoon of olive oil; heat on medium-high until hot. Add the sliced onion and chopped bok choy stems; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped garlic, curry paste, and tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Carefully add the coconut milk (shaking the can before opening). Increase the heat to high and cook, stirring occasionally, 6 to 8 minutes, or until thickened.

Finish the curry & serve your dish:
5 Finish the curry & serve your dish:

Add the chopped bok choy leaves to the pan. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly wilted. Turn off the heat. Add the chopped chicken; stir until combined and heated through. Taste, then season with salt and pepper if desired. Serve the finished curry over the cooked rice. Enjoy!

Tips from Home Chefs

Chicken & Coconut Curry

Cook the rice:
1 Cook the rice:

Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

2 Cook & chop the chicken:

While the rice cooks, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, roughly chop.

Cook & chop the chicken:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the chicken cooks, wash and dry the bok choy. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic.

4 Start the curry:

To the pan of reserved fond, add 1 teaspoon of olive oil; heat on medium-high until hot. Add the sliced onion and chopped bok choy stems; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped garlic, curry paste, and tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Carefully add the coconut milk (shaking the can before opening). Increase the heat to high and cook, stirring occasionally, 6 to 8 minutes, or until thickened.

Start the curry:
Finish the curry & serve your dish:
5 Finish the curry & serve your dish:

Add the chopped bok choy leaves to the pan. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly wilted. Turn off the heat. Add the chopped chicken; stir until combined and heated through. Taste, then season with salt and pepper if desired. Serve the finished curry over the cooked rice. Enjoy!

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