Curry and Coconut Rice Casserole
Savor the flavors of this delicious one-pan dish featuring tender chicken, fragrant coconut milk, and Thai green curry for a perfect weeknight meal.
INGREDIENTS:
- 6 bone-in, skin-on chicken thighs (or 12 drumsticks)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 tbsp. Thai green curry paste (like Thai Kitchen)
- 1 c. canned coconut milk
- 1 bunch of green onions, chopped
- 2 c. of low-sodium chicken broth
- 4 garlic cloves, minced
- 2 cups of long-grain white rice
DIRECTIONS:
- Preheat oven to 350 degrees F.
- Season chicken with salt and pepper, then place in a 13 x 9 inch baking dish.
- Bring curry paste, coconut milk, half the green onions and chicken broth to a boil in a medium saucepan.
- Add garlic and rice to the baking dish, then pour in the broth mixture.
- Bake covered for 60 minutes until chicken is cooked through and rice is fluffy.
- Top with remaining green onions.
(Serves 4)