Ingredients
For the Chicken:
4 boneless, skinless chicken breasts (or thighs)
2 tablespoons olive oil (or coconut oil)
Salt and pepper, to taste
1 tablespoon ground paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (adjust to taste)
1 tablespoon fresh lime juice
For the Coconut Rice:
1 cup jasmine rice (or your preferred rice)
1 can (14 oz) coconut milk (full-fat or light)
1/2 cup water
1/2 teaspoon ground turmeric (optional, for color and flavor)
Salt, to taste
For the Spicy Coconut Sauce:
1 tablespoon olive oil (or coconut oil)
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon red curry paste (adjust to taste)
1 can (14 oz) coconut milk (full-fat or light)
1 tablespoon soy sauce or fish sauce
1 teaspoon brown sugar (optional, for a touch of sweetness)
1 tablespoon lime juice
1/4 teaspoon red pepper flakes (adjust to taste)
Salt and pepper, to taste
For Garnish:
Fresh cilantro, chopped
Lime wedges (optional)
Instructions
Prepare the Chicken:
In a small bowl, mix together the paprika, cumin, coriander, cayenne pepper, salt, and pepper.
Rub the spice mixture all over the chicken breasts. Drizzle the chicken with lime juice and let it marinate for 10-15 minutes.
Heat 2 tablespoons of olive oil (or coconut oil) in a large skillet over medium-high heat.
Cook the chicken for 6-8 minutes per side (depending on thickness), until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove from the skillet and set aside to rest.
Make the Coconut Rice:
Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice, coconut milk, water, turmeric (if using), and a pinch of salt.
Bring to a boil, then reduce the heat to low. Cover and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove from the heat and fluff the rice with a fork.
Prepare the Spicy Coconut Sauce:
In the same skillet used for the chicken, heat 1 tablespoon of olive oil (or coconut oil) over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for 1 minute to release its flavors.
Pour in the coconut milk, soy sauce (or fish sauce), brown sugar (if using), lime juice, and red pepper flakes. Stir well and bring to a gentle simmer.
Let the sauce simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust the seasoning with salt and pepper as needed.
Serve:
Slice the cooked chicken breasts into thin strips.
Serve the coconut rice on individual plates. Top with the sliced chicken.
Spoon the spicy coconut sauce over the chicken and rice.
Garnish with freshly chopped cilantro and lime wedges for added freshness.
Tips
Make It Spicier: If you prefer a spicier dish, increase the amount of cayenne pepper, red curry paste, or red pepper flakes in the sauce.
Vegetable Add-ins: Add vegetables like bell peppers, spinach, or peas to the coconut rice or sauce for extra color and nutrition.
Substitute Protein: You can use chicken thighs, shrimp, or tofu as alternatives to the chicken.
Make It Ahead: The sauce and rice can be made ahead of time and stored in the refrigerator. Reheat before serving with freshly cooked chicken.
Spicy Coconut Chicken and Rice is a bold, flavorful dish with creamy coconut rice, tender chicken, and a rich, spicy coconut sauce. It’s a comforting yet exciting meal that’s sure to satisfy your cravings for something warm and flavorful!
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