1Preheat oven to 375°F and spray a 9x13 baking dish with cooking spray.
2Preheat oven to 375°F and spray a 9x13 baking dish with cooking spray.
3Preheat oven to 375°F and spray a 9x13 baking dish with cooking spray.
4Microwave peanut butter for 10 seconds to soften.
5Microwave peanut butter for 10 seconds to soften.
6Microwave peanut butter for 10 seconds to soften.
7Pour coconut milk and chicken broth into the dish, add curry paste, soy sauce, peanut butter, sesame oil, garlic, and ginger and whisk until completely smooth.
8Pour coconut milk and chicken broth into the dish, add curry paste, soy sauce, peanut butter, sesame oil, garlic, and ginger and whisk until completely smooth.
9Pour coconut milk and chicken broth into the dish, add curry paste, soy sauce, peanut butter, sesame oil, garlic, and ginger and whisk until completely smooth.
10Add rice and gently flatten into an even layer.
11Add rice and gently flatten into an even layer.
12Add rice and gently flatten into an even layer.
13Lay chicken on top and press lightly into the sauce.
14Lay chicken on top and press lightly into the sauce.
15Lay chicken on top and press lightly into the sauce.
16Scatter edamame and most of the green onions over everything.
17Scatter edamame and most of the green onions over everything.
18Scatter edamame and most of the green onions over everything.
19Cover tightly with foil, pressing edges firmly against all four sides.
20Cover tightly with foil, pressing edges firmly against all four sides.
21Cover tightly with foil, pressing edges firmly against all four sides.
22Bake 45-50 minutes until rice has absorbed the liquid and is cooked through.
23Bake 45-50 minutes until rice has absorbed the liquid and is cooked through.
24Bake 45-50 minutes until rice has absorbed the liquid and is cooked through.
25Remove foil for the final 5 minutes.
26Remove foil for the final 5 minutes.
27Remove foil for the final 5 minutes.
28Squeeze lime over the whole dish, top with reserved green onions and chili crisp, serve straight from the pan.
29Squeeze lime over the whole dish, top with reserved green onions and chili crisp, serve straight from the pan.
30Squeeze lime over the whole dish, top with reserved green onions and chili crisp, serve straight from the pan.
Ingredients
1 can full-fat unsweetened coconut milk
1 can full-fat unsweetened coconut milk
1 can full-fat unsweetened coconut milk
1.75 cups low sodium chicken broth
1.75 cups low sodium chicken broth
1.75 cups low sodium chicken broth
3 tablespoons red curry paste
3 tablespoons red curry paste
3 tablespoons red curry paste
4 tablespoons reduced-sodium soy sauce
4 tablespoons reduced-sodium soy sauce
4 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 tablespoons creamy peanut butter
2 tablespoons creamy peanut butter
2 teaspoons sesame oil
2 teaspoons sesame oil
2 teaspoons sesame oil
2 teaspoons minced garlic
2 teaspoons minced garlic
2 teaspoons minced garlic
1 teaspoon minced ginger
1 teaspoon minced ginger
1 teaspoon minced ginger
1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces