Directions
- 1Preheat oven to 375°F and spray a 9x13 baking dish with cooking spray.
- 2Microwave peanut butter for 10 seconds to soften.
- 3Pour 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.
- 4Add rice and gently flatten into an even layer.
- 5Lay chicken on top and press lightly into the sauce.
- 6Scatter edamame and most of the green onions over everything.
- 7Cover tightly with foil, pressing edges firmly against all four sides.
- 8Bake 45-50 minutes until rice has absorbed the liquid and is cooked through.
- 9Remove foil for the final 5 minutes.
- 10Squeeze 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
- 1.75 cups low sodium chicken broth
- 3 tablespoons red curry paste
- 4 tablespoons reduced-sodium soy sauce
- 2 tablespoons creamy peanut butter
- 2 teaspoons sesame oil
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1.5 cups long grain white rice, uncooked
- 1 cup frozen shelled edamame
- 4 green onions, sliced, divided
- 1 lime
- Chili crisp for serving
Equipment
9x13 baking dishcooking sprayfoil
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