From The Recipe Critic
Coconut Curry Chicken and Rice Bake
- Time
- 1 hr 5 min
- Makes
- 6
- Ingredients
- 13
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Ingredients
- 1 (13.5-ounce) can coconut milk
- 1 ½ cups chicken broth
- ¼ cup soy sauce
- 2 tablespoons red curry paste
- 1 tablespoon tomato paste
- 1 tablespoon sesame oil
- 3 cloves minced garlic (about 3 teaspoons)
- 2 teaspoons minced ginger
- 1 ¼ cups long-grain white rice
- 1 ½ pounds boneless skinless chicken thighs or breasts (cut into 1-inch pieces)
- 1 cup frozen edamame
- 1 medium sliced red bell pepper
- chopped cilantro (for garnish)
Nutrition
- Calories
- 346 kcal
- Fat
- 7 g
- Serving size
- 1 serving
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 914 mg
- Protein
- 31 g
- Trans fat
- 0.01 g
- Cholesterol
- 74 mg
- Carbohydrate
- 38 g
- Saturated fat
- 1 g
- Unsaturated fat
- 4 g
As published by The Recipe Critic.
The method
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