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Prep Time:40 minsAdditional Time:10 minsTotal Time:50 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:40 minsAdditional Time:10 minsTotal Time:50 minsServings:4Yield:4 servings
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonscanola oil, divided3clovesgarlic, finely chopped2tablespoonsfinely chopped fresh ginger, divided1 ¾cupsbrown basmati rice1 ½teaspoonsground turmeric2 ¼cupsunsweetened rice milk, divided1 ¼cupswater¼teaspoonsalt1poundboneless, skinless chicken thighs, trimmed and cut into bite-size pieces1mediumbell pepper, diced2tablespoonsThai red curry paste1tablespoonbrown sugar4cupsbroccoli florets1tablespoonlime juice3tablespoonschopped fresh cilantro or parsley
Cook Mode(Keep screen awake)
Ingredients
2tablespoonscanola oil, divided
3clovesgarlic, finely chopped
2tablespoonsfinely chopped fresh ginger, divided
1 ¾cupsbrown basmati rice
1 ½teaspoonsground turmeric
2 ¼cupsunsweetened rice milk, divided
1 ¼cupswater
¼teaspoonsalt
1poundboneless, skinless chicken thighs, trimmed and cut into bite-size pieces
1mediumbell pepper, diced
2tablespoonsThai red curry paste
1tablespoonbrown sugar
4cupsbroccoli florets
1tablespoonlime juice
3tablespoonschopped fresh cilantro or parsley
DirectionsHeat 1 tablespoon oil in a medium saucepan over medium heat. Add garlic and 1 tablespoon ginger; cook, stirring occasionally, until fragrant, about 1 minute. Add rice and turmeric; cook, stirring occasionally, for 2 minutes. Add 1 cup rice milk, water and salt; bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the rice is tender and all the liquid has been absorbed, about 35 minutes.Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add chicken and cook, stirring occasionally, until browned, 5 to 7 minutes. Add bell pepper, curry paste and the remaining 1 tablespoon ginger; cook, stirring, for 1 minute. Add the remaining 1 1/4 cups rice milk and brown sugar; bring to a gentle boil over high heat. Add broccoli, reduce heat to a simmer, cover and cook until the broccoli is tender, 3 to 5 minutes. Stir in lime juice. Serve the curry over the rice, topped with cilantro (or parsley).Originally appeared: EatingWell Magazine, April 2020
Directions
Heat 1 tablespoon oil in a medium saucepan over medium heat. Add garlic and 1 tablespoon ginger; cook, stirring occasionally, until fragrant, about 1 minute. Add rice and turmeric; cook, stirring occasionally, for 2 minutes. Add 1 cup rice milk, water and salt; bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the rice is tender and all the liquid has been absorbed, about 35 minutes.Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add chicken and cook, stirring occasionally, until browned, 5 to 7 minutes. Add bell pepper, curry paste and the remaining 1 tablespoon ginger; cook, stirring, for 1 minute. Add the remaining 1 1/4 cups rice milk and brown sugar; bring to a gentle boil over high heat. Add broccoli, reduce heat to a simmer, cover and cook until the broccoli is tender, 3 to 5 minutes. Stir in lime juice. Serve the curry over the rice, topped with cilantro (or parsley).
Heat 1 tablespoon oil in a medium saucepan over medium heat. Add garlic and 1 tablespoon ginger; cook, stirring occasionally, until fragrant, about 1 minute. Add rice and turmeric; cook, stirring occasionally, for 2 minutes. Add 1 cup rice milk, water and salt; bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the rice is tender and all the liquid has been absorbed, about 35 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add chicken and cook, stirring occasionally, until browned, 5 to 7 minutes. Add bell pepper, curry paste and the remaining 1 tablespoon ginger; cook, stirring, for 1 minute. Add the remaining 1 1/4 cups rice milk and brown sugar; bring to a gentle boil over high heat. Add broccoli, reduce heat to a simmer, cover and cook until the broccoli is tender, 3 to 5 minutes. Stir in lime juice. Serve the curry over the rice, topped with cilantro (or parsley).
Originally appeared: EatingWell Magazine, April 2020
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Nutrition Facts(per serving)599Calories20gFat80gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
