Burmese Chicken and Coconut Rice
A fragrant and flavorful Burmese-inspired chicken dish served with creamy coconut rice. A dairy-free delight!
Ingredients
- about 680 g Chicken Thighs
- 1 can Coconut Milk
- 4 cloves Garlic
- 2.54 cm Ginger
- 1 tsp Turmeric Powder
- 2 tbsp Fish Sauce
- 1 tbsp Lime Juice
- 1.5 cups Jasmine Rice
- 1.5 cups Water
- 2 tbsp Scallions
- 2 tbsp Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Marinate chicken thighs with minced garlic, grated ginger, turmeric powder, fish sauce, and lime juice for at least 15 minutes.
- 2Heat vegetable oil in a large skillet or pot over medium heat. Add marinated chicken and cook until browned on all sides.
- 3Pour in coconut milk, bring to a simmer, cover, and cook for 25 minutes, or until chicken is cooked through and tender.
- 4Meanwhile, rinse jasmine rice and combine with water and half a can of coconut milk in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until rice is cooked and liquid is absorbed.
- 5Fluff rice with a fork and serve with chicken. Garnish with chopped scallions.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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