Burmese Chicken Curry with Coconut Rice
A mild and creamy Burmese chicken curry made with coconut milk and served over fragrant coconut rice. Gluten-free due to the use of rice flour.
Ingredients
- about 680 g Chicken Thighs
- 1 can Coconut Milk
- 1 medium Onion
- 4 cloves Garlic
- 2.54 cm Ginger
- 1 teaspoon Turmeric Powder
- 1 tablespoon Rice Flour
- 1 tablespoon Fish Sauce
- 2 tablespoons Coconut Oil
- 1.5 cups Jasmine Rice
- 1.5 cups Water
- 1/4 teaspoon Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté until softened.
- 2Add minced garlic and ginger, and sauté for another minute.
- 3Add chicken thighs and brown on all sides.
- 4Stir in turmeric powder and rice flour, then pour in coconut milk and fish sauce. Bring to a simmer.
- 5Cover the pot and reduce heat to low. Simmer for 30-40 minutes, or until chicken is cooked through and tender.
- 6While the curry simmers, prepare the coconut rice. Rinse the jasmine rice until the water runs clear.
- 7Combine the rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
- 8Stir in 1/4 cup of coconut milk to the cooked rice for added flavor.
- 9Serve the chicken curry over the coconut rice.
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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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