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Red Curry Grilled Chicken Rice Bowls
Grilled chicken thighs and vegetables over white rice with a 10-minute red curry coconut sauce, chili onion crunch, and cilantro. A weeknight staple that's even better the next day.
Ingredients
Marinade
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp minced garlic
- 2 tbsp neutral oil, such as avocado or canola
Chicken and Vegetables
- 1 lb boneless skinless chicken thighs
- 1 head cauliflower, cut into florets
Red Curry Sauce
- 1 tsp neutral oil, such as avocado or canola
- 1/2 tsp minced garlic
- 1 tsp red curry paste, add more to taste
- 1 can full fat coconut milk, 13.5 oz
- 1 tsp fish sauce
- 1 tbsp freshly squeezed lime juice
To Serve
- 2 cups white rice
- chili onion crunch/crisp, to taste
- 1/4 cup chopped cilantro
Instructions
- Make the marinade. Whisk together the soy sauce, fish sauce, minced garlic, and neutral oil in a small bowl. Add the chicken thighs to one container and the cauliflower florets to another. Divide the marinade between the two containers, toss each to coat, cover, and refrigerate for at least 2 hours and up to 24 hours.
- Cook the rice according to package directions. It should make 4 cups cooked.
- Make the red curry sauce. Heat the neutral oil in a medium saucepan over medium heat. Add the garlic and cook for 30 seconds, until fragrant. Add the red curry paste and stir to combine, cooking for another 30 seconds. Pour in the coconut milk, fish sauce, and lime juice and stir to combine. Simmer over medium-low heat for 5 to 7 minutes, stirring occasionally, until slightly thickened. Taste and add more curry paste if you want more heat. Keep warm over low heat until ready to serve.
- Grill. Preheat your grill or grill pan over medium-high heat. Once hot, grill the chicken thighs for 7-8 minutes per side, until cooked through and nicely charred. At the same time, grill the cauliflower florets for about 4 minutes per side, toss, then grill another 4 minutes until tender and caramelized at the edges. Remove both to a cutting board and let the chicken rest for 5 minutes before slicing.
- Build the bowls. Divide the cooked rice among four bowls. Top with the grilled chicken and cauliflower, then drizzle generously with the red curry sauce and chili onion crunch. Finish with a sprinkle of fresh cilantro and serve immediately.
Notes
- I often use cauliflower for this recipe but use whatever you have that grills well: bell peppers, zucchini, broccoli, and red onion all work great with the same marinade.
- Red curry paste varies a lot by brand in terms of heat. Start with 1 teaspoon, taste the sauce after it simmers, and go from there.
- Shortcut alert: Trader Joe's red Thai curry sauce is great. I just add 1 teaspoon fish sauce and 1 tablespoon lime juice and call it good.
- Leftovers keep well in the fridge for up to 4 days.
Calories: 780kcal, Carbohydrates: 85g, Protein: 34g, Fat: 34g, Saturated Fat: 21g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 108mg, Sodium: 1135mg, Potassium: 1069mg, Fiber: 4g, Sugar: 3g, Vitamin A: 227IU, Vitamin C: 72mg, Calcium: 94mg, Iron: 6mg
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