Thai Coconut Curry Chicken & Rice Bowl

Step 1

Rinse jasmine rice under cold water until water runs clear. Boil 3 cups salted water in a medium pot, add rice, stir once, then reduce heat to low.

Step 2

Cover and simmer 15 minutes until water is absorbed and rice is tender. Fluff with a fork.

Step 3

Cut chicken thighs into 1.5-inch chunks. Heat oil in a large skillet over medium-high until it shimmers, about 60 seconds.

Step 4

Add curry paste and cook, stirring constantly, until fragrant and darkened slightly, about 90 seconds.

Step 5

Pour in coconut milk and stir to combine. Add chicken pieces and fish sauce, then bring to a simmer.

Step 6

Simmer uncovered for 10–12 minutes, stirring occasionally, until chicken is cooked through and sauce thickens slightly.

Step 7

Squeeze lime juice into the curry and taste. Add more salt or fish sauce if needed; the sauce should taste savory and bright.

Step 8

Toast sesame seeds in a small dry skillet over medium heat for 2 minutes, shaking the pan occasionally, until golden and fragrant.

Step 9

Divide rice between two bowls. Ladle curry and chicken over rice. Garnish with toasted sesame seeds and fresh basil or cilantro.