When life is busy the only thing better than a one-pan cooked dinner is one that tastes AMZAZING!
Having made a Thai Spice Blend to use in some catering for a close friends' wedding, Eme and I set about making dinner declaring it would either be AWESOME (Eme's words) or we would have to send Daddy to get some dinner!
The end result was no leftovers for dinner the following night with Mackie declaring "Eme you are a really great cook!" This is a dish full of subtle Thai flavours that dance in your mouth. The creaminess of the coconut with the light tang of the fresh lime and coriander make each mouthful a delight.
There are numerous store bought Thai spice blends that you could use in this dish. The blend I made was quite mild to suit catering for a crowd, but it was perfect for a family dish where the often strong spice of Thai food is to much for smaller children. If you are using a store bought blend, look for one where chilies and/or cayenne pepper is not the main ingredient (or reduce the amount by half).
Prep 15 min // Cook 30 min
500g chicken thigh fillets
2 cups chicken liquid stock
1 x can coconut milk
1 red capsicum diced
1 carrot diced
1/2 zucchini diced
1 onion diced
1 long red chilli de-seeded and diced (optional use)
6 cloves garlic crushed
1 tbs minced ginger
1 tbs fresh coriander (plus an extra tbs for use at the end)
1 cup long grain rice
3 tsp Thai spice blend (I used this amount of my blend, start off small and add as needed. If using a store bought blend, add until you achieve your desired taste)
1 lime juiced
1 lime cut into quarters
Salt and pepper to taste
3 tbs olive oil
Use one tbs olive oil to rub over both sides of the chicken thighs and season them with salt and pepper.
Evenly rub the Thai spice mix over both sides of the chicken thighs.
Heat the remaining oil in a pan and when hot, sear the chicken thighs for 2 minutes on both sides then remove and set aside on a plate.
In the same pan, add the chilli (if using), garlic, ginger, coriander and onion to the pan and saute for 2 minutes.
Add the vegetables and rice, and coat in the spices for a further 1 minute.
Add the stock and coconut milk, then stir through the rice and vegetables. Bring to the boil for 2 minutes then reduce the heat to a simmer.
Add the chicken back to the pan sitting it on top of the mix and vegetables, and place the lid on the pan.
After 10 minutes test the spice level of the sauce. If you want additional spice add a further tsp spice mix.
After 15 minutes of cooking check the rice and chicken. If extra cooking time is needed, add some extra stock and stir.
When the chicken and rice are cooked, add the juice of 1 lime and garnish with fresh coriander.
Serve with wedges of fresh lime.