Chicken and Rice one-pot Thai (sort of) dish

This is not very sophisticated - but it was easy, fairly quick, and came together all in one pot. I made it with chicken chunks that were too large - and I left them in too long (I put them in for the entire simmer time - they were much too done) Smaller chunks with less cooking time would probably be OK.


1.5 C rice - long grain regular old rice is fine
2 chicken breasts
2 T canola oil
2 medium onions
1 green pepper
1.5 T massaman curry paste
1 can chicken stock
1 can coconut milk (15 oz.)
.5 Can plum tomatoes
3/4 C thickly sliced carrots
1 small can sliced mushrooms
1.5 t fish sauce
1 lime


- Heat oil in a strait sided chefs pan
- Cut chicken into fairly large chunks - pat dry and season with salt and pepper
- Brown chicken chunks in hot oil - place in the pan and do not touch for about a minute or 90 seconds or so - turn each chunk with tongs - repeat until each side is browned - the insides will not be cooked
- remove chicken from pan and set aside
- add another 2T oil and heat
- add rice to pan and stir to coat - stir occasionally for 2 minutes -
- add pepper and onion chunks - continue stirring occasionally until rice is lightly browned
- add chicken stock and lower heat
- add three or four of the plum tomatoes - so not add all of the sauce or paste
- add the curry paste
- stir in the coconut milk
- add carrotts and mushrooms
- add the fish sauce and lime
- stir to combine - make sure the curry paste is distributed - add more chicken stock if needed
- bring the mixture to a simmer, lower heat, cover, and simmer for 10 minutes -
- stir once or twice to keep the rice from sticking if needed - add chicken chunks - recover and continue simmering for another 10-15 minutes
- serve with a squeeze of lime and sriracha sauce.