Red Curry Chicken and Rice Bowls
Updated January 27, 2026
- Ready In
- 1 hr
- Rating
- Comments
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Ingredients
1½ cups long-grain white rice
2 tablespoons to ⅓ cup Thai red curry paste, to taste
2 cups chicken broth
1½ pounds boneless, skinless chicken breasts, patted dry
3 garlic cloves
2 limes
1 tablespoon fish sauce, plus more to taste
4 tangerines or other small, sweet citrus
⅓ cup salted peanuts
12 to 16 ounces slaw blend
1 cup cilantro or mint leaves, or a mix
Nutritional analysis per serving (4 servings)
76 grams carbs; 129 milligrams cholesterol; 632 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 4 grams fiber; 701 milligrams sodium; 51 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven over medium, add the rice and red curry paste to taste. Stir until fragrant, 2 to 4 minutes.
- Step 2
Stir in the broth. Place the chicken breasts on top, spread the tops of the breasts with a little more red curry paste, then bring to a boil over high. Cover, reduce heat to low, and simmer until the rice is tender and the chicken is cooked through, 20 to 23 minutes. (Make sure to look under the chicken to see if the rice is cooked.) Turn off the heat, transfer the chicken to a cutting board, then cover the rice and let both rest for at least 10 minutes.
- Step 3
While the rice rests, into a large bowl, finely grate the garlic and zest of the limes. Add the juices of the limes and the fish sauce. Peel the tangerines and thinly slice. Add to the bowl. Coarsely chop the peanuts. Add the slaw, peanuts and herbs to the dressing and toss to coat.
- Step 4
Thinly slice the chicken. Season the rice to taste with fish sauce. Eat the rice with the chicken and slaw.
Private Notes
Comments
I found this dish to be quite dry. I had to scale it for 6 people but it still could have used more of the lime juice dressing. Would consider some flavor added to the slaw as well otherwise it simply adds another dry factor. Overall taste was quite nice.
I really enjoy Thai food and I have overwhelmingly positive results from the NYT cooking app. But this one was a miss. The chicken takes longer to cook than the recipe states. But cooking the rice longer results in the rice becoming paste. Would recommend cooking chicken and rice separately. The zest of two limes was too much and overpowered the slaw.
@Dan M the recipe says to toss the tangerines, peanuts, slaw, and herbs with the dressing.
It has potential. My rice burned on the bottom. Too much rice left over as well. Chicken should be thighs. Salad was watery so couldn’t be stored for leftovers.
About half the rice was uncooked. Something very wrong with the recipe
I would make the slaw on its own for other recipes; really tasty (but I added more lime juice, cilantro and crushed peanuts than what was called for). The rest of this recipe is nothing special, but it wasn't bad. I followed the comments about lack of flavor and added far more curry paste and additional seasoningnfor chicken. onion or shallots would have helped but I didn't have them on hand.