One Pan Thai Curry Chicken and Orzo
A one pan chicken and orzo dish inspired by thai curry.
Servings: 4
Equipment
Ingredients
Chicken and Marinade
- 1.5 lbs Boneless Skinless Chicken Thighs cut into 1 inch pieces
- 1 tablespoon Ginger grated
- 2 tablespoon Garlic grated
- 2 tablespoon Light Soy Sauce
- 1 tablespoon Fish Sauce
Vegetables
- 1 tablespoon Garlic grated
- 1 teaspoon Ginger grated
- 2 Thai Chili thinly sliced; more or less as desired
- 1/2 Yellow Onion thinly sliced
- 3 Chinese Broccoli stems sliced; leaves chopped and set aside for later
- 1/2 cup Thai Basil
- 1/4 cup Fresh Cilantro chopped to serve
- 1 Lime juice to serve
Other Thai Curry Orzo Ingredients
- 3 tablespoon Avocado Oil divided
- 2 tablespoon Thai Red Curry Paste
- 1.5 cups Orzo Pasta uncooked
- 14 oz Full Fat Coconut Milk 1 can; unsweetened and full-fat
- 1.5 cups Water more as needed
- 1 teaspoon Fish Sauce
- 2 teaspoon Palm Sugar can subsitute brown sugar
- 1 stalk Lemongrass cut into 2 inch pieces
- Kosher Salt to taste
Instructions
Chicken and Marinade
- In a bowl or bag, add the sliced chicken, grated ginger, grated garlic, soy sauce, and fish sauce. Let it sit for about 15 minutes while you prepare the other ingredients.
Vegetables
- In a small bowl, combine the grated garlic, grated ginger, and sliced thai red chiles.
- In a medium bowl, add the sliced onion and sliced stems of the chinese broccoli.
- In a large bowl, add the chopped leaves of the chinese broccoli and thai basil.
- Set aside the chopped cilantro and lime for serving.
Thai Curry Orzo
- In a large high-rimmed saute pan, heat two tbsp of avocado oil over medium high heat. Add the marinaded chicken pieces. Cook for about 3 minutes without stirring in order to develop some color and crispiness. Stir to cook the other sides of the chicken and cook for about 5 more minutes total or until cooked through. Set aside to a plate.
- In the same pan, add the other tbsp of avocado oil over medium heat. Add the grated garlic, grated ginger, and sliced thai red chilis. Cook for about 30 seconds, stirring constantly.
- Add the sliced onion and sliced chinese broccoli stems. Cook for about 3 minutes until softened.
- Add the thai red curry paste, stir to combine, and cook for 3 minutes until fragrant and darkened in color. Add the uncooked orzo, stir to combine, and toast for 2 minutes.
- Pour in the can of coconut milk, water, fish sauce, palm sugar, and lemongrass pieces. Bring to a boil, then lower the heat to simmer. Cook for about 15 minutes, stirring occasionally or until the orzo is cooked through. Add additional water as needed if absorbing too quickly or too thick.
- Once the orzo is cooked, remove and discard the lemongrass pieces. Turn the heat to low. Add back the cooked chicken, chinese broccoli leaves, and thai basil. Stir until the greens are wilted and well combined. Season to taste with salt.
- Serve immediately with chopped cilantro and lime juice as desired.
Video
@carolbeecooks NEW RECIPE ALERT! One Pan Thai Curry Chicken and Orzo 🥘 #orzo #orzotok #chickenthighs #thai #thaicurry #onepot #onepan
♬ original sound - Carolyn | Easy Recipes
Nutrition
Calories: 786kcal | Carbohydrates: 59g | Protein: 50g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 1209mg | Potassium: 1246mg | Fiber: 8g | Sugar: 5g | Vitamin A: 5920IU | Vitamin C: 48mg | Calcium: 274mg | Iron: 10mg
