Thai · Dinner
Southern Thai Yellow Rice With Chicken
Turmeric-gold jasmine rice cooked with Southern Thai yellow curry paste, cinnamon, and cardamom, studded with pan-seared chicken thigh and simmered beans for protein. Finished with fried shallots, cilantro, and lime, it balances warm spice, tamarind tang, and rich coconut milk.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
702Calories
56.3gProtein
26.4gFat
62.1gCarbs
4.2gSugar
7.8gFiber
1580mgSodium
205mgChol
10.9gSat Fat
980mgPotassium
115mgCalcium
5.4mgIron
0.6mcgVitamin B12
9mgVitamin C
Goes well with
Singha Lager
local
Thai Iced Tea (Cha Yen)
international
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut chicken thigh into bite-sized pieces, rinse jasmine rice in a sieve under cold water until clear, drain cannellini beans, lightly crush cardamom pods, and thinly slice shallot.
2
Fry
Heat vegetable oil in a small pan over medium heat, fry shallot for 3–4 minutes until deep golden and crisp, then lift onto a paper towel.
3
Sear
In the same pan over medium-high heat, sear chicken thigh pieces for 4–5 minutes, turning once, until browned and cooked through.
4
Bloom
Push chicken aside, add curry paste, turmeric, cinnamon, and cardamom to the pan, and stir over medium heat for 1 minute until fragrant.
5
Simmer
Stir in rice, coconut milk, chicken stock, fish sauce, and tamarind paste, bring to a simmer over medium heat, cover, and cook 15 minutes until rice is tender and liquid absorbed.
6
Fold
Fold drained beans into rice, cover, and cook 3–4 minutes over low heat until beans are warm.
7
Rest
Remove pan from heat and let sit covered for 10 minutes until rice grains separate.
8
Plate
Spoon rice and chicken onto a plate, scatter fried shallot and cilantro on top, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g boneless chicken thigh
- 1 cup200g dry jasmine rice
- 1 cup240ml canned cannellini beans
- 2 tbsp2 tbsp yellow curry paste
- 1 tsp1 tsp ground turmeric
- 1/2 tsp1/2 tsp ground cinnamon
- 44 green cardamom pods
- 1 cup240ml coconut milk
- 1 1/2 cup360ml chicken stock
- 4 tbsp60g shallot
- 2 tbsp30ml fish sauce
- 2 tsp2 tsp tamarind paste
- 2 tbsp30ml vegetable oil
- 2 tbsp2 tbsp cilantro leaves
- 22 lime wedge
