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Coconut Chicken Curry with Thai Black Rice

Coconut Chicken Curry with Thai Black Rice Recipe

  • 2 cups Thai black sticky rice, rinsed
  • ¼ teaspoon salt
  • 1 can (14 ounces) unsweetened coconut milk
  • ½ tablespoon Thai red or green curry paste, plus more to taste
  • 1¼ teaspoons Thai fish sauce
  • 1/8 teaspoon granulated garlic
  • 2 scallions, thinly sliced (keep white and green parts separate)
  • 1 small red bell pepper, seeded and thinly sliced
  • 1 1/3 cups frozen shelled edamame
  • 1¼ pounds boneless chicken breasts or thighs, cut into 1-inch chunks
  • 20 to 25 large basil leaves
  • Japanese soy sauce (tamari or shoyu), to taste (optional)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 915kcal (46%)
Total Fat 40g (62%)
Saturated Fat 23g (116%)
Cholesterol 90mg (30%)
Total Carbohydrate 90g
Dietary Fiber 7g
Sugars 1g
Protein 49g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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