One-Pan Thai Curry Chicken and Rice | Natalie Cooks

Ingredients

• 2 tbsp olive oil
• 1-1.5 lbs boneless skinless chicken thighs*
• 1 tsp kosher salt (divided)
• 1 bunch scallions, thinly sliced, white/light green separated from dark green
• 2 tbsp grated ginger
• 2 cloves garlic, smashed or chopped
• 2 tbsp red thai curry paste**
• 2 cups cauliflower rice (frozen or fresh)
• 2 cups frozen spinach
• 1 bell pepper (chopped )
• ½ cup jasmine white rice
• 1 (13.5 oz) can unsweetened full-fat coconut milk
• ¼ cup water
• 1 tbsp soy sauce
• Lime wedges
• * See substitutions to make vegetarian/vegan.
• ** I like red, but you could use green or yellow or any kind of thai curry paste. You could also substitute with curry powder for an Indian-inspired version.