Red Curry Chicken

• Canola oil spray
• 1 cup basmati rice
• 1/2 to 3/4 pound chicken breasts or thighs
• One 14-ounce can coconut milk, light or regular
• 2 to 4 tablespoons red curry paste
• 1 1/2 teaspoons fish sauce
• 1 teaspoon light brown sugar
• Zest of 1 lime, or 1/4 teaspoon lime juice
• 5 to 10 fresh basil leaves, stems removed, or 1 teaspoon dried
• 2 carrots, sliced into coins
• One 15-ounce can chickpeas, drained and rinsed
• 2 large handfuls fresh spinach, or one 10-ounce package frozen

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3. Rinse the rice in a strainer under cold water until the water runs clear.
4. Spread the rice in the pot in an even layer.
5. Place the chicken on the rice.
6. In a medium bowl, whisk the coconut milk, red curry paste, fish sauce, brown sugar, lime zest, and basil.
7. Pour half the mixture over the chicken.
8. Scatter the carrots and then the chickpeas in the pot.
9. Top with the spinach and pour the rest of the coconut mixture over all.
10. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11. Serve immediately.
12. If the rice is still a bit crunchy, quickly fluff with a fork and replace the lid.
13. Let sit for another 3 to 5 minutes before serving.
14. Calories: 1,013
15. Protein: 43g
16. Carbohydrates: 108g
17. Fat: 45g
18. Cholesterol: 76mg
19. Sodium: 940mg
20. Fiber: 13g

canola oil spray, basmati rice, chicken breasts, coconut milk, red curry, fish sauce, light brown sugar, lime, basil, carrots, chickpeas, fresh spinach

Taken from www.epicurious.com/recipes/food/views/red-curry-chicken-378828 (may not work)