Thai Green Curry Chicken Biryani

Name: Thai Green Curry Chicken Biryani
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 2 lb (900 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into 1½-inch (4 cm) pieces; ⅓ cup (85 g) Thai green curry paste; ½ cup (120 ml) full-fat coconut milk, well shaken, for the marinade; 2 tbsp (30 ml) fish sauce; 2 tbsp (30 ml) fresh lime juice, from about 1 large lime; 1 tbsp (10 g) fresh ginger, finely grated; 4 cloves (12 g) garlic cloves, finely grated or minced; 1 stalk (30 g) lemongrass stalk, tough outer layers removed, tender lower 4 inches (10 cm) minced very finely; 2 tsp (8 g) palm sugar or light brown sugar; ½ tsp (1½ g) ground turmeric; 1 tsp (5 g) kosher salt; 3 tbsp (45 ml) neutral oil (such as avocado or canola); 2 medium (300 g) yellow onions, halved and thinly sliced; 1 medium (150 g) red bell pepper, cut into ¾-inch (2 cm) pieces; 2 cups (400 g) jasmine rice, rinsed in several changes of cold water until mostly clear, then soaked 20 minutes and drained; 3 quarts (2800 ml) water for parboiling; 1 tbsp (18 g) kosher salt for the rice water; 1 stalk (40 g) lemongrass stalk, trimmed and bruised with the back of a knife, cut in half; 6 leaves (3 g) kaffir lime leaves, 3 left whole for the rice water; 3 center ribs removed and leaves very thinly sliced for layering; 1⅛ cups (280 ml) full-fat coconut milk, well shaken (the rest of the can); 1 cup, packed (30 g) Thai basil leaves, leaves picked, large ones torn; ½ cup, packed (15 g) fresh cilantro, leaves and tender stems, roughly chopped; 2 tbsp (28 g) unsalted butter or ghee, cut into small pieces; ⅓ cup (30 g) crispy fried shallots, store-bought (optional); 2 medium (130 g) lime, cut into wedges

From the MyKitchenBank Kitchen

Tender chicken marinated in green curry paste and coconut milk is layered with fragrant jasmine rice, Thai basil and kaffir lime, then sealed and steamed dum-style in the oven. Aromatic, creamy and gently spicy, with the layered drama of a biryani and the herbal brightness of Thai curry.

Prep: 35 min
Cook: 45 min
Wait: 40 min
Total: 2 hr
Makes: 6 generous servings (one 5-quart pot)

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Ingredients

6 servings

For the chicken
2 lb (900 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into 1½-inch (4 cm) pieces
⅓ cup (85 g) Thai green curry paste
½ cup (120 ml) full-fat coconut milk, well shaken, for the marinade
2 tbsp (30 ml) fish sauce
2 tbsp (30 ml) fresh lime juice, from about 1 large lime
1 tbsp (10 g) fresh ginger, finely grated
4 cloves (12 g) garlic cloves, finely grated or minced
1 stalk (30 g) lemongrass stalk, tough outer layers removed, tender lower 4 inches (10 cm) minced very finely
2 tsp (8 g) palm sugar or light brown sugar
½ tsp (1.5 g) ground turmeric
1 tsp (5 g) kosher salt
For the base
3 tbsp (45 ml) neutral oil (such as avocado or canola)
2 medium (300 g) yellow onions, halved and thinly sliced
1 medium (150 g) red bell pepper, cut into ¾-inch (2 cm) pieces
For the rice
2 cups (400 g) jasmine rice, rinsed in several changes of cold water until mostly clear, then soaked 20 minutes and drained
3 quarts (2800 ml) water for parboiling
1 tbsp (18 g) kosher salt for the rice water
1 stalk (40 g) lemongrass stalk, trimmed and bruised with the back of a knife, cut in half
6 leaves (3 g) kaffir lime leaves, 3 left whole for the rice water; 3 center ribs removed and leaves very thinly sliced for layering
For layering
1⅛ cups (280 ml) full-fat coconut milk, well shaken (the rest of the can)
1 cup, packed (30 g) Thai basil leaves, leaves picked, large ones torn
½ cup, packed (15 g) fresh cilantro, leaves and tender stems, roughly chopped
2 tbsp (28 g) unsalted butter or ghee, cut into small pieces
To serve
⅓ cup (30 g) crispy fried shallots, store-bought (optional)
2 medium (130 g) lime, cut into wedges

Equipment (7)

5-quart (4.7 L) oven-safe Dutch oven or heavy pot with tight lid
Large pot, at least 4-quart (4 L), for parboiling rice
Large bowl for marinating chicken
Fine-mesh strainer or colander
Aluminum foil
Large slotted spoon or spider
Chef's knife and cutting board

Steps

Before you start

Chicken needs at least 30 minutes in the marinade (up to 8 hours in the fridge for deeper flavor). Bring it out 20 minutes before cooking if chilled.
Green curry pastes vary a lot in heat and saltiness. Taste a tiny bit; if yours is very hot, use 3 tablespoons (50 g) and add more to taste.
Shake the coconut milk can well before opening. You will use about 400 ml (one 13.5-oz can) in total, split between the marinade and the rice layer.
Position an oven rack in the lower third and make sure your pot has a tight-fitting lid and is oven-safe to 350°F (175°C). Preheat the oven at step 4.

1
Marinate the chicken
- In a large bowl, whisk the green curry paste, ½ cup (120 ml) coconut milk, fish sauce, lime juice, ginger, garlic, minced lemongrass, sugar, turmeric and 1 tsp kosher salt until smooth.
- Add the chicken pieces and toss until every piece is coated.
- Cover and let marinate at room temperature for 30 minutes (or refrigerate up to 8 hours).
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Ready when: Chicken is evenly coated in a pale green, glossy marinade with no dry spots
Tip: Don't skip the salt and fish sauce here; they season the chicken and the rice layers later.
2
Rinse and soak rice
- While the chicken marinates, place the jasmine rice in a bowl, cover with cold water and swish with your hand.
- Drain and repeat 4 to 5 times until the water is mostly clear.
- Cover with fresh cold water and soak for 20 minutes, then drain well in a fine-mesh strainer.
- Slice the onions and cut the bell pepper during this time.
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Ready when: Rinse water runs nearly clear; grains look opaque white
Tip: Jasmine rice is softer than basmati, so the rinse and a short soak help keep the grains separate.
3
Cook the chicken base
- Heat the oil in the Dutch oven over medium-high heat until shimmering.
- Add the onions and a pinch of salt and cook, stirring often, for 5 minutes until soft and lightly golden at the edges.
- Add the bell pepper and cook 1 minute.
- Scrape in the chicken with all its marinade and cook, stirring every minute or so, for 6 minutes.
- Turn off the heat.
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Ready when: Chicken is opaque on the outside but still slightly pink inside; the sauce is thick and clings to the pieces, with fragrant green oil beginning to separate at the edges
Tip: Don't fully cook the chicken now. It finishes in the oven, and overcooking here makes it dry. If the sauce looks watery, cook 2 more minutes.
4
Preheat and boil waterOven 350°F / 175°C
- Move an oven rack to the lower third and preheat the oven to 350°F (175°C).
- Fill the large pot with 3 quarts (2.8 L) water, add 1 tbsp kosher salt, the bruised lemongrass and 3 whole kaffir lime leaves.
- Bring to a rolling boil over high heat, about 10 minutes.
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Ready when: Water is at a full rolling boil and smells of lemongrass and lime leaf
5
Parboil the rice
- Add the drained rice to the boiling water and stir once gently.
- Boil for exactly 3 minutes.
- Immediately drain through the strainer (discard the lemongrass and leaves) and shake off the water.
- Spread slightly in the strainer so it stops cooking.
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Ready when: Grains are opaque and slightly firm: a grain snaps with a hard white core when bitten or pressed
Tip: Jasmine overcooks quickly. Set a timer and drain right away; the rice finishes steaming in the pot.
6
Layer the biryani
- Level the chicken in the bottom of the Dutch oven.
- Scatter over half the basil, half the cilantro and half the sliced lime leaves.
- Spoon half the rice on top in a loose, even layer without pressing.
- Add the remaining basil, cilantro and lime leaves, then the rest of the rice, mounding gently in the center.
- Pour the 1⅛ cups (280 ml) coconut milk evenly over the top, dot with butter, and sprinkle with ½ tsp of the kosher salt if you like.
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Ready when: Distinct layers: chicken, herbs, rice, herbs, rice; coconut milk pooling lightly on top
Tip: Do not stir or press the rice; air gaps let steam rise through the layers.
7
Seal and bake dumOven 350°F / 175°C
- Cover the pot with a sheet of foil pressed snugly around the rim, then set the lid on top to make a tight seal.
- Bake at 350°F (175°C) for 30 minutes without opening.
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Ready when: Steam escapes in a fragrant puff when opened; rice is tender and the chicken reaches 165°F (74°C) in the center
Tip: Keep the lid on for the full time. If the chicken or rice isn't done, reseal and bake 5 more minutes.
8
Rest the pot
- Remove the pot from the oven and keep it covered for 10 minutes.
- This lets the rice absorb the remaining steam and the juices settle.
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Ready when: No liquid pooling at the bottom when a spoon is pushed in at the edge
9
Fluff and serveOven 165°F / 75°C
- Uncover and gently fold from the bottom up with a large spoon so green curry chicken streaks through the rice, taking care not to mash the grains.
- Check the chicken with a thermometer in a thick piece for 165°F (74°C).
- Top with crispy shallots and serve with lime wedges for squeezing.
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Ready when: Rice is fluffy, evenly tinted pale green and yellow; chicken is tender and opaque throughout
Tip: Squeeze lime over each serving just before eating; it lifts the richness of the coconut.

Good to know

Tips

Use thighs, not breasts; they stay juicy during the long steam. If you must use breast, cut pieces larger and check for 165°F (74°C) after 25 minutes.
Stir the coconut milk can well; the thick cream on top should be mixed into the thinner liquid so the rice is evenly rich.
A tight seal is everything for dum. If your lid is loose, add a second layer of foil or a clean damp kitchen towel under the lid (tied away from the oven).
For more heat, add 2 sliced Thai chilies to the layers or serve with chili flakes.

Make ahead

"Marinate the chicken up to 8 hours ahead in the fridge. You can also cook the chicken base (step 3) up to 1 day ahead; cool and refrigerate, then bring to room temperature and layer with freshly parboiled rice."

Storage & reheating

Room temperature: no more than 2 hours. Fridge: cool within 1 hour and store in an airtight container up to 3 days. Freezer: up to 2 months in portions. Reheat with 1 to 2 tbsp water per serving, covered, in the microwave for 2 to 3 minutes (stirring halfway) until steaming hot (165°F/74°C), or in a covered skillet over low heat. Add fresh basil and lime to serve.

Substitutions

Thai basil leaves → Italian basil plus a few fresh mint leaves. Slightly less anise flavor; add a pinch more at the end.
kaffir_lime_leaves → Zest of 1 lime. Add the zest in step 6 in place of the sliced leaves, and omit the leaves from the rice water.
jasmine rice → Basmati rice. Soak 30 minutes and parboil 5 minutes until 70% cooked; bake time stays the same.
fish sauce → Soy sauce. Use 1½ tbsp; flavor will be less funky.