PREP CHICKEN: Slice the chicken breasts in half widthwise to make 4 equal pieces. Pound them gently to even thickness using the bottom of a frying pan or meat mallet. Season both sides with 1/4 tsp pepper, 1/2 tsp salt, and 1 tsp curry powder.
COOK CHICKEN: In a large (12-inch) nonstick skillet or pot, heat 2 tbsp oil over high heat. Once hot, add the chicken in a single layer and cook for 2-3 minutes per side, until cooked through. Transfer to a cutting board, cover with foil, and let rest for 10 minutes before dicing.
AROMATICS: In the same pan, add remaining 1 tbsp oil. Add onion, carrot, garlic, & ginger, cooking until golden, about 5 minutes. Stir in the uncooked rice, curry paste, ground coriander, remaining 1 tsp curry powder, 1/2 tsp salt & 1/4 tsp pepper. Stir constantly for 2 minutes until fragrant.
LIQUID: In a liquid measuring cup, pour in coconut milk. And enough chicken broth to total 2 cups of liquid. Whisk until smooth. Add this mixture to the pan along with another 2 cups of chicken broth.
SIMMER: Reduce heat to medium-high. Wait for the entire surface of the mixture to gently boil and become foamy on top. Then cover and reduce heat to low. Simmer without stirring for 13-16 minutes, or until liquid is mostly all absorbed.
REST: After cooking, remove from heat and let stand, covered, for 10 minutes without disturbing.
FINISH: Fluff the rice gently, then mix in the peas and diced chicken. If desired, add lime juice and fresh herbs. Enjoy!
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Notes
Note 1: Red Curry Paste: Brands differ in taste and heat level. My family, kids included, prefers Thai Kitchen. It's typically found in the international aisle of most grocery stores.Note 2: Coconut Milk: Use canned coconut milk, not refrigerated. Imperial Kitchen is my favorite in this recipe. Grab full-fat to get the most flavor!Note 3: Frozen Peas: Measure and set out at the beginning so they mostly thaw and don't lower the dish's temperature too much. Omit them if you prefer!