Creamy, delicious and flavourful, Thai-inspired one pot coconut curry chicken and rice is a 30-minute weeknight meal made with red curry and coconut milk. | aheadofthyme.com
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One Pot Coconut Curry Chicken and Rice – Chicken  

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Creamy, delicious and flavourful, this Thai-inspired one pot coconut curry chicken and rice made with red curry and coconut milk and packed with incredible flavour, will become your new favourite 30-minute weeknight meal.

Creamy, delicious and flavourful, Thai-inspired one pot coconut curry chicken and rice is a 30-minute weeknight meal made with red curry and coconut milk. | aheadofthyme.com

If you are Like me and are very much into Thai food like 15-minute chicken Pad Thai or one pot Thai red curry noodle soup, then this dish is for you my friend. It has all the classic Thai flavours with the red curry paste, and the creamy coconut milk, with a splash of lime juice, if desired, and all the fresh cilantro on top.

Creamy, delicious and flavourful, Thai-inspired one pot coconut curry chicken and rice is a 30-minute weeknight meal made with red curry and coconut milk. | aheadofthyme.com

Ingredients in Thai Curry Chicken and Rice

  • chicken breasts – 2 skinless and boneless chicken breasts.
  • chicken marinade – plain yogurt, vegetable oil, ground paprika, salt and pepper.
  • vegetable oil
  • onions
  • garlic
  • ginger
  • jalapeno pepper – optional, for a spicy kick. 
  • bay leaves
  • long grain white rice – other types of rice may work, so long as it is white rice. I would not recommend using brown rice as it takes a lot longer to cook and the recipe will Require to be adjusted for it.
  • coconut milk – I used 1 can of regular coconut milk, but feel free to substitute with lite coconut milk.
  • soy sauce
  • red curry paste
  • garnish – fresh cilantro or parsley and lime wedges.

You will also Require a large skillet. I prefer cooking with a cast iron skillet, but a regular skillet works great too.

Creamy, delicious and flavourful, Thai-inspired one pot coconut curry chicken and rice is a 30-minute weeknight meal made with red curry and coconut milk. | aheadofthyme.com

How to Make the Best One Pot Coconut Curry Chicken and Rice

First, marinate the chicken. Combine chicken breasts with marinade ingredients (yogurt, oil, paprika, salt and pepper) in a mixing bowl. Stir well with a spatula to coat the chicken well. Cover with cling wrap and refrigerate for at least 30 minutes or overnight.

Heat vegetable oil in a large skillet for 2 minutes over medium high heat until the hot oil starts to sizzle and shimmer. Place the marinated chicken on the skillet and cook for 5 minutes on each side until brown. Transfer the chicken onto a plate (the chicken does not Need thoroughly cooked at this point).

Creamy, delicious and flavourful, Thai-inspired one pot coconut curry chicken and rice is a 30-minute weeknight meal made with red curry and coconut milk. | aheadofthyme.com

In the same skillet, add onions, garlic, ginger, jalapeno and bay leaves. Stir to cook for 2 minutes until fragrant. Add rice and stir well to combine. Add coconut milk and water. Bring the mixture to a boil. Stir in soy sauce and red curry paste. Mix well with a spatula to coat the rice evenly.

Spread the rice evenly into a uniform layer and place the chicken back into the skillet. Cover the lid and turn the heat down to medium low. Simmer for 10 minutes until all water has evaporated.

Creamy, delicious and flavourful, Thai-inspired one pot coconut curry chicken and rice is a 30-minute weeknight meal made with red curry and coconut milk. | aheadofthyme.com

Sprinkle finely chopped cilantro or parsley on top and a drizzle of lime juice, if desired. Serve immediately.

Creamy, delicious and flavourful, Thai-inspired one pot coconut curry chicken and rice is a 30-minute weeknight meal made with red curry and coconut milk. | aheadofthyme.com

More One Pot/Pan Recipes

  • One Pot Spanish Chicken and Rice
  • One Pot Rice Pilaf with Carrots
  • 10-Minute Vegetarian Fried Rice
  • One Pot Thai Red Curry Noodle Soup
  • Sheet Pan Chicken Fajitas
  • Sheet Pan Miso Salmon with Bok Choy
  • Tandoori Chicken Sheet Pan Dinner

Print

In this space, I am always sharing flavorful, fresh, (mostly) healthy recipes that I love to make and eat in my real, actual, every day life. If I wouldn’t eat it in real life, I won’t put in on the blog. You’re cooking for yourself, your family, your roommates, or your friends. I want you to be so excited about these recipes that you eagerly await 5pm when you can go home from work and start cooking.

Ingredients


Scale

Chicken Marinade:

  • 2 large chicken breasts, skinless and boneless 
  • 2 tablespoons plain yogurt
  • 1 tablespoon vegetable oil
  • 1 tablespoon ground paprika
  • ½ tablespoon salt
  • 1 teaspoon black pepper

Coconut Curry Rice:

  • 2 tablespoons vegetable oil
  • 1 cup onions, chopped
  • 1 tablespoon garlicminced
  • ½ tablespoon fresh gingergrated
  • 1 jalapeno pepper, sliced (optional)
  • 3 bay leaves
  • 2 cups long grain white rice, rinsed
  • 1 (400 ml) can coconut milk
  • 1 tablespoon soy sauce
  • 2 tablespoons red curry paste
  • ½ cup water
  • 1 tablespoon fresh cilantro or parsley, finely chopped 
  • 23 lime wedges

Instructions

  1. Marinate the chicken: Combine chicken breasts with marinade ingredients (yogurt, oil, paprika, salt and pepper) in a mixing bowl. Stir well with a spatula to coat the chicken well. Cover with cling wrap and refrigerate for at least 30 minutes or overnight.
  2. Heat vegetable oil in a large skillet for 2 minutes over medium high heat until the hot and the oil starts to sizzle and shimmer. Place the marinated chicken on the skillet and cook for 5 minutes on each side until brown. Chicken does not need thoroughly cooked at this point. Transfer the chicken onto a plate.
  3. In the same skillet, add onions, garlic, ginger, jalapeno and bay leaves. Stir to cook for 2 minutes until fragrant. Add rice and stir well to combine. Add coconut milk and water. Bring the mixture to a boil.
  4. Stir in soy sauce and red curry paste. Mix well with a spatula to coat the rice evenly.
  5. Spread the rice evenly into a uniform layer and place the chicken back into the skillet. Cover the lid and turn the heat down to medium low. Simmer for 10 minutes until all water has evaporated.
  6. Sprinkle finely chopped cilantro or parsley on top and a drizzle of lime juice, if desired. Serve immediately.
Creamy, delicious and flavourful, Thai-inspired one pot coconut curry chicken and rice is a 30-minute weeknight meal made with red curry and coconut milk. | aheadofthyme.com
One Pot Coconut Curry Chicken and Rice

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One Pot Coconut Curry Chicken and Rice – Chicken  

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