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.
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.
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 need 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 need a large skillet. I prefer cooking with a cast iron skillet, but a regular skillet works great too.
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).
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.
Sprinkle finely chopped cilantro or parsley on top and a drizzle of lime juice, if desired. Serve immediately.
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
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Recipe
One Pot Coconut Curry Chicken and Rice
- Total Time: 1 hour
- Yield: 4-6 servings
- Diet: Gluten Free
Ingredients
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 garlic, minced
- ½ tablespoon fresh ginger, grated
- 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
- 2-3 lime wedges
Instructions
- 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 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.
- 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.
- Sprinkle finely chopped cilantro or parsley on top and a drizzle of lime juice, if desired. Serve immediately.
- Prep Time: 10 minutes (+30 minutes to marinate)
- Cook Time: 20 minutes
- Category: Chicken
- Method: One Pot
- Cuisine: Thai
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Melanie says
Sam,
Found this gem looking for quick one-pot/pan meals - it was AMAZING!
Seriously better than takeout!
Nellie Tracy says
Such a great dinner recipe! My family loves it!
Sam Hu | Ahead of Thyme says
Thank you! It's one of my favourites. You can't go wrong with a one pot meal!
Claudia says
I love the flavors and it really was a big hit with my husband very different for us but will surely make it again
Sam Hu | Ahead of Thyme says
Thank you Claudia! So glad you tried something different and liked it.