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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


  • Author: Sam | Ahead of Thyme
  • Prep Time: 10 minutes (+30 minutes to marinate)
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x
  • Diet: Gluten Free
Scale

Ingredients

Chicken Marinade:

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

Coconut Curry Rice:

  • 2 tablespoons vegetable oil
  • 1 cup onions, chopped
  • 1 tablespoon garlicminced
  • 1/2 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
  • 1/2 cup water
  • 1 tablespoon fresh cilantro or parsley, finely chopped 
  • 2-3 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.
  • Category: Chicken
  • Method: One Pot
  • Cuisine: Thai

Keywords: one pot coconut curry chicken and rice, one pot thai red curry chicken and rice, one pot chicken and rice, coconut curry rice with chicken