Name: One Pan Thai-Inspired Coconut Yellow Curry Chicken & Rice Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Thai-Inspired
Ingredients: 1 tablespoon coconut oil, plus more if necessary; 2 cloves garlic, minced; 1 pound boneless skinless chicken thighs; Freshly ground salt and pepper, to taste; 1 tablespoon freshly grated ginger; 1 bunch green onions, chopped; 1 red bell pepper, julienned; 8 oz green beans, ends trimmed and cut into roughly 2-inch pieces; 2 medium carrots, sliced; 1 (15 ounce) can lite coconut milk; 1/2 cup water or broth; 1 tablespoon medium yellow curry powder (or 2 tablespoons yellow curry paste); 1 teaspoon ground turmeric; 1 lime, juiced; ½ teaspoon salt; 1 cup white basmati rice; Fresh cilantro, chopped; Diced green onion

Introduction

This one-pan Thai-inspired coconut yellow curry chicken and rice is a flavorful, comforting meal that’s easy to make and perfect for weeknight dinners. Combining tender chicken, vibrant vegetables, and fragrant spices all cooked together, it delivers a delicious taste of Thailand in just under an hour.

This image shows a close-up of a black pan filled with a colorful chicken and rice dish. The pan contains three pieces of browned, grilled chicken with a slightly crispy texture and sprinkled with chopped green herbs. Around the chicken are yellow rice grains mixed with green beans and thin slices of orange carrots. Some chopped green onions are scattered on top, adding freshness. A wooden spoon is scooping a portion of the rice mix, showing its moist, fluffy texture. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon coconut oil, plus more if necessary

2 cloves garlic, minced

1 pound boneless skinless chicken thighs

Freshly ground salt and pepper

1 tablespoon freshly grated ginger

1 bunch green onions, chopped

1 red bell pepper, julienned

8 oz green beans, ends trimmed and cut into roughly 2 inch long pieces

2 medium carrots, sliced

1 (15 ounce) can lite coconut milk

1/2 cup water or broth

1 tablespoon medium yellow curry powder (or 2 tablespoons yellow curry paste)

1 teaspoon ground turmeric

1 lime, juiced

½ teaspoon salt

1 cup white basmati rice

To garnish: fresh cilantro, diced green onion

Instructions

Step 1: Place a large deep 10-inch skillet over medium-high heat. Add coconut oil and minced garlic. Once hot, add chicken thighs and season generously with salt and pepper. Cook until browned, about 4-5 minutes per side. Remove chicken from the skillet and transfer to a plate.

Step 2: In the same skillet, add another portion of garlic, grated ginger, chopped green onions, red bell pepper, green beans, and sliced carrots. Sauté over medium heat for 3-4 minutes to soften and absorb flavors.

Step 3: Stir in coconut milk, water or broth, yellow curry powder, turmeric, lime juice, and salt. Mix well and bring the mixture to a simmer. Then fold in the basmati rice, ensuring it is evenly distributed.

Step 4: Place the browned chicken on top of the rice and vegetable mixture. Reduce heat to low, cover the skillet immediately, and cook for 20 minutes. The liquid should be absorbed and the rice cooked through.

Step 5: Serve the curry chicken and rice hot, garnished with fresh cilantro and diced green onion.

Tips & Variations

Use yellow curry paste instead of powder for a more intense flavor—reduce salt accordingly as paste can be salty.

For extra heat, add a chopped chili or a pinch of cayenne pepper when sautéing the vegetables.

Substitute jasmine rice if basmati isn’t available, but adjust cooking liquid and time as needed.

Add other vegetables like snap peas or zucchini to vary the recipe with seasonal produce.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs stay juicier and more flavorful when cooked in curry. If using breasts, watch the cooking time carefully to avoid drying out the meat.

Is it possible to make this recipe gluten-free?

Absolutely. All ingredients listed here are naturally gluten-free, but be sure to use a gluten-free curry powder or paste and broth if using one, as some brands may contain gluten.