One Pan Thai-Inspired Coconut Yellow Curry Chicken & Rice Recipe
This one-pan Thai-inspired coconut yellow curry chicken and rice is a flavorful, easy-to-make dish featuring tender chicken thighs simmered in a fragrant coconut curry sauce with fresh vegetables and basmati rice. Perfect for a comforting weeknight meal or meal prep, it combines aromatic spices, vibrant veggies, and creamy coconut milk all cooked together in a single skillet for minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Gluten Free
Ingredients
Scale
Main 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
To Garnish
- Fresh cilantro, chopped
- Diced green onion
Instructions
- Brown the Chicken: Place a large deep 10-inch skillet over medium-high heat. Add coconut oil and minced garlic. When hot, add seasoned chicken thighs, cooking for 4-5 minutes per side until browned. Remove chicken from skillet and set aside.
- Sauté Vegetables: In the same skillet, add garlic, ginger, chopped green onions, red bell pepper, green beans, and carrots. Sauté over medium heat for 3-4 minutes to soften and absorb residual flavors.
- Add Liquids and Spices: Pour in lite coconut milk, water or broth, yellow curry powder, ground turmeric, lime juice, and salt. Stir well to combine and bring to a gentle simmer.
- Cook Rice and Chicken: Fold in the basmati rice, distributing it evenly in the skillet. Place the browned chicken thighs on top. Reduce heat to low, cover the skillet immediately, and cook for 20 minutes until rice is tender and most liquid has been absorbed.
- Serve and Garnish: Remove from heat. Serve the curry chicken and rice immediately, garnished with fresh cilantro and diced green onions.
- Meal Prep Option: To meal prep, divide rice into containers, top each with one chicken thigh, and garnish with cilantro and green onions.
Notes
- If you don’t have a 10-inch skillet, a large pot will work as well.
- You can substitute yellow curry paste if preferred; use 2 tablespoons instead of powder.
- For extra spice, consider adding a pinch of chili flakes or sliced fresh chili.
- Leftovers store well refrigerated for up to 3 days.
- This recipe is naturally gluten-free and dairy-free.
Keywords: Thai curry chicken, coconut curry, one pan dinner, easy curry recipe, boneless chicken thighs, basmati rice, quick weeknight meal, gluten free curry
