One-Pan Coconut Curry Chicken and Rice
One-Pan Coconut Curry Chicken and Rice is an easy one pot dinner with coconut milk and basil and little spice. This is a Thai inspired easy dinner that only takes one dish! Whenever I can make a one-pot meal, that recipe is a keeper!
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One-Pan Coconut Curry Chicken and Rice
If you counted how many Thai recipes there are on my site, I’m pretty sure it would be about three: These Peanut Noodles, this Thai Coconut Peanut Chicken, and this Sesame Chicken Dip.
It doesn’t help that was banned from making anything curry or anything in the crockpot for that matter when we were first married in our small little college apartment. Because our apartment was so small, anything you cooked really soaked in your clothes and you wore that smell for days after.
And because I’m The Girl Who Ate Everything, I needed to give curry another go. Guess what? My family loved it. Okay, I take that back. Kids loved it. My husband said, “It’s good if you like curry.” So I guess I’ll take that as a positive from him.
I’ve been reading The Flavor Bible which basically tells you what flavors go well together. For curry it said coconut, basil, red chile peppers, garlic, coriander, and cumin were all flavors that go well together which is why I included them in this dish.
You know me. I like to keep my recipes simple without too many crazy ingredients. So if you don’t have a red chile pepper, use red pepper flakes or a jalapeno. If you don’t have ground coriander, use about 1 tablespoon chopped cilantro. See, I gotchyourback.
This is such an easy dish and a Thai inspired meal that hopefully you’ll love as much as us.
ONE-PAN MEALS
- One-Pan Bacon Broccoli Pasta
- Lemon Chicken Orzo Soup
- One-Pan Chicken Tortilla Bake
- One-Pan Chicken Fajita Rice
- Sheet Pan Greek Chicken Dinner
- One-Pan Monterey Chicken Pasta
- One-Pan Chicken and Spinach Orzo
- Egg Roll in a Bowl
- One-Pan Mexican Chicken and Rice
One-Pan Coconut Curry Chicken and Rice
Ingredients
- 2 tablespoons olive oil
- 1/2 cup white onion, diced finely
- 1 red chile pepper, diced, (can sub 1/2 teaspoon red pepper flakes for this or a jalapeno)
- 1 lb boneless skinless chicken breast, diced into 1-inch pieces
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons curry powder
- 1 teaspoon coriander
- 1 cup uncooked long grain white rice
- 1 cup chicken broth, (I like to use Better than Buillion paste with water)
- 1 (14.5 ounce) can coconut milk , (I like Thai kitchen)
- 1 teaspoon salt
- 1 teaspoon minced ginger
- 2 tablespoons chopped basil leaves, (or 2 teaspoons dried basil)
Instructions
- In a large skillet, heat oil over medium high heat. Add the onion and peppers and sautee for a couple of minutes. Add the chicken and sautee for 5-6 minutes or until no longer pink. Add more oil if needed while cooking.
- Add the garlic and sautee for the last minute of cooking. Push mixture to the side of the pan.
- Add the remaining tablespoon of olive oil, Add the curry powder, coriander, and rice. Sautee for 30 seconds. This helps the spices bloom. Quickly add the chicken broth, coconut milk, and salt.
- Simmer covered over low heat for 15-20 minutes or until rice is tender. Stir in the ginger for the last couple minutes.
- When rice is tender, stir in basil and serve.
Instead of Curry Powder, could you use Tumeric and Garam Masala? I do a lot of indian cooking…and we don’t use curry powder.
Sure! You can use that
Really good meal that is quick and easy to prepare. I will definitely be putting this on in the regular rotation.
Aww thank you!
This is my families favorite dish at the moment. We eat it once a week! But Im.having a hard time figuring out the the nutritional information for it. Calories etc.?
I can calculate them and add the info. However depending on what brands you use will greatly affect the values. I suggest myfitnesspal.
When do you put the rice in?
In Step 3 it says to add the rice.
Amazing dish. Liked by all the family
Thank you!
can you please tell me what curry pasteor powder is used.
Thank you
I just used McCormnick
Wow. This is by far the best recipe I’ve used for Curry yet!! I’ve made tons of Thai Curry and it’s always good, but this was PERFECT!! Thank you so much! It’s now my go-to recipe! My Husband loved it and he is PICKY!!
Aww awesome
I think it should be made clear that once you put in the broth+, the entire thing needs to be stirred together before letting it simmer. Also please include how much dried basil to use instead of fresh, and I appreciate you putting garlic in tsp instead of cloves, but I believe both should be included in the recipe. These kinds of things add to the ease of use rather than having to convert substitutions ourselves. And if you *really* want to have your recipe accessible, convert ounces to grams and also include both 🙂 (It is not clear what size a 14.5oz can is in other countries.) Thanks!
Oh the heavens. We found a recipe online, that we’re using for free, and have to … GASP, do .05% of labor in converting substitutions we want to make to it.
Can I use orzo instead of rice? If so, how much?
I would use the same amount
Add some lime zest and juice!
love this recipe – has anyone made it with firm tofu instead of chicken? I am going to try it next week.
Good recipe! Delicious.
Thank you!
This recipe is amazing- by far the best coconut curry I have made period. Followed the recipe to a T- omitted only the red peppers since my family hates peppers and still came out perfect.
That makes me happy!
Hi. I’m new to cooking with a curry powder, as whenever I’ve used curry it’s a shop bought paste. So I have a few questions..
Which curry powder did you use?
How hot is it?
My child has invisiligns and I’m concerned that the curry could stain the dots that go on the teeth as I’ve seen this happen to others. So does it have a colour to it?
Sorry about all the questions
And thank you in advance for the answers
There’s not a ton of curry in this recipe so I don’t think it will stain however I had invisalign and you should take the trays out while eating. They suggest you brush before you put them back in. You can get dried curry powder in the spice aisle and I used McCormick which is not hot.
Subbed in chicken thighs and a jalapeno and added half a teaspoon of MSG with the other teaspoon of salt. Still needed to add slightly more salt once finished but otherwise one of the best meals I’ve made, fantastic recipe.
Awesome to hear!
Made this and it was absolutely amazing!! Simple and perfect. My partner is in love with it, had to get the recipe off me. A few things I did different – use the jalapeno instead of pepper (good suggestion), and around half way through the simmer, I added roughly 3-5 tablespoons (or to taste) of honey as I am used to doing this with Thai dishes. It think that it really went well with the flavours and gave that nice hint of sweetness. I also subbed turkey mince for chicken and brown rice for white rice because that is what I had, and it worked great. Since brown rice takes a lot longer, I got it cooking for roughly 15 minutes on its own before mixing it into the curry.
Thanks for the tips!
My entire family absolutely loved this. I will definitely be making it again!
Thanks!
Thank you!
Making it now. 🙂 If this tastes half as amazing as it smells, I’ll be in heaven!
Hope you love it!
This sounds amazing and I want to make this but there’s a problem, I have coconut cream rather than milk. Normally this wouldn’t be an issue but we’re in the middle of the covid-19 epidemic and I really don’t want to go to the store if I don’t t have to. Any ideas on how to mod?
Coconut cream is great! It will melt down so use it!
Can I use brown rice?
This is what is for dinner tonight, thanks
Instead of using a pan, could we use a pot? I don’t think my pans are large enough for that much liquids.
Yes! Definitely a pot can be used here!
well what do ya know. I have chicken to use and wanted some coconut rice so I do a google search. First result – HERE the blog I am subscribed to! Should have just started here lol
YUMMY!!!
Awesome welcome!
This sounds lovely! Have you tried subbing riced cauliflower for the rice to make this a low carb meal? I think I’m going to give it a whirl!
Whoops sorry my comment went in the wrong place!
This is delicious, simple and economic to make and on point!!!! 😍😍
This recipe is not only easy and affordable, it’s delicious! I followed recipe exactly except I only had 1 skinless boneless chicken breast. After cooking, it was actually plenty! My only wish is that I could taste the coconut, but it certainly made it creamy. I will be making again! I would have given a 5 if it had more coconut taste. The curry is quite strong but I love the heat.
You could definitely add more coconut!
Do you use sweetened or unsweetened coconut milk. Thai kitchen makes both and I didn’t see it specified.
Looking forward to making! 😀😀 love your blog!
I used unsweetened but if you wanted a sweeter dish you could use sweetened.
Making it as we speak………..simmering…smells FABULOUS……BRB…😁😎
Hope you love it!
Made this last night and it was amazing! Only substitute was red pepper flakes and it still packed some heat. Definitely making this again!
Awesome, awesome! So glad to hear that.
Did you use Sweet or unsweetened coconut milk?
I used unsweetened.
Making it right now and it smells wonderful
What kind of curry are you using? Yellow?
Super delicious! I made this tonight, with red pepper flakes (no chile peppers on hand). Also added 1 chopped up red bell pepper when I sauteed the onion. The whole family loved this dish – and clean-up was very easy!
Yay! I love hearing that!
This looks awesome. I love the idea of one pot dishes. Will have to make it son.
Oh this looks amazing! I need this in my life next week!
Paige
http://thehapypflammily.com
Thanks Paige!
This looks great. Will have to make soon. Can you tell me what brand of Curry Powder you use?
I just used McCormick!