One-Pan Thai Coconut Chicken and Rice Recipe

If you’re looking for a cozy, flavorful meal that comes together all in one pot with minimal fuss, then you’re going to adore this One-Pan Thai Coconut Chicken and Rice Recipe. I absolutely love how everything melds together — tender chicken, fragrant coconut, and warm curry spices. Whether you’re cooking for a busy weeknight or meal prepping for the week ahead, this recipe delivers big on taste and comfort with so little effort.

this …

Ingredients You’ll Need

This recipe is all about simple ingredients that come together to create vibrant and comforting flavors. Plus, these pantry-friendly ingredients make it super easy to shop for anytime you crave that Thai-inspired warmth.

• Coconut oil: Brings subtle tropical richness and helps create that lightly toasted aroma when sautéing garlic and chicken.
• Garlic: Fresh minced garlic adds a warm, savory base to the dish.
• Chicken thighs: I prefer thighs here because they stay tender and juicy even after simmering.
• Fresh ginger: Adds a bright, zesty kick that pairs perfectly with the coconut milk.
• Green onions: Both cooked and fresh, they add layers of mild onion flavor.
• Red bell pepper: For sweetness and color contrast that livens up the skillet.
• Green beans: Add crispness — I like cutting them into bite-sized pieces for easy eating.
• Carrots: Bring a subtle earthiness and a little sweetness when cooked through.
• Coconut milk: The star of the show, giving the dish creaminess and authentic Thai flavor.
• Water or broth: Helps soften the rice and blend all the flavors.
• Yellow curry powder: The warm spice blend that defines the dish; you can substitute curry paste if you want more depth and heat.
• Turmeric: Adds a gorgeous golden color and subtle earthy aroma.
• Lime juice: Fresh lime juice brightens and balances all the richness perfectly.
• Salt: Enhances all the flavors without overpowering the dish.
• Basmati rice: I recommend white basmati because it cooks quickly and has a lovely aroma and fluffy texture.

Variations

I love how flexible this One-Pan Thai Coconut Chicken and Rice Recipe is — you can customize it to suit your tastes or dietary needs without losing the soul of the dish. It’s become a canvas for trying new things in my kitchen!

• Swap proteins: I’ve sometimes replaced chicken with firm tofu cubes for a vegetarian twist, and it soaks up the curry flavors beautifully.
• Veggie upgrades: Throw in snap peas, baby corn, or zucchini depending on the season — all work great and keep the meal vibrant.
• Spice levels: If you like heat, adding a bit of diced Thai chili or more curry paste amps up the warmth perfectly.
• Grain alternatives: Quinoa is my go-to alternative if you want a gluten-free option; just use ¾ cup and keep cooking time the same.

How to Make One-Pan Thai Coconut Chicken and Rice Recipe

Step 1: Sauté the Aromatics and Brown the Chicken

Start by heating your large deep skillet over medium-high heat—this is where the magic begins. Add a tablespoon of coconut oil and minced garlic; the scent will hit you instantly and get your appetite going. Once the oil is shimmering and garlic fragrant (about 1 minute), add the chicken thighs, seasoning them generously with salt and freshly ground pepper. Brown the chicken well on both sides — about 4 to 5 minutes per side. I find that this step locks in juiciness and builds a flavorful crust that keeps the chicken tender after simmering. Once browned, transfer the chicken to a plate and set aside.

Step 2: Cook the Vegetables with Aromatics

In the same skillet — no need to clean it — add another bit of minced garlic, freshly grated ginger, chopped green onions, red bell pepper, green beans, and sliced carrots. These veggies gently sauté for about 3 to 4 minutes on medium heat. This step is key because the veggies start soaking up the leftover browned bits from the chicken, making every bite packed with flavor.

Step 3: Simmer the Coconut Curry Sauce and Rice

Now pour in your canned lite coconut milk and half a cup of water or broth. Stir in yellow curry powder, turmeric, freshly squeezed lime juice, and salt. Bring this heavenly mixture to a gentle simmer, then stir in your white basmati rice. Make sure to evenly distribute the rice throughout the liquid — this helps it cook perfectly without clumping. If you’re anything like me, you’ll love how the colors start to blend here: the golden turmeric, creamy coconut, and pops of fresh veggies.

Step 4: Add Chicken, Cover, and Cook Through

Place the browned chicken thighs directly on top of the rice and sauce mixture. Immediately reduce the heat to low and cover your skillet tightly. Let everything cook undisturbed for about 20 minutes — this is the moment when the rice absorbs all those coconut curry juices and the chicken finishes cooking through, sealing in flavor and moisture. Resist the urge to lift the lid early! After the timer goes off, most of the liquid should be absorbed, and your rice will be fluffy and aromatic.

Step 5: Garnish and Serve

Right before serving, sprinkle fresh cilantro and diced green onions over the top. The brightness of these garnishes complements the rich curry perfectly — it’s that little finishing touch that makes this One-Pan Thai Coconut Chicken and Rice Recipe feel like a restaurant-worthy dish you made at home.

How to Serve One-Pan Thai Coconut Chicken and Rice Recipe

Garnishes

I always reach for fresh cilantro and extra green onion as garnishes because they add a lovely freshness and zing that cuts through the richness of the coconut curry. Sometimes, I squeeze a little extra lime juice on top if I want to brighten the flavors even more. For a bit of crunch, crushed peanuts or toasted sesame seeds work beautifully.

Side Dishes

While this dish is a full meal on its own, I like pairing it with a light Asian cucumber salad or a simple steamed veggie like broccoli or snap peas to add some contrast in texture. A crisp green salad with a tangy dressing is also a refreshing option alongside the creamy curry.

Creative Ways to Present

For special occasions, I’ve served this One-Pan Thai Coconut Chicken and Rice Recipe in banana leaf-lined bowls to channel an authentic Thai vibe, which always impresses guests. Another fun idea is spooning it into colorful mini coconut bowls or serving alongside a drizzle of sriracha for a spicy pop on the side. Presentation is half the fun!

Make Ahead and Storage

Storing Leftovers

After the meal, I let leftovers cool completely before transferring them to airtight containers. I keep the chicken and rice together since they store beautifully mixed. Stored in the fridge, this keeps great for up to 3-4 days, making for easy reheats and weekday lunches.

Freezing

This is a freezer-friendly recipe! I portion out the curry chicken and rice into freezer-safe containers and it freezes well for up to 2 months. Just be sure to thaw overnight in the fridge before reheating for best texture.

Reheating

I reheat leftovers gently on the stovetop with a splash of water or broth to restore moisture. The microwave works fine too; just cover loosely and check mid-way to stir and even out heat. The sauce stays creamy, and the chicken stays tender if you reheat slowly and avoid overcooking.

FAQs

Final Thoughts

When I first tried this One-Pan Thai Coconut Chicken and Rice Recipe, I was blown away by how simple ingredients turned into this vibrant, comforting meal that felt so much more complex than it really was. It quickly became a regular in my dinner rotation because it’s easy, delicious, and the whole family goes crazy for it. I hope you’ll give it a try and enjoy the same cozy, satisfying flavors that have made this recipe a staple in my kitchen. Trust me, you’ll be glad you did!

Print