Description
This One Pan Thai-Inspired Coconut Yellow Curry Chicken & Rice recipe is a vibrant, flavorful, and easy-to-make meal combining tender chicken thighs with fragrant yellow curry, fresh vegetables, and creamy coconut milk. Cooked entirely in one skillet, this dish offers a perfect blend of Thai flavors with the convenience of minimal cleanup, ideal for a weeknight dinner or meal prep.
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
- 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
- Brown the Chicken: Place a large deep 10-inch skillet over medium-high heat. Add coconut oil and minced garlic. Once hot, add the chicken thighs seasoned generously with salt and pepper. Cook for 4-5 minutes on each side until browned. Remove chicken from pan and set aside on a plate.
- Sauté Vegetables: In the same skillet, using the remaining oil and chicken fond, add garlic, freshly grated ginger, chopped green onions, julienned red bell pepper, green beans, and sliced carrots. Sauté over medium heat for 3-4 minutes until the vegetables are slightly tender and have absorbed the pan flavors.
- Add Liquids and Spices: Pour in the lite coconut milk and water or broth. Stir in yellow curry powder, ground turmeric, fresh lime juice, and salt. Mix well and bring the mixture to a gentle simmer.
- Cook Rice with Chicken: Fold the white basmati rice evenly into the curry mixture. Place the browned chicken thighs on top. Reduce heat to low, cover the skillet immediately, and let cook undisturbed for 20 minutes until most liquid is absorbed and the rice is fully cooked.
- Serve: Remove from heat and garnish with fresh cilantro and diced green onion. Serve immediately or portion into meal prep containers with one chicken thigh and garnish as desired.
Notes
- Do not use brown rice as it takes significantly longer to cook and is not recommended for this recipe.
- As an alternative, substitute 3/4 cup quinoa; cooking time remains the same.
- Refer to full recipe post for storing tips and customization ideas.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
