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One Pan Thai-Inspired Yellow Curry Chicken & Rice

A creamy coconut curry chicken and rice skillet inspired by Thai flavors, cooked together in one pan for an easy and comforting meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Thai
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Curry Chicken and Rice
  • 1.5 lbs boneless chicken thighs cut into chunks
  • 1.5 cups jasmine rice rinsed
  • 1 tbsp olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 2 tbsp yellow curry paste
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 carrot sliced
  • 1 red bell pepper sliced
  • 13.5 oz coconut milk
  • 1.5 cups chicken broth
  • 1 tbsp fish sauce optional
  • 1 tsp brown sugar
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 lime juiced
  • 2 tbsp fresh cilantro chopped for garnish

Equipment

  • Large skillet or sauté pan
  • Mixing spoon
  • Knife
  • Cutting board

Method
 

  1. Heat oil in a large skillet over medium heat.
  2. Brown chicken pieces for 4–5 minutes and set aside.
  3. Cook onion until softened, then add garlic and ginger.
  4. Stir in yellow curry paste, turmeric, and curry powder.
  5. Add carrots and bell pepper and cook briefly.
  6. Add rinsed jasmine rice and stir to coat with spices.
  7. Pour in coconut milk and chicken broth.
  8. Season with fish sauce, sugar, salt, and pepper.
  9. Return chicken to the pan and bring to a simmer.
  10. Cover and cook on low heat for 18–20 minutes until rice is tender.
  11. Rest for 5 minutes, fluff rice, add lime juice, and garnish with cilantro.

Notes

Adjust curry paste amount depending on desired spice level.