One Pan Coconut Curry Chicken and Rice

I’m at that point in the winter where my body craves cozy, comfort meals, but my mind is ready for bright and fresh springy flavors. This One Pan Coconut Curry Chicken and Rice checks all the boxes with a flavorful bite of spices, creamy coconut, and fresh herbs. Like a transition meal from winter to spring, this dish packs the flavor, while keeping you full with just about 27 grams of protein per serving. It also passes the meal prep trinity of easy cleanup, quick veggie prep, and simple storage for an easy weeknight staple to add to your rotation.

One Pan Coconut Curry Chicken and Rice Ingredients

Coconut Milk: By now you all know this is my go-to ingredient in pretty much any meal I make, but specifically to get fluffy, flavorful rice. It’s creamy, rich, and packed with iron, magnesium, and over 100% of your daily intake of manganese, which aids in digestion and immune defense.

Coconut Aminos: The ultimate gluten-free alternative to still get that umami, salty, soy sauce feel and keep with the coconut flavoring. You can also opt for low-sodium soy sauce or low-sodium tamari, however you should omit the additional kosher salt to avoid over-salting.

Red Curry Paste: I like to use a vegan red curry paste, whereas traditional ones may contain shrimp paste, enhancing the umami flavoring. Note that spice levels will vary by brand here, but I find that the coconut milk cools everything down enough that you don’t even notice the spice in this dish.

Ginger: The ginger really brings out the vibrant flavors of this recipe, giving it that bright, fresh feel for an otherwise cozy dish. Pro tip: peel the ginger with a spoon for easy skin removal before grating, or reduce to 1 teaspoon if using ground ginger, as it is more potent.

Limes: Don’t skip out on the fresh lime juice here as it brings out the citrusy freshness of the recipe and pairs well with the coconut milk for a tropical pairing in the rice. I like to serve each with a quarter wedge for additional topping!

One Pan Coconut Curry Chicken and Rice

Recipe by Jenn Lueke

4.5 from 32 votes

Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Cooking time

45

minutes

I’m at that point in the winter where my body craves cozy, comfort meals, but my mind is ready for bright and fresh springy flavors. This One Pan Coconut Curry Chicken and Rice checks all the boxes with a flavorful bite of spices, creamy coconut, and fresh herbs. Like a transition meal from winter to spring, this dish packs the flavor, while keeping you full with just about 27 grams of protein per serving. It also passes the meal prep trinity of easy cleanup, quick veggie prep, and simple storage for an easy weeknight staple to add to your rotation.

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Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs

• kosher salt

• ground black pepper

• 2 tablespoons  olive oil

• 1  large yellow onion, thinly sliced (about 1 1/2 cups)

• 1 red bell pepper, cored and thinly sliced (about 1 cup)

• 4  garlic cloves, minced

• 1 tablespoon grated ginger (or 1 teaspoon ground ginger)

• 1 tablespoon red curry paste

• 1 cup  uncooked jasmine rice

• 2 cups  low-sodium chicken broth

• 3/4 cup full-fat canned coconut milk (about half a well-shaken 13.5-ounce can)

• 2 tablespoons coconut aminos

• 2 teaspoons fish sauce (optional)

• juice of 1 lime, additional lime for garnish if desired

• fresh chopped cilantro, for topping (or Thai basil if you can find it)

• thinly sliced green onion, for topping

• sesame seeds, for garnishing

Instructions

• Pat the chicken thighs dry with a paper towel and generously season both sides with salt and black pepper.
• Heat the oil in a large sauté pan or large Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, add the chicken and cook until an internal temperature of 165ºF, 5 to 7 minutes per side. Transfer to a plate and set aside.
• To the same pan, add the onion and bell pepper and cook over medium heat, stirring occasionally, until the onion is translucent and softened, 6 to 8 minutes. Add the garlic, ginger, and curry paste and cook, stirring frequently, until fragrant, 1 to 2 minutes.
• Add the rice and stir to toast until golden brown, 1 to 2 minutes. Add the broth, coconut milk, coconut aminos, fish sauce (if using), and a pinch of salt and stir to combine. Mix well and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and cook until the liquid is mostly absorbed and the rice is fluffy, 15 to 20 minutes, stirring halfway through to prevent sticking.
• Squeeze in the lime juice and stir to combine. Add the cooked chicken thighs on top. Top with a generous sprinkling of cilantro or Thai basil, and green onion. To serve, divide among four plates or shallow bowls and garnish with sesame seeds.

Notes

• Store it: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months.
• Reheat it: From the refrigerator, microwave until warm, 2 to 3 minutes. From the freezer, thaw in the refrigerator overnight, then microwave in 30-second increments until warm.
• The stainless steel sauté pan I use.
• The spice level from the red curry paste will depend on the brand used. If you prefer a milder level of spice, use Thai Kitchen.

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