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One Pan Thai-Inspired Yellow Curry Chicken & Rice

A comforting one-pan dish featuring tender chicken, jasmine rice, and creamy coconut yellow curry packed with Thai-inspired flavors.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Curry Chicken Rice
  • 1.5 lb boneless chicken thighs cut into chunks
  • 1 tbsp vegetable oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tbsp ginger grated
  • 2 tbsp yellow curry paste
  • 1 tsp turmeric
  • 1 cup jasmine rice rinsed
  • 1 can coconut milk 13.5 oz
  • 1 cup chicken broth
  • 1 carrot sliced
  • 1 red bell pepper sliced
  • 1 tbsp fish sauce optional
  • 1 tsp brown sugar
  • 0.5 lime juiced
  • 2 tbsp cilantro chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Heat oil in a large skillet over medium heat.
  2. Brown chicken pieces for 4–5 minutes, then remove and set aside.
  3. Cook onion until softened, then add garlic and ginger.
  4. Stir in yellow curry paste and turmeric and cook for 1 minute.
  5. Add rice, coconut milk, and chicken broth and stir well.
  6. Return chicken to the pan along with carrots and bell peppers.
  7. Cover and simmer 18–20 minutes until rice is tender.
  8. Stir in fish sauce, brown sugar, and lime juice before serving.

Notes

Use full-fat coconut milk for the richest flavor and allow the dish to rest briefly before serving.