One Pan Thai Coconut Yellow Curry Chicken & Rice

One Pan Thai Coconut Yellow Curry Chicken & Rice

Recipe by Sandra MyersCourse: Main, DinnerCuisine: ThaiDifficulty: Medium


Prep time


Cooking time


Total time






  • 1 pound boneless skinless chicken thighs

  • 1 cup white basmati rice (nice and fluffy)

  • 2 cloves garlic, minced

  • 1 (15 ounce) can lite coconut milk

  • 1 tablespoon medium yellow curry powder (or 2 tablespoons yellow curry paste)

  • 1 teaspoon ground turmeric

  • 1 bunch green onions, chopped

  • 1 red bell pepper, julienned

  • 8 oz green beans, ends trimmed and cut into 2-inch long pieces

  • 2 medium carrots, sliced

  • Freshly ground salt and pepper

  • 2 cloves garlic, minced

  • 1 tablespoon freshly grated ginger

  • 1 lime, juiced

  • ½ teaspoon salt

  • 1 tablespoon coconut oil, plus more if necessary

  • To Garnish
  • Fresh cilantro

  • Diced green onion


  • Heat coconut oil in a large deep 10-inch skillet over medium high heat. Add garlic and fry for a minute.
  • Add chicken and season salt and pepper to taste. Cook for 4-5 minutes, until browned on a side. Flip and cook for more 4-5 minutes on the other side. Transfer to a plate and set side.
  • Add garlic, ginger, chopped green onion, red bell pepper, green beans and carrots into skillet. Saute over medium heat for 3-4 minutes until liquid is absorbed.
  • Stir in coconut milk, yellow curry powder, turmeric, lime juice and salt. Mix to combine. Bring to a simmer, then fold in the rice.
  • Place browned chicken on top. Reduce heat to low, cover with a lid and cook for 20 minutes until all liquid is absorbed.
  • Garnish with cilantro and green onion. Serve immediately.
One Pan Thai Coconut Yellow Curry Chicken & Rice
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