If you’re craving something rich, comforting, and bursting with flavors that transport you straight to a Thai kitchen, you’re going to absolutely adore this One-Pan Thai Coconut Chicken Curry Recipe. It’s one of those dishes I come back to time and time again because it’s just so darn easy, full of vibrant veggies, and the coconut curry sauce is insanely good. Plus, everything cooks together in one pan, which means less cleanup and more time to relax or flirt with that second helping!
Why You’ll Love This Recipe
- One-Pan Convenience: You cook the chicken, rice, and veggies all together—no juggling pots or pans.
- Vibrant, Authentic Flavors: The yellow curry, turmeric, and coconut milk create a fragrant and deeply satisfying sauce.
- Flexible and Customizable: Easily swap veggies or protein to suit your mood and pantry staples.
- Family-Friendly: My family goes crazy for this—it’s comforting but never boring.
Ingredients You’ll Need
The magic of this One-Pan Thai Coconut Chicken Curry Recipe is how simple, fresh ingredients unite to create something complex and comforting. When you shop, aim for fresh produce and good-quality coconut milk—that’s where half the flavor lives.
- Coconut oil: Adds a subtle tropical flavor and great for sautéing without smoking.
- Garlic: Freshly minced to bring that classic savory punch.
- Boneless skinless chicken thighs: Juicier and more forgiving than breasts, making your dish tender every time.
- Fresh ginger: Grated for that warm, zesty aroma that’s essential in Thai cooking.
- Green onions: Adds brightness and a mild onion flavor that complements the curry.
- Red bell pepper: Provides sweetness and a pop of color.
- Green beans: Crisp and fresh, they add a happy crunch.
- Carrots: Sliced to add natural sweetness and texture.
- Lite coconut milk: The creamy base that carries all the flavors beautifully without being too heavy.
- Water or broth: Helps cook the rice and balances the richness.
- Yellow curry powder: The heart of the dish—it’s warm, mildly spicy, and fragrant.
- Ground turmeric: Adds that gorgeous golden hue and anti-inflammatory benefits.
- Lime juice: A little acidity to brighten and balance the creaminess.
- Salt: To bring everything together and elevate the flavors.
- White basmati rice: Fluffy and fragrant, it cooks perfectly alongside the curry.
Variations
I love making this dish my own depending on what’s in the fridge or how spicy I’m feeling. Feel free to tweak it easily—this recipe is forgiving and flexible by nature.
- Protein Swap: I’ve made it with shrimp or tofu before, and it’s excellent—just adjust cooking times accordingly.
- Vegetables: Sometimes I swap in broccoli or snap peas when green beans aren’t around, and it still rocks.
- Heat Level: If you love spice, add a chopped Thai chili or a dash of red pepper flakes when sautéing.
- Grain Alternative: Tried quinoa to mix things up once, and it worked well—same cooking time, just a bit nuttier.
How to Make One-Pan Thai Coconut Chicken Curry Recipe
Step 1: Brown the Chicken to Lock in Juices
Start by heating your skillet over medium-high heat and adding coconut oil with the garlic—it should smell fragrant but not burnt. Then, add the chicken thighs, seasoning generously with salt and pepper. Brown each side for 4-5 minutes until you see a nice golden crust. This step is crucial for flavor and texture. Once browned, transfer the chicken to a plate to rest—it’ll finish cooking later without drying out.
Step 2: Sauté the Veggies and Aromatics
In the same pan (no need to clean!), toss in the garlic, fresh ginger, green onions, bell pepper, green beans, and carrots. Sauté gently for about 3-4 minutes to soften them just enough while letting them soak up all the browned bits and flavors on the pan’s surface. This step is where the layers of flavor build beautifully.
Step 3: Create the Curry Sauce and Add Rice
Now pour in the lite coconut milk and either broth or water for balance. Stir in your yellow curry powder and turmeric alongside fresh lime juice and a pinch of salt. Bring everything to a gentle simmer, then fold in the basmati rice, stirring to distribute it evenly in the curry. This combined cooking ensures the rice absorbs all those wonderful spices and creaminess.
Step 4: Layer Chicken & Simmer to Perfection
Place your browned chicken on top of the rice mixture, then reduce the heat to low. Cover the skillet right away and let everything cook for 20 minutes without peeking. Resist the urge! After this, the rice will be tender, the chicken juicy, and the sauce thickened perfectly. If you like, give it a quick fluff with a fork before serving.
Pro Tips for Making One-Pan Thai Coconut Chicken Curry Recipe
- Use Thighs Over Breasts: Chicken thighs stay juicy and tender even after simmering—trust me, it’s a game changer.
- Don’t Peek While Cooking: Keeping the lid on during simmering traps steam and perfectly cooks the rice and chicken together.
- Fresh Lime Juice for Brightness: Adding lime at the end balances the richness and elevates flavors beautifully.
- Avoid Brown Rice: It takes longer to cook and disrupts the timing of this one-pan meal—stick with white basmati or quinoa.
How to Serve One-Pan Thai Coconut Chicken Curry Recipe
Garnishes
I always finish with a generous sprinkle of fresh cilantro and diced green onions—they add a welcome burst of freshness and a little crunch that balances the creamy curry. Sometimes I throw on a few toasted peanuts for texture if I’m feeling fancy!
Side Dishes
This curry is perfectly complete on its own, but if you want to amp things up, serve with a simple cucumber salad or some lightly steamed jasmine rice for extra fluff. My family also loves pairing it with a side of crispy spring rolls or papaya salad to contrast the creamy curry flavors.
Creative Ways to Present
For special occasions, I like to serve the curry in small coconut bowls or ramekins, topped with edible flowers and extra herbs for a pop of color. It’s a great way to impress guests without extra fuss. You can also serve over coconut rice for an indulgent twist that feels extra tropical!
Make Ahead and Storage
Storing Leftovers
Store leftovers in airtight containers in the fridge. I usually portion out the curry with some rice nestled in to keep flavors intact. It tastes great for up to 3 days, making for quick lunches or dinners during busy weeks.
Freezing
I’ve frozen this curry a few times and it reheats beautifully. Just make sure to cool completely before freezing, then pack into freezer-safe containers. It’s a lifesaver when you need a quick, cozy meal ready to go. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat gently on the stovetop or microwave, stirring occasionally. If it looks a little thick, splash in a bit of water or broth to loosen it up. I find that reheating slowly helps maintain the silky texture of the coconut curry sauce.
FAQs
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Can I use chicken breasts instead of thighs in this One-Pan Thai Coconut Chicken Curry Recipe?
You can, but chicken breasts tend to dry out faster than thighs during simmering. If you prefer breasts, consider slicing them thinly and adding them later in the cooking process to avoid overcooking.
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Is this recipe spicy?
This recipe leans toward mild and comforting rather than hot—yellow curry powder is fragrant without much heat. If you want more spice, simply add fresh chili peppers or a pinch of chili flakes when sautéing the vegetables.
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Can I make this recipe vegan or vegetarian?
Absolutely! Swap chicken for tofu or chickpeas and use vegetable broth instead of chicken broth. The coconut curry base is naturally rich and flavorful, making it easy to adapt for plant-based diets.
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Why shouldn’t I use brown rice in the curry?
Brown rice takes much longer to cook than white basmati rice, so it won’t cook fully in the 20 minutes allotted for this recipe. To keep things simple and well-timed, stick with white rice or try quinoa as a tasty alternative.
Final Thoughts
This One-Pan Thai Coconut Chicken Curry Recipe is hands down one of my go-to meals when I want something hearty, flavorful, and fuss-free. It’s the perfect blend of creamy, tangy, and just a little spicy, and cooking everything in one skillet makes dinner feel less like a chore. I hope you love making and sharing this as much as I do—give it a try and turn your weeknight dinner into a small celebration of deliciousness!
Print
One-Pan Thai Coconut Chicken Curry Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-inspired
- Diet: Halal
Description
A flavorful and vibrant One Pan Thai-Inspired Coconut Yellow Curry Chicken & Rice dish combining aromatic spices, tender chicken thighs, and colorful vegetables cooked together in a creamy coconut curry sauce for a quick and satisfying meal.
Ingredients
Protein and Fats
- 1 tablespoon coconut oil, plus more if necessary
- 1 pound boneless skinless chicken thighs
Vegetables & Aromatics
- 2 cloves garlic, minced
- 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
Liquids & Spices
- 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
Grain
- 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 chicken thighs seasoned with salt and pepper. Cook until browned about 4-5 minutes per side. Remove chicken from pan and set aside.
- Sauté Vegetables and Aromatics: In the same skillet, add garlic, grated ginger, chopped green onions, julienned red bell pepper, green beans, and sliced carrots. Sauté over medium heat for 3-4 minutes until vegetables begin to soften and absorb pan flavors.
- Add Liquids and Spices: Pour in lite coconut milk, water or broth, yellow curry powder, turmeric, lime juice, and salt. Stir to combine and bring the mixture to a gentle simmer.
- Cook Rice and Chicken Together: Fold in the white basmati rice evenly across the skillet. Place the browned chicken thighs on top of the rice. Reduce heat to low, cover the skillet immediately, and cook for 20 minutes until rice is tender and liquid mostly absorbed.
- Garnish and Serve: Serve immediately, garnished with fresh cilantro and diced green onions. For meal prep, divide into containers with one chicken thigh each and garnish accordingly.
Notes
- Do not use brown rice as it requires a longer cooking time and is not recommended for this recipe.
- As an alternative, substitute with 3/4 cup quinoa; cooking time remains the same.
- Refer to the full recipe post for tips on storage and customizing the dish to your preferences.
Nutrition
- Serving Size: 1 serving (approximately 1 chicken thigh with 1/4 of rice and vegetables)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
