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
Scale
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
