Coconut Chicken Curry with Jasmine Rice
A fragrant one-pot meal featuring tender chicken, coconut milk, and vibrant Thai herbs, served over fluffy jasmine rice. This Indian recipe, ready in about 75 minutes, pairs chicken thighs, coconut milk, Thai red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs chicken thighs
- 1 cup coconut milk
- 2 tbsp Thai red curry paste
- 2 shallots
- 1 tbsp ginger
- 4 lime leaves
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1.5 cups jasmine rice
- 2 cups water
The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 2 shallots and 1 tbsp ginger, sauté for 3 minutes until fragrant.
- Step 2: Stir in 2 tbsp Thai curry paste and cook for 1 minute. Add 1.5 lbs chicken thighs, 1 cup coconut milk, 4 lime leaves, 1 tbsp fish sauce, and 1 tbsp brown sugar. Bring to a simmer.
- Step 3: Cook for 25-30 minutes until chicken is tender. Stir in 2 cups water and 1.5 cups jasmine rice. Cook for 15-20 minutes until rice is al dente.
- Step 4: Garnish with chopped cilantro and lime wedges before serving.
