Multicultural Curry with Coconut Rice

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A creamy, aromatic curry blending spices from diverse cultures, served over fluffy coconut rice for a globally inspired meal. This slow-cooker recipe, ready in about 70 minutes, pairs coconut milk, coconut rice, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 cup coconut milk
• 1 cup coconut rice
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1 tbsp, grated ginger
• 1/2 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 2 medium, diced tomatoes
• 2 tbsp coconut oil
• 1.2 lbs, boneless, skinless chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a medium pot, bring 1 cup coconut milk to a simmer. Add 1 cup coconut rice and 1 tsp salt. Cook for 15-20 minutes until tender, then drain and set aside.
2. Step 2: Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 1 diced onion and 2 minced garlic cloves, sautéing for 5 minutes until golden. Add 1 tbsp grated ginger and stir for 1 minute.
3. Step 3: Stir in 1/2 tsp turmeric, 1 tsp cumin, 1 tsp coriander, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until fragrant.
4. Step 4: Add 2 diced tomatoes and 1.2 lbs chicken thighs. Cook for 8 minutes until the chicken is golden and cooked through. Serve the curry over the rice, garnished with fresh herbs if desired.