One-Pan Spicy Thai Chicken and Rice
Aromatic Thai-inspired chicken and rice cooked in one pan with coconut milk, ginger, and red curry paste for a fragrant, flavorful weeknight dinner. This thai-inspired one pot ready in about 45 minutes pairs boneless chicken thighs, jasmine rice, (13.5 oz) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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
- 12 oz boneless chicken thighs
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp ginger
- 2 cloves garlic
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 4 kaffir lime leaves
- 1 chili peppers
- 1 lime
- 2 tbsp fresh basil
Instructions
- Step 1: Pat chicken thighs dry and season with 1/4 tsp salt. Heat 1 tbsp oil in a large skillet over medium-high heat; cook chicken for 5 minutes per side until browned. Remove and set aside.
- Step 2: Add minced ginger and garlic to skillet, cooking for 1 minute until fragrant. Stir in red curry paste and cook for 30 seconds to release oils.
- Step 3: Add coconut milk, fish sauce, brown sugar, and kaffir lime leaves. Bring to a gentle simmer, then stir in rice and sliced chili peppers. Cover and simmer for 15 minutes until rice is tender and liquid is absorbed.
- Step 4: Return chicken to skillet, nestling it into rice. Simmer uncovered for 5 more minutes until chicken is cooked through and sauce thickens slightly.
- Step 5: Remove lime leaves and chili peppers. Squeeze juice from 1 lime over dish, stir in fresh basil, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Spicy Thai Chicken and Rice take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Spicy Thai Chicken and Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.
Can I substitute ingredients in One-Pan Spicy Thai Chicken and Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Spicy Thai Chicken and Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Spicy Thai Chicken and Rice?
Thai one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect one pot recipe for a weeknight dinner.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
