One-Pot Coconut Curry Chicken with Jasmine Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant, creamy curry with tender chicken and jasmine rice cooked in one pot—ready in 35 minutes with minimal cleanup. This thai-inspired one pot (dairy-free) ready in about 35 minutes pairs chicken thighs, jasmine rice, coconut milk 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.

Prep: 10 min Cook: 25 min Serves 4 Thai cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat a large pot over medium-high heat. Add 1 lb boneless chicken thighs (cut into 1-inch pieces) and cook for 5 minutes until browned on all sides. Remove chicken and set aside.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger to the pot, sautéing for 1 minute until fragrant. Stir in 2 tbsp red curry paste and cook for 1 minute more.
  3. Step 3: Add 1 cup jasmine rice, 1 can (13.5 oz) coconut milk, 1 cup chicken broth, 1 tbsp lime juice, 1 tsp sugar, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed. Stir in the cooked chicken and simmer for 2 more minutes. Remove from heat, stir in 2 chopped green onions and 2 tbsp chopped cilantro, and let rest for 5 minutes before serving.

Frequently asked questions

How long does One-Pot Coconut Curry Chicken with Jasmine Rice take to make?

Total time is about 35 minutes (10 min prep + 25 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-Pot Coconut Curry Chicken with Jasmine 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 chicken thighs from drying out.

Can I substitute ingredients in One-Pot Coconut Curry Chicken with Jasmine 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-Pot Coconut Curry Chicken with Jasmine 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.

Is One-Pot Coconut Curry Chicken with Jasmine Rice dairy-free?

Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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