One-Pot Thai Coconut Curry Chicken with Jasmine Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant one-pot dish featuring tender chicken simmered in a creamy coconut curry sauce with aromatic spices and served over fluffy jasmine rice. This Thai-inspired one-pot recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, coconut milk, 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.

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 2 tbsp vegetable oil in a large deep skillet or pot over medium heat. Add 1 lb boneless skinless chicken thighs cut into bite-sized pieces and cook for 5 minutes until browned on all sides but not cooked through.
  2. Step 2: Add 3 cloves minced garlic and 1 tbsp grated fresh ginger to the skillet and sauté for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute to release the spices.
  4. Step 4: Pour in 1 can (13.5 oz) coconut milk, 1 cup chicken broth, 1 tbsp fish sauce, and 1 tsp brown sugar. Stir well and bring to a gentle simmer.
  5. Step 5: Add 1 cup jasmine rice, 1/2 cup sliced red bell pepper, and 1/2 cup sliced green beans into the pot. Cover and simmer over low heat for 18-20 minutes until the rice is tender and the chicken is fully cooked.
  6. Step 6: Remove from heat and stir in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro. Fluff the rice gently and serve immediately.

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