One-Pot Thai Coconut Curry Chicken with Jasmine Rice
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 ready in about 35 minutes pairs boneless skinless chicken thighs, (13.5 oz) 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.
Ingredients
- 1 lb boneless skinless chicken thighs
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 3 cloves minced garlic
- 1 tbsp grated fresh ginger
- 1 cup chicken broth
- 1 cup jasmine rice
- 1/2 cup sliced red bell pepper
- 1/2 cup sliced green beans
- 1 tbsp lime juice
- 2 tbsp chopped fresh cilantro
- 2 tbsp vegetable oil
Instructions
- 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.
- Step 2: Add 3 cloves minced garlic and 1 tbsp grated fresh ginger to the skillet and sauté for 1 minute until fragrant.
- Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute to release the spices.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Thai 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 Thai 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 (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in One-Pot Thai 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 Thai 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.
What goes well with One-Pot Thai Coconut Curry Chicken with Jasmine 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.
