Thai Coconut Chicken Curry with Jasmine Rice
A fragrant one-pot meal featuring tender chicken, coconut milk, and vibrant Thai herbs, served over fluffy jasmine rice. This thai-inspired indian ready in about 75 minutes pairs chicken thighs, coconut milk, Thai 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
- 1.5 lbs chicken thighs
- 1 cup coconut milk
- 2 tbsp Thai red curry paste
- 2 shallots
- 1 tbsp ginger
- 4 lime leaves
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1.5 cups jasmine rice
- 2 cups water
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 2 shallots and 1 tbsp ginger, sauté for 3 minutes until fragrant.
- Step 2: Stir in 2 tbsp Thai curry paste and cook for 1 minute. Add 1.5 lbs chicken thighs, 1 cup coconut milk, 4 lime leaves, 1 tbsp fish sauce, and 1 tbsp brown sugar. Bring to a simmer.
- Step 3: Cook for 25-30 minutes until chicken is tender. Stir in 2 cups water and 1.5 cups jasmine rice. Cook for 15-20 minutes until rice is al dente.
- Step 4: Garnish with chopped cilantro and lime wedges before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thai Coconut Chicken Curry with Jasmine Rice take to make?
Total time is about 75 minutes (20 min prep + 55 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 Thai Coconut Chicken Curry 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 Thai Coconut Chicken Curry 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 Thai Coconut Chicken Curry 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 Thai Coconut Chicken Curry with Jasmine Rice?
Thai indian 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
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
