Incredibly flavorful yellow curry chicken and rice made in one pot with plenty of veggies and delicious flavors from coconut milk, ginger, garlic and turmeric. Great for meal prep!
Hello, hello! I hope you’re reading this with a smile on your face, a cup of coffee or tea in your cup and of course that you had a relaxing, rejuvenating weekend. Did you do anything fun?
We spent Friday night dining out at my favorite sushi place in the world and sipping wine. I was craving the roll called the black mafia — if you’re ever craving sushi in Chicago, this place is where it’s at!
Saturday went by quick too — we met our wedding photographers and scoped out beautiful spots around the city to take wedding photos (we’re less than two weeks away). And on Sunday, I relaxed on the couch, made a puerto rican chicken stew with tostones and caught up on several episodes of Stranger Things.
(The stew was fantastic by the way, I’ll post the recipe soon.)
Today isn’t about stew though, but rather this fabulous coconut yellow curry chicken and rice with LOTS of crunch veggies and flavor from garlic, coconut milk, turmeric and ginger. I’m in loveeee.
I have to have some sort of Thai inspired meal at least once a week. And so what better than to make a recipe you can easily meal prep for the entire week, then put in containers for lunch. It’s healthy, packed with protein and SO MUCH FLAVOR!
What I love about this recipe is that it’s incredibly forgiving and made with some of my favorites pantry staples.
You can make it with any veggies you’d like though: snap peas, broccoli, sweet peas, asparagus, orange or yellow bell pepper — this list goes on and on.
To see how to make this recipe with step by step details, watch this video:
How GOOD does that look?!
You can easily meal prep this recipe with the instructions below in the recipe. However you do it, I hope you love it!
If you make this curry chicken and rice, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. xo!
- Serves: 4 servings
- Serving size: 1/4th of recipe
- Calories: 436
- Fat: 13.1g
- Saturated fat: 8.3g
- Carbohydrates: 52.3g
- Sugar: 3.3g
- Fiber: 5.2g
- Protein: 22.6g
- 1 tablespoon coconut oil, plus more if necessary
- 2 cloves garlic, minced
- 1 pound boneless skinless chicken thighs
- Freshly ground salt and pepper
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 bunch green onions, chopped
- 1 red bell pepper, julienned
- 8 oz green beans, ends trimmed and cut into roughly 2 inch long pieces
- 2 medium carrots, sliced
- 1 (15 ounce) can lite coconut milk
- 1 tablespoon medium yellow curry powder (or 2 tablespoons yellow curry paste)
- 1 teaspoon ground turmeric
- 1 lime, juiced
- ½ teaspoon salt
- 1 cup white basmati rice (nice and fluffy)
- To garnish:
- Fresh cilantro
- Diced green onion
- Place a large deep 10 inch skillet over medium high heat. (If you do not have a skillet a large pot will also work very well!) Add in coconut oil and garlic. Once hot, add in chicken and season generously with freshly ground salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
- In the same skillet (it should be greased enough already for sauteing), add garlic, ginger, chopped green onion, red bell pepper, green beans and carrots. Saute over medium heat for 3-4 minutes to absorb pan flavors.
- Next add in coconut milk, yellow curry powder, turmeric, lime juice and salt; stir well to combine. Bring to a simmer, then fold in the rice, making sure it is evenly distributed. Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20 minutes. After 20 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and green onion.
- To meal prep:
- This meal serves four. Place rice in a meal prep containers and top with 1 chicken thigh. Garnish with cilantro and green onions.
If you are looking for an alternative, I would recommend subbing 3/4 cup quinoa. The cooking time will stay the same.
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