I’ve realized 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 you’ll need to make one pan yellow curry chicken & rice
Let’s chat about this fabulous coconut yellow curry chicken and rice. It’s packed with LOTS of crunchy veggies and flavor from garlic, coconut milk, turmeric and ginger. I’m in loveeee. Here’s everything you’ll need to make it:
- Chicken: I like to use boneless skinless chicken thighs for extra delicious flavor, but feel free to use chicken breast.
- Oil: you’ll need a bit of coconut oil to brown the chicken.
- Veggies: we’re adding in fresh green beans, red bell pepper, carrot & green onion.
- Rice: be sure to use white basmati rice so that it cooks up nice and fluffy. Do not use brown rice as it will take too long to cook.
- Herbs & spices: you’ll need garlic, ginger, cilantro, curry powder, turmeric, salt & pepper.
- Coconut milk: the rice and chicken will simmer in light coconut milk (from the can) to cook completely.
Customize this recipe
What I love about this thai curry chicken is that it’s incredibly forgiving and made with some of my favorites pantry staples. Here are some easy ingredient swaps and ways to make this Thai curry chicken and rice your own:
- Use your fav veggies. Snap peas, broccoli, sweet peas, asparagus, orange or yellow bell pepper would all be delicious.
- Swap your grain. I think quinoa would also be delicious in this recipe (you can use 3/4 cup), and readers have made it with cauliflower rice as well! Again, I would not recommend using brown rice as it will take too long to cook.
- Spice it up. Feel free to add about 1/8 teaspoon of cayenne pepper if you want this dish a little spicy.
- Add a little sweetness. Feel free to garnish with raisins or chopped dates for little bites of sweetness!
How to make thai curry chicken and rice in one pan
- Brown your chicken. You’ll first briefly brown your chicken in your skillet with garlic, salt & pepper. No need to cook it all the way through.
- Saute your veggies. You’ll then saute your veggies a bit so that they start to get soft and absorb the savory chicken flavors.
- Add the liquid. Stir in that coconut milk, spice and lime juice, bring everything to a simmer, and then fold in the rice.
- Bring back the chicken. Nestle your chicken back on top of the skillet with your simmering rice and veggies, reduce the skillet to low, cover and cook.
- Unveil your creation. After 20 minutes the rice, chicken and veggies will be perfectly cooked and bursting with flavor. Garnish and enjoy!
Storing & meal prep tips
The best part about this recipe? It’s perfect for meal prep! Simply let the pan cool completely, divide the whole thing into 4 separate meal prep containers and place them in the refrigerator to enjoy all week long.
More one pan meals to try
One Pan Tandoori Chicken with Spiced Coconut Rice
One Pot Vegan Coconut Curried Brown Rice with Tofu
Sheet Pan Moroccan Chicken with Sweet Potatoes & Cauliflower
30-Minute Spicy Thai Peanut Chicken & Sweet Potato Noodle Stir Fry
One Pan Green Chicken and Rice (Green Arroz Con Pollo)
One Pan Ginger Chicken Meatballs with Peanut Sauce
See how to make the yellow curry chicken and rice
I hope you love this one pan yellow curry chicken and rice If you make it be sure to leave a comment below and rate it so I know how you liked it. Enjoy, xo!
One Pan Thai Coconut Yellow Curry Chicken & Rice
Incredibly flavorful Thai coconut yellow curry chicken and rice made in one pan with plenty of veggies, protein and delicious flavors from coconut milk, ginger, garlic and turmeric. This easy one pan yellow curry chicken and rice is great for meal prep!
Ingredients
- 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
Instructions
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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.
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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.
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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.
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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.
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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.
Recipe Notes
Do not use brown rice. It takes a lot longer to cook and I would NOT recommend… SERIOUSLY DO NOT TRY IT.
If you are looking for an alternative, I would recommend subbing 3/4 cup quinoa. The cooking time will stay the same.
219 comments
Yum! Yellow rice is my jam 🙂 Everyone is talking about Stranger Things. I need to jump back on board!
It’s so, so good! And yes – a MUST watch 🙂
Could you use green curry paste instead of yellow?
absolutely! That would be fabulous!
Oh MY!!! I made this tonight (used chicken breast as my family doesn’t like thighs. Holy Cow!! It was amazing and my 10 year old daughter said, “Mommy please make that again!!!”. Yea Monique!!! I have never made a bad recipe from your blog. Thank you! Cindy xx
Thank you so much!!! I’m so happy you and your little one enjoyed it. 🙂 dinner winner!
This looks amazing. I’m excited to try it! If I make this with quinoa, should I still use 1 cup? Thanks!
Great question (and I will update this above): You should use 3/4 cup quinoa if you’re using that 🙂
I made this tonight, I’m sorry- but it was absolutely awful!! We love coconut yellow curry, and this totally missed the mark!! Too much ginger and lime! The taste was way off!! Not that creamy coconut curry comfort food we were looking for!! I tried to salvage it- but we ended up throwing the entire pot away! I followed the recipe to a T. besides using regular coconut milk. and I usually don’t do that with cooking. I won’t do that again. I’ll follow what I KNOW tastes good! If you’re looking for a creamy coconut curry- this is NOT the recipe for you.
Hi Shawna! So sorry to hear you didn’t like this one. I’ve made it dozens of times and it’s one of my most loved dinners by readers. I wish I could help troubleshoot as there’s only 1 tablespoon of ginger and a lime – if you give it a try again feel free to halve those!
I love a good Thai curry. Can’t wait to make this for lunch next week.
Enjoy!
Looks great! But …. other than doubling the time (from 20 minutes to 40), why do you recommend NOT using brown rice? Seems to me that if you have the patience, it’s worth it to have the whole grain. I’ve made similar simmering rice dishes with brown rice, so I’m wondering why this one wouldn’t work.
It didn’t cook evenly when I used brown rice and the chicken got dried out a bit, but you could try it and let me know if it works for you.
I just came to look at the recipe again cause after 20 mins my brown rice wasnt cooked……then i saw it LOL. waited another 20 mins which sucked cause i was starving but it is absolutely delicious
Brown rice takes forever! Which is why I prefer basmati 🙂 I’m glad you enjoyed this anyway!
I used instant brown rice and cooked it mostly before adding it, and it was fabulous!! Thank you! I moved far away from my favorite indian restaurant (10 hours), and this is the first time I attempted it.
Perfect! Glad you enjoyed this one Jennifer 🙂
Not sure if someone else mentioned this but wondering if making this with bone-in thighs would work better for brown rice because both need a longer cook time….
I haven’t tried it, so I’m not 100% sure. The brown rice does take significantly longer though so I wouldn’t recommend it!
This looks amazing! Do you add the rice uncooked or cook it (so that it’s nice and fluffy) and then add it? Can’t wait to make this!
Hi Hannah! You actually add the rice uncooked, as it will cook in the coconut milk + veggie mixture. Take a peek at the video – it’s very helpful for showing this step! Enjoy 🙂
On the ingredient list the rice says, white and fluffy, which made me think you meant cooked.
Apologies for any confusion! I’ve added a bit more detail to help.
Did you by chance take off the print option on your recipes? I wanted to print one and I don’t see it anymore.
Thanks!! Love all your recipes!!
Hi Erica! Currently working on a small glitch – apologies for any inconvenience. Glad you enjoy these!
No worries! Thanks for the update!
This is the first time I’ve made a coconut curry and omg I’m hooked! My grocery store didnt have yellow curry, so I used green and it was a delish substitution. I also subbed broccoli for green beans (bc I hate green beans and I had broccoli already), which was also a great substitution! I will definitely be adding this to my recipe rotation. OH! and another substitution – I had cauliflower rice, so I used that as well instead of basmati.
So glad you enjoyed this! Aren’t the curry flavors amazing? This recipe is great for adding in any of your favorite veggies 🙂
Amazing flavors! I’m on a roll today with your recipes! Now on to figuring out what to make next for meal prep…!
I was thinking of using cauliflower rice also, but wasn’t sure it would work. I figured rice would soak up some of the liquid, but not so with the cauliflower. Good to know you had good results. Thanks.
Monique, This was the first dish I have tried from your site. I was blown away at how delish it is. I was also surprised that only one serving was enough to fill me up. Being six foot and 210 guy. It is sometimes hard to feel me up on a healthy diet. Thank you for this recipe I’m looking forward to your Tomato Basil soup next.
Hi Corey! So happy to hear this – I always aim to make recipes that are not only delicious, but also filling! Enjoy the tomato basil soup, and I hope you try out some others here, too. My chili recipes are another great place for hearty dishes 🙂
Just made this dish. In addition to the vegetables you suggested, I added three mushrooms as well.
I had no green onions on hand so used one leek instead. I also used 1 tablespoon of yellow curry paste rather then the two you suggested in your recipe.
Great flavours-all done in my red creuset 🙂
Delicious! This is great for adding almost any vegetables you like 🙂 Glad you enjoyed!
looks delicious makes me hungry, I want to try cooking, thanks for the recipe
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Hi! This recipe looks fabulous but since we he a coconut allergy in our house, what would be a good substitute for the coconut milk?
Thank you!
Hi Lisa! You could try cashew milk in here 🙂
I have been making your recipes since 2012 but this one is by far my favorite! My husband and I really enjoyed it for our dinner this evening and I’m looking forward to eating leftovers to end the week. Keep up the hard work- Its been amazing watching you evolve and succeed over the years!
You’re an Ambitious Kitchen lifer! This makes me so happy 🙂 I’m glad you guys loved this one, too!
Thai food actually So Gorgeous and delicious when I last time visits I teste much food in many restaurants. I didn’t forget their soup. but after the read of this Recipe, I think Now time to make a Thai soup in my kitchen. Thank you Monique!
I hope you enjoy this one!
OMG this was amazing and super easy to make as long as instructions were followed. The only part that confused me a little bit was the description of the rice in the ingredients – I thought it meant add it already cooked (“nice and fluffy”), however luckily at the end I saw that the liquid should be absorbed and the rice should be cooked after the 20 minutes…. Thank you so much for this recipe!
I’m so glad you enjoyed! Noted on the ingredients list here (I describe basmati and nice and fluffy as it creates that texture 🙂 ). But yes, rice cooks up in the liquid!
I don’t see an option to print the recipe… bummer 🙁
Hi Tania! We’re currently working on a fix for this – apologies for any inconvenience.
Finally made this tonight! So good and flavorful! Loved how it was a one pot recipe! Now I have meals for this week! 🙂
Amazing! I’m so glad you enjoyed it. Delicious meals all week!
I’m a bit confused on the recipe. Garlic is mentioned twice in the ingredients, and twice in the instructions. Is garlic cooked with the chicken, and then more added with the veggies? Also, green beans are mentioned twice in the ingredients. Thanks! I’m going to give it a try.
Hi Carole! You’re correct – 2 cloves of garlic are cooked with the chicken, and then 2 more cloves are cooked with the veggies. I didn’t catch the second time green beans are mentioned (you may have read “green onions” as green beans!) The video helps to clear any of this up, too 🙂 Enjoy!
Monique I made this yesterday and my entire family LOVED it! Even the picky eaters. This will definitely be added to our recipe repertoire. xx
I made this for dinner tonight- so delicious! I have been following your recipes/blog for over a year now- everything is awesome!
Amazing! I’m so glad you’ve been enjoying 🙂
So great to hear! Perfect weeknight meal to feed the family 🙂
Made it just as written and it was delicious. I already have the ingredients to make it again. Thank you
Amazing! So glad you enjoyed!
I can’t wait to make this as written. I made it with shrimp and red curry paste (it’s what I already had) It was BOMB!! The whole family loved it. Well done Monique 😀
Delicious!! So glad you enjoyed 🙂
Made this tonight! A little spicy for me but my husband was in heaven. Would this work if I made the rice separately and just let the sauce and chicken simmer for the 20 minutes? Then I can control the spice level a bit so I have less sauce and my husband can load up on it. I love the flavors though. I have made other Thai curry recipes that were not as flavorful. Spot on!
Cooking the rice in the sauce actually allows the liquid to be absorbed (so that it doesn’t end up being soupy), but you could just heat the chicken & veggies in the sauce and scoop it over your cooked rice portion. Just know that the sauce may not absorb that much. Also, you could try using a yellow curry that’s less spicy!
Made this dish last night and it turned out great. I would not change a thing in this recipe. My family normally rank the meal from a scale between 1 and 10 with my daughter being most conservative in her assessment. This time she ranked it as a 9.5 which is the highest she has ever ranked anything! Needless-to-say this recipe is a keeper. Thank you so much for sharing this with us!
Thank you Steve! So happy your daughter enjoyed it!! I have another yummy dish coming soon that’s made in one pan that I bet she would love. Stay tuned!
So so delicious! My husband – who swears he doesn’t like curry (eye roll) – is currently eating seconds. This is going to be in our regular rotation.
Had to hop on here to leave a rave review! My family members and I absolutely loved it! I added a cube of chicken bouillon to the coconut milk before adding the rice and subbed chopped carrots for the peas. 10/10 amazing, restaurant quality. Will definitely be making this one again!
I’m so glad you and the whole family loved this one! It’s one of my favorite one-pan meals for the week 🙂 Enjoy!
Confirmed: do not use brown rice. Also, always read the whole recipe before shopping.
Yes! Sorry if you had some trouble with any of your substitutions!
Yes, the recipe has to be adjusted slightly for brown rice. I gave instructions in the comments for using regular or basmati brown rice which is more “health focused” than the white basmati rice option provided. It’s not hard to adjust and much healthier.
Please please please start frying your spices in the oil FIRST. Every time I watch a video of someone adding the spices late I cringe. I love your recipes but this is so essential!
I do typically cook the fresh spices in oil first!
Made this last night instead of watching the superbowl and I have no regrets! So delicious and now I have meals to eat for the week!
Sounds like a great choice to me! I’m happy you loved this one – perfect for meal-prepping.
So when do you add the garlic? Or is it a divided amount? The instructions have it being added twice: once before the chicken, and again after the chicken’s removed.
Add the first 2 minced cloves before you add the chicken to the pan, and then the second 2 minced cloves after you’ve taken the chicken out (right before you cook those veggies!)
Just made this tonight – amazing!!! Such good flavor and so easy to throw together.
So happy to hear that!! This is one of my go-to’s for weeknight dinner.
I used 7 chicken thighs, because 4 didn’t seem like enough with all of the other ingredients. It will definitely be enough for 6 or 7 servings, it made a big pan of food!
Yes this makes quite a bit! Hope you enjoyed it!
It was obvious (to anyone that cooks) that there was not enough liquid in this recipe to fully cook the rice. Decided to try it anyway since it got so many positive comments and yep – rice didn’t get cooked. Tried adding more liquid towards the end. Came out OK. Very disappointing.
Hi Ellen! According to the directions of a standard basmati rice package – it requires 1 1/2 cups of liquid. In this recipe there’s 1 3/4 cup of liquid from the coconut milk. I’ve never had trouble with the rice fully cooking, and haven’t heard of any trouble from others.
It turned out perfect just as written. It was a perfect consistency and the flavors simply divine.
I am thinking of serving it with cauliflower rice instead of basmati. Do you suggest adding less liquid? Thanks!
I would probably use a bit less liquid – I’m not sure how much the cauliflower rice will absorb the liquid, so just know that the consistency will be different than quinoa or basmati!
I have made this recipe successfully (deliciously!) several times with a can of lite coconut milk as written in the recipe. (Did not understand an above comment about not having enough liquid for the rice.) Currently, I only have full-fat on hand. Could I still use it? Would I need to add a bit more liquid since full-fat seems to be not as “liquid-y” as lite? Anyone tried it?
I only ever have full fat coconut cream and milk on hand and have made this twice with ff. Once using brown rice (yup takes longer) and once rice seperate. It was delicious both times.
It should still work but you can always add some liquid if you’d like!
Hi Monique. I love this recipe and have made it twice already. I’m just wondering if you think there would be a way I could do it in the slow cooker at all please?
Hi Kylie! I haven’t tried making this in the slow cooker, so I’m not 100% sure about the timing. Let me know if you give it a shot!
Love this recipe but my rice was a little undercooked because I could only find a 13.5oz can of coconut milk. What can I add to make up the difference? Water or chicken stock? Do you have any other one pot recipes that you would recommend for meal prep?
Hey Erika! You can add water or chicken stock for some extra liquid. Some other one pot recipes you might like are this Tandoori Chicken, this Moroccan Chickpea Quinoa Salad, and some more in this round up of meal-prep dinner!
I tried this last week. I was very nervous as I have a 6 year old and a 3 year old. For some reason, it came out spicier than I was expecting…maybe because I toasted the curry powder a bit? and my 6 year old will not touch spicy food for some reason. At any rate, I just dropped a dollop of plain greek yogurt on it and no one said a word about it being spicy! My 6 year old’s exact words were “this is glorious.” I will be making it again tonight.
Everyone’s spice tolerance is super different, but the dollop of yogurt sounds perfect here! I’m glad the family liked this one 🙂
Hi Monique, I made this last night for dinner and used whole coconut milk instead of lite, with added chicken stock to equal 15 oz, and we ended up having to add water and cook longer to get the rice to cook fully. Do you think it is because I used whole coconut milk instead of lite? Curious because I prefer whole. Thanks for the recipe! It still turned out yummy although diluted.
Hi Victoria! It could’ve been due to the thickness of the coconut milk, so I would recommend adding some more coconut milk or chicken stock next time.
I was just wondering if I wanted to one and a half the recipe would I one and a half the coconut milk? Has anyone tried making a larger quantity dish? Also wondering how spicy it is as we like heat (if I should add extra spice). I was thinking of making this with tofu instead, would you recommend baking the tofu and then adding it in at the end? Thanks so much it looks so delicious!
Hi Meagan! Yes I would one and a half the coconut milk. The spice depends on the curry powder you use, so if you like spice I would opt for one with some heat! And then for the tofu – baking it and adding it at the end should be fine, you might just want to reduce the liquid a bit.
would you be able to use jasmine rice instead of basmati?
Yes that should work!
wow that’s really good recipe, I love chicken rice 😀
thanks for the recipe
You bet! Enjoy 🙂
This was delightful! I am thrilled to have this recipe. This will be a regular addition to our menu plan (will also try it with shrimp, other veggies etcfor variety). The flavor was heavenly! Thank you so much! I am excited to have more tomorrow at lunch!
So happy you found this recipe, Kate! It’s perfect for customizing with different veggies + proteins too 🙂 Enjoy!
Hi! Can I substitute the fresh grated ginger with ground ginger?
Hi! Yes – I’d recommend just a teaspoon of ground.
WOW, this dish is incredible, we had our canteen chef make it for lunch, was a sell out in half an hour.
Many thanks for the inspirational lunch recipes.
Amazing! Glad everyone liked it 🙂
Hi, if I were to make this as meal prep, can you reheat it the next day or is it best to eat cold? Thanks.
You can definitely reheat it the next day 🙂 Enjoy!
hubby is mr picky and he loves this!!! he’s also Indian with an amazing indian cook as a mom and approves of this recipe!! its a staple in our house. YAY FOR ONE SKILLET DISHES!!!!!
SO happy to hear that! One pan dishes are the best 🙂
AMAZING!! 🤤
My fav!!
This recipe is AMAZING and is on regular rotation. However, I have a need to make it vegetarian. What do you recommend for a meat substitution? I figured tofu, but should I still fry it up in the coconut oil?
Thanks!
So glad you like it! Tofu or even chickpeas would be delicious in here. Enjoy!
I just made this as dinner prep and ate one of the portions- SO GOOD!!! I subbed quinoa for white rice and had to add a little water to the pan after taking the chicken out, it didn’t leave enough grease behind. Those are my notes, and I’m extremely satisfied with how this came out! It was delicious and I will DEFINITELY be making it again. Thank you!!
Perfect! So glad you loved this one, Sarah!
Hmm this didn’t turn out great for me because the rice turned out undercooked. Not sure why, as it seems everyone else had success. Is there anyway to re-cook/re-heat so the rice cooks fully?
That seems odd— what kind of pan did you use?! Perhaps your heat was too low?
Any suggestions on how to use calliflower rice in the recipe instead of rice?
Hi Sarah! People have swapped in cauliflower rice and followed the recipe as-is. That should work well!
Moving this recipe up to my top 3 favorites! I made it last night & it was amazing. Easy, delicious & hi leftovers!! And my 2 year old loved it (ya ya!). I made it exactly as you wrote it except used the full fat can of coconut milk I had on hand. Just so so good. Thank you for this one🙏🏼
So happy to hear that, Jennifer! This is one of my absolute favorite dinners. Glad you loved it too!
This dish is excellent. Very flavorful and easy to make.
Glad you liked it!
I made this for meal prep this week (my second time making it) & I just got a text from my third-shift working husband who said it’s “so good” he ate it for breakfast today because he was craving it. Haha! I’m thinking I’ll have to double the recipe to have dinner for the whole week next time.
Amazing!! So glad you guys loved it. It makes the best leftovers!
I love this recipe it give my chicken rotation a nice flare. I am going to make the rice and topping with grilled shrimp.
Perfect! Sounds like a great dinner.
Hi! I just wanted to let you know I made this last night and it was EXCELLENT. So easy to prepare, and it came out delish! I just subbed full fat coconut milk in for the low fat and it was delish!
Perfect!! Glad you loved it, and thanks so much for rating!
I forgot to give it 5 stars!
hi , would this recipe be ok for batch cooking , and freezing if i left the rice out and added it when used on the day
Sure! I think that would work well.
I get a lot of recipes online and I have never commented on any of them. But I made your Mama’s Puerto Rican Chicken and Rice and then tonight I made this recipe. Both recipes were outstanding! Both times I doubled the chicken so I would have leftovers and both tomes I was only left with one piece of chicken and a tiny bit of rice! Next time I’m going to have to double the rest of the recipe! Both my children (even the picky one) inhaled these meals. And even though they have such a depth of flavor both recipes couldn’t be easier to make. These meals are now part of my regular dinner rotation! For some reason it wouldn’t let me pick 5 stars but that is what I would choose!
Thank you for your comment, Cindy! So happy to hear that you’re finding some new go-to dinners that the kiddos love 🙂 All about flavorful, healthy meals that are nice and straightforward. Try these other one pan meals, too!
I am not even a huge fan of curry, but I( have just made this and it is SO delicious and creamy, I know I will keep returning to it. Thank you for sharing!
Not sure if someone has mentioned it, can you freeze this so that you can keep it for longer?
I think that would work well! 🙂
I would love to print and use your recipes but I usually discover your recipes while surfing on my iPad and when I try to print the recipe from my iPad, the print preview shows up then crashes immediately on all your recipes on this site and I cannot print it. Is anyone else having this issue? It means I end up forgetting and not using the recipe. I really hope this can be looked into and fixed as I love to print out the recipe I plan on using. Thanks!
Hi Kathy! Thanks for your note – we’re looking into a fix for print buttons on iPads. If you have access to a desktop computer, I’d recommend printing from there for the time being. Thank you again!
Will this keep keep we’ll overnight, I.e. delivering to a friend the day after I make it? Any suggestions on staging it and/or reheating it?
Yes! I recommend covering the full pan with tinfoil and then re-heating it in the oven at 350 degrees F for about 15-20 mins until it’s nice and warm.
I’m about to make this recipe for the third or fourth time — it’s easy, nutritious, delicious. I rarely have fresh ginger around so a teaspoon of powdered seems to be ok, have substituted veggies based on what needs to get used up, it’s very flexible. Thanks for publishing it!!
Such a great go-to dinner! This one’s great for customizing with your fav veggies. So happy to hear you’re loving it!
Hi there! I just went to the grocery store and could not find yellow curry powder or paste anywhere. Only red curry paste. Do you think this will be an okay substitute? Thanks!
Red curry paste is hotter tasting. If your store also carries green curry paste, I recommend using both to temper the hot spice and give it some flavor. My husband and I never use the red curry paste alone. Another option is Trader Joes who has a yellow curry sauce you could add. You’ll want more than 1 tablespoon and it will also add liquid so adjust accordingly. McCormick spices has a curry powder in its line. That’s yellow curry. It usually comes in the small jar.
Hi! Yes you can use red curry paste! btw: yellow curry powder and regular curry powder are typically very close in flavor, so if you find that feel free to use it! 🙂
Does this work with bone in thighs??
Yes!
To use either brown basmati or regular brown rice, I have modified the recipe in this way: Complete step two. Remove the veggies from the pan and set aside. Continue with step three adding 1 cup of water along with the rice and other ingredients. Bring to a boil and then simmer on low 10-15 minutes. Mix the veggies back in and top with the seared chicken. Simmer an additional 20 minutes. I have found brown basmati or regular brown rice to cook in 25-30 minutes. Some people say it takes 40 minutes. Adjust this recipe according to how your pans and stove heat work for you. These warnings to not use brown rice makes sense if you want to follow the recipe and get cooked rice in 20 minutes, but nutritionally, it’s terrible advice. White rice of any kind has no fiber and no nutrition at all. The B vitamins are stripped as the bran is basically sanded off the rice. It’s very easy to modify the recipe in this way and I’m surprised it wasn’t offered as an option as this is supposed to be a “health conscious” recipe. Otherwise, this recipe is delicious and works in a weekly lunch prep routine.
Good tips for making this with brown rice! I typically prefer white basmati rice for it’s texture in my one pan meals – this one is packed with veggies, fiber & protein, so I consider it both delicious and healthy (everyone’s definition of “health conscious” is different!) I simply warn others from using brown rice as I haven’t personally tested it that way and cannot recommend exact timing + measurements.
love this take on chicken and rice
AMAZING!!! My fiancé was skeptical of this recipe, however he said it may have been the best meal I’ve ever cooked!! The flavor profile was amazing, with the numeric, ginger, garlic, and curry powder. Love love loved it!!
So happy to hear that!! Such a great dinner staple.
Just made this tonight! It’s delicious. I added cumin and a little extra garlic to both the chicken step and other ingredients step. Delish!
Perfect! Glad you enjoyed!
We loved this!
I’m so glad!
I made this tonight and the timing was off for me. The rice had absorbed all the liquid but when we went to eat it, the rice was not fully cooked. Is there a way to re-cook it tomorrow when we reheat the leftovers? Or is it a lost cause? Other than that the flavor was great so I definitely want to save our other servings!
Sorry to hear you had troubles — the rice always cooks completely for me. Did you use jasmine rice? Also, did you use light coconut milk? it makes a world of difference as it’s more liquidy. You can add more water upon reheating, but I’m not sure that will completely solve the issue.
I’m new to cooking and this came out great!!! The video was super helpful too. Would love to make again.
Love that!! I’m so glad 🙂
Absolutely loved this!! Easy to make and sooooo flavourful! Kept really well for a few days in the fridge and I was the envy of the staff room when I brought it for lunch! I used full fat coconut milk accidentally but it still turned out wonderfully- just added a bit of water so I didn’t run out of liquid as the rice cooked and absorbed.
Amazing! So glad you enjoyed 🙂 love this one for meal prep.
This was absolutely delicious. Bold flavor. Easy cooking in one pot. I also used 1.5 cups of rice and it was still perfect. Thank you so much!
The perfect dinner! So happy you liked it.
I don’t remember if I have left a review for these already, but I figured I should do it just in case because people need to know how delicious this is. It has been one of my go to‘s for a long time for a lot of situations – great for hosting, and meal prep for me since I live alone. Made it with/for a friend the other night, who couldn’t stop raving about it (she doesn’t give compliments lightly), and said it might be the best thing she’s ever eaten. Haha! I always do extra spices, and this is great with the chili onion crunch from Trader Joe’s on top, too. 🙂 Thank you!
So happy to hear that, Noelle! Love this one for weeknight dinners and meal prep. Glad it was a hit with your friend, too 🙂
Another 5 star recipe! I did add in 1/3 cup of water with the rice and coconut milk. I only did that because my gas stove cooks hot and liquid tends to evaporate a little quicker. Otherwise i followed it exactly. It was delicious! My 9 year old daughter and husband both agreed.
Perfect! Great tip for hot stovetops. So happy this one was family approved 🙂
I made this last night and it was a big win with my family!!! This was dish was so flavorful and to think it was done in one pot. The only thing I will try next time is to add the green beans later in the cooking process since we prefer crispier veggies – though the carrots were perfect. Thank you for this wonderful recipe and will definitely be making again. Congratulation on your beautiful bundle of joy!!!! What a blessing!!
I’m so glad everyone loved it! And yes feel free to add those a bit later if you like them more crisp. Thanks, Karen!
This looks so good I really want to try it. What curry powder brand do you use or would recommend?
It’s delicious! I usually use McCormick curry powder.
Family loved it. The recipe is flexible, too. I substituted Quinoa to meet wheat restrictions, skipped the coconut milk because it messes with my stomach, and used firm tofu instead of chicken. Delicious! Love how I can throw a bunch of veggies into this and make it a one-pot-meal, so to speak. Prep time took a little longer than advertised.
Perfect! Glad those swaps worked out well. One of my favorite dinners!
Can I use frozen vegetables instead? Trying to figure out how to use frozen vegetables when cooking!
Yes frozen veggies would be great in this!
I’ve made this several times and it’s always a hit! Tonight I accidentally added a tablespoon of turmeric (oops- distracted cooking), which was a little intense, but an extra lime helped cut it and everyone still happily ate dinner (distracting toddler included).
Can you use ground ginger instead of fresh?
Sure you could try using 1/2 teaspoon ground ginger!
So.. I used brown rice since I missed the message at the bottom warning not to use brown rice. It took a reallyyy long time to cook, and the veggies got really soft. Still, flavor was amazing and would definitely recommend!
Whoops! Yes brown rice does take much longer to cook. Let me know if you give it a try with white rice next time!
Delicious! Garlic should go in on step 2, Not right away as indicated, or it will burn.
Hmmm I’ve never had that issue! Glad you enjoyed 🙂
I have absolutely zero complaints about this recipe — we absolutely love it!! I think I enjoy it even more than traditional curry because the rice is cooked with the rest of the dish & soaks up all that yummy flavor. I love all the one-pot chicken & rice variations you have – so tasty!
The rice cooking is such a game changer! So glad you’re loving the one pan meals here 🙂
This recipe is a favorite – it is so flavorful and so versatile! You can’t go wrong adding in any sort of veggie you might have on hand. I’ve even added a can of beans or chickpeas.
Absolutely! Glad you love it!
This recipe is so flavorful and freshly I love the crunchy veggies and using chicken thighs adds a great flavor.
Absolutely! One of my fav dinners 🙂
This recipe is tooo good and tooo easy! It’s very flavorful but not overpowering. My only recommendation would be to use a nonstick pan/pot since the chicken sticks to the pan a bit with the coconut oil.
So glad you like it! And yes a nonstick pan is great or using some extra coconut oil if you’re finding the chicken is sticking.
Quite yummy. We preferred it served with a dollop of greek yogurt
Perfect! Love that.
Loved this! I first made this back in June when it was way too warm for a full chicken and rice meal. But when I saw this in your email newsletter a few days ago, I decided it was worth giving it another shot now that it’s super cold out. Needless to say, this recipe is even better the second time around – I got to better appreciate the flavors and enjoy my veggies, which I’m excited to use the leftovers to make minestrone soup!
Amazing! So glad you loved this one!
We made this recipe as in tonight and WOW take us to flavour town! Love it and will definitely have it added to our regular menu plans
So happy to hear that!
AMAZING!!! I love these one-pan meals. You don’t have to be too strict with the amounts of vegetables and chicken (I used a 12 oz package of green beans and 2 large carrots), which is a great way to get extra servings out of the meal. Will definitely be making again.
Absolutely! So glad you love them!
I will be making this tomorrow and I will leave a comment but I just have to say, you have the best recipes I have ever tried! I just love everything about them and you are such a lovely and genuine person…so thank you ❤️
Thank you so much Nancy! Happy to hear you’re finding recipes here that you love 🙂 Enjoy!
Amazing!
One of our favs 🙂
I made this for supper tonight. Omg! It’s so easy to make, flavorful and the aroma….everyone should attempt this easy recipe.
The best dinner! Glad you loved it!
amazing! so tasty and love the ginger
Glad you enjoyed!
Delicious! Love the flavours. Will definitely make this again, And love the leftovers too!
So happy to hear that!
I’ve made this several times now and love it every time.
So happy to hear that!
I made this recipe twice – once with ted thai curry paste when I was out of yellow and it was delicious both times – fast, simple and turned out perfectly. I changed up the protein for tofu ‘steaks’ that I let marinate in some extra lime juice, curry paste and ginger.
Perfect! Great idea to try tofu, too!
Easy and delicious!! I used a Dutch oven instead of a skillet but otherwise followed the recipe exactly as written including cooking times. I wouldn’t change a thing. Definitely making this again!!
Perfect! Glad you loved it!
Made this last night, and it was SO GOOD! My husband says he doesn’t like curry so i didn’t tell him until after he ate 3 helpings that it had curry in it 🙂 He loved it.
Love it!! Best dinner 🙂