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.
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.
One Pan Thai Coconut Yellow Curry Chicken & Rice
Amount Per Serving (1 serving)
Calories 436Calories from Fat 118
% Daily Value*
Saturated Fat 8.3g52%
* Percent Daily Values are based on a 2000 calorie diet.