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yellow curry chicken and rice

One Pan Thai Coconut Yellow Curry Chicken & Rice

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!
Course chicken, Dairy Free, Dinner, Gluten Free, Meal Prep
Keyword yellow curry chicken and rice
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 436 kcal
Author Monique of AmbitiousKitchen.com


  • 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


  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. 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.

Nutrition Facts
One Pan Thai Coconut Yellow Curry Chicken & Rice
Amount Per Serving (1 serving)
Calories 436 Calories from Fat 118
% Daily Value*
Fat 13.1g20%
Saturated Fat 8.3g52%
Carbohydrates 52.3g17%
Fiber 5.2g22%
Sugar 3.3g4%
Protein 22.6g45%
* Percent Daily Values are based on a 2000 calorie diet.