It’s no secret that a one-pan meal is my signature dish. If I had to pick one dinner for the rest of my life, it would be some kind of one-pan situation. Today’s recipe follows the formula I come back to again and again: rice for the base, broth and coconut milk to carry the flavor, a scoop of something punchy (hi red curry paste!), a collection of veggies, and a few aromatics for depth of flavor and a delicious-smelling kitchen.
This one-pan coconut curry chicken and rice is cozy but bright—creamy coconut milk, gingery warmth, plenty of garlic, and a squeeze of lime at the end to wake everything up. The spice level is up to you—add more curry paste or cut it in half! The recipe is written to keep things flavorful but not spicy (and note that spice can vary brand to brand, so I have my recommended one in the recipe).
Add today’s recipe to your dinner rotation for the month, or follow it right from this week’s plant forward dinner plan sent out on Friday! For the full week of dinner recipes, a PDF color-coded grocery list, and prep day plan to follow, upgrade to paid.
Don’t Think About Dinner is back on tour.. for just one night! Join me Monday March 9th, 6:30pm at Half Price Books in Dallas, TX 🤠 I’ll be joined by the amazing Alex Snodgrass talking all things meal planning, saving energy in the kitchen, signing books, and more!! Tickets are just the price of a book! Can’t wait to meet you Dallas!!
A few tips to keep in mind before you get cooking!
A sauté pan is basically a skillet with walls, and I recommend using one for your one-pan meals! The size and depth are ideal for cooking everything in one place, and it’s less of a hassle to clean than a large pot. However, this one-pot recipe can also be made in a Dutch oven.
You’ll notice an ingredient I don’t commonly use in today’s recipe: fish sauce! It adds saltiness and a savory umami flavor. A little goes a long way, which is why we’re only using 2 teaspoons. You can omit or add another dash of coconut aminos or soy sauce if it’s not your thing, but I encourage you to try it!
If you’re cooking on a gas stove you may want to lower the burner temp to low when cooking the rice to prevent sticking. I also recommend stirring a few extra times to make sure nothing is getting too sticky, especially if you’re using stainless steel cookware.
one pan coconut curry chicken and rice
gluten-free, dairy-free
serves 4 | prep time: 15 minutes | cook time: 45 minutes
INGREDIENTS
1 1⁄2 pounds boneless, skinless chicken thighs
kosher salt
ground black pepper
2 tablespoons olive oil
1 large yellow onion, thinly sliced (about 1 1/2 cups)
1 red bell pepper, cored and thinly sliced (about 1 cup)
4 garlic cloves, minced
1 tablespoon grated ginger (or 1 teaspoon ground ginger)
1 tablespoon red curry paste
1 cup uncooked jasmine rice
2 cups low-sodium chicken broth
3⁄4 cup full-fat canned coconut milk (about half a well-shaken 13.5-ounce can)
2 tablespoons coconut aminos
2 teaspoons fish sauce (optional)
juice of 1 lime, additional lime for garnish optional
fresh chopped cilantro, for topping (or Thai basil if you can find it)
thinly sliced green onion, for topping
sesame seeds, for garnishing
INSTRUCTIONS
Pat the chicken thighs dry with a paper towel and generously season both sides with salt and black pepper.
Heat the oil in a large sauté pan or large Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, add the chicken and cook until an internal temperature of 165ºF, 5 to 7 minutes per side. Transfer to a plate and set aside.
To the same pan, add the onion and bell pepper and cook over medium heat, stirring occasionally, until the onion is translucent and softened, 6 to 8 minutes. Add the garlic, ginger, and curry paste and cook, stirring frequently, until fragrant, 1 to 2 minutes.
Add the rice and stir to toast until golden brown, 1 to 2 minutes. Add the broth, coconut milk, coconut aminos, fish sauce (if using), and a pinch of salt and stir to combine. Mix well and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and cook until the liquid is mostly absorbed and the rice is fluffy, 15 to 20 minutes, stirring halfway through to prevent sticking.
Squeeze in the lime juice and stir to combine. Add the cooked chicken thighs on top. Top with a generous sprinkling of cilantro or Thai basil, and green onion. To serve, divide among four plates or shallow bowls and garnish with sesame seeds and a lime wedge.
Store it: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months.
Reheat it: From the refrigerator, microwave until warm, 2 to 3 minutes. From the freezer, thaw in the refrigerator overnight, then microwave in 30-second increments until warm.
recipe notes
For a budget friendly swap use bone-in-skin-on chicken thighs! Keep an eye on the internal temp as they cook, they may take a bit longer than boneless thighs.
Vegetarian: Swap for two 14-ounce blocks of extra-firm tofu. Dice into 1/2-inch cubes and cook in the sauté pan until lightly brown and crispy on each side, about 10 minutes. Remove from the pan and prepare the rice as instructed. Add the tofu back to the pan before serving. Use low sodium vegetable broth.
Coconut milk: Swap for whole milk or light cream, or replace with additional broth. This will yield a less creamy rice, but still yum!
The spice level from the red curry paste will depend on the brand your use. If you prefer milder, I recommend Thai Kitchen (It’s the brand I used when testing the recipe and generally my fave curry paste).
Leftover half can of coconut milk? I’ve got you covered in the section below.
Lemony Chicken Thighs and Rice (DTAD pg. 137)
what I’m prepping
Maple Sausage Breakfast Sandwiches: I made a batch back in January and froze half of them, which has been so helpful when I need a filling breakfast quickly. I store mine wrapped in parchment and then in a sealed storage bag.
Honey Sriracha Meatball Bowls: Everyone is obsessed with Raquel Q’s HSMBs in the chat this week!! If case you missed it, these were a bonus recipe from January and Brian filmed a video tutorial for us if you need some convincing.
what I’m loving
Shirley Temple with a twist: I’ve been adding a splash of crushed strawberry vinegar to an icy glass with a Shirley Temple Olipop and it is absolutely perfect. Best served in icon glasses of course!!
Ceramic sauté pan: The pan I used when testing today’s recipe! It’s ceramic coated so everything just glides off the pan when you’re serving and it’s a dream to clean off. It’s also oven safe, which is perfect for other one-pan meals that require baking.
what I’m recommending
Family Style with Isabelle Jardin: When I was in NY last month Isabelle and I filmed my recipe for Garlic and Herb Spatchcock Chicken straight from DTAD! Isabelle is the best, we had so much fun in the kitchen. Watch the full ep!
Obsessed with the Best: If you’ve ever seen one of those side-by-side comparisons of 10+ chocolate chip cookie variations, chances are it was Ella Quittner! Her book, Obsessed with the Best includes all the cooking tips on how to make the best basics. It’s coming out this week, I just got mine, and I’m so excited to dive into it!
Let me know if you make today’s recipe and send pics in our chat. If you haven’t gotten your copy yet, now is a great day to order my cookbook Don’t Think About Dinner!
Made this tonight. I had just bought a rotisserie chicken - but this sounded so good I decided to make it anyway and skip cooking the chicken and start with the peppers & onion, and then followed to the end and added cut up rotisserie chicken. It was soo delicious!
does anyone know if this makes the house smell strong of curry? was thinking of halving the red curry paste. my boyfriend doesn’t want me to cook it if the smell lingers…