Description
This One-Pan Thai Coconut Chicken Curry is a flavorful and easy-to-make dish featuring tender chicken thighs simmered in a fragrant coconut curry sauce with vibrant vegetables. It’s cooked in a single pan for convenience, paired perfectly with fluffy basmati rice and fresh garnishes for an authentic Thai-inspired meal.
Ingredients
Scale
Protein and Fats
- 1 tablespoon coconut oil, plus more if necessary
- 1 pound boneless skinless chicken thighs
Vegetables & Aromatics
- 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
Liquids & Spices
- 1 (15 ounce) can lite coconut milk
- 1/2 cup water or broth
- 1 tablespoon medium yellow curry powder (or 2 tablespoons yellow curry paste)
- 1 teaspoon ground turmeric
- 1 lime, juiced
- ½ teaspoon salt
Grain
- 1 cup white basmati rice
To Garnish
- Fresh cilantro
- Diced green onion
Instructions
- Prepare Ingredients: Mince the garlic, grate the ginger, chop the green onions, julienne the red bell pepper, trim and cut the green beans, and slice the carrots. Rinse the basmati rice under cold water until the water runs clear.
- Sauté Aromatics and Chicken: Heat 1 tablespoon of coconut oil in a large deep skillet or pan over medium-high heat. Add the chicken thighs and sear them until browned on both sides, about 3-4 minutes per side. Remove the chicken from the pan and set aside. In the same pan, add the minced garlic, grated ginger, and chopped green onions; sauté for 1-2 minutes until fragrant.
- Add Spices and Vegetables: Stir in the yellow curry powder (or paste) and turmeric, coating the aromatics. Add the bell pepper, green beans, and carrots, stirring to combine and cook for 3-4 minutes to soften slightly.
- Simmer with Liquids: Pour in the lite coconut milk and 1/2 cup of water or broth. Return the chicken to the pan, nestling it among the vegetables. Bring the mixture to a gentle simmer, cover, then reduce heat to low and cook for 15-20 minutes until the chicken is cooked through and vegetables are tender.
- Cook the Rice: While the curry simmers, cook the basmati rice according to package instructions or by boiling 2 cups of water, adding the rice, covering, and simmering on low heat for 15 minutes until water is absorbed and rice is fluffy.
- Finish and Season: Once the curry is cooked, stir in the lime juice and salt to balance the flavors. Taste and adjust seasoning if needed.
- Serve: Plate the basmati rice and ladle the Thai coconut chicken curry on top or alongside. Garnish with fresh cilantro leaves and diced green onions for added freshness and color.
Notes
- You can substitute chicken thighs with chicken breasts but adjust cooking time accordingly to avoid drying out.
- If you prefer a spicier curry, add fresh sliced chili or increase the amount of curry paste.
- For a vegetarian version, omit chicken and add tofu or chickpeas as protein alternatives.
- Leftovers store well in the fridge for up to 3 days and reheat gently on the stove or microwave.
- Use low sodium broth to control salt content.
