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One-Pan Coconut Chicken Curry and Rice is an easy one pot dinner with coconut milk and basil and little spice. This is a Thai inspired easy dinner that only takes one dish! Whenever I can make a one-pot meal, that recipe is a keeper!
One-Pan Coconut Chicken Curry and Rice
If you counted how many Thai recipes there are on my site, I’m pretty sure it would be about three: These Peanut Noodles, this Thai Coconut Peanut Chicken, and this Sesame Chicken Dip.
It doesn’t help that was banned from making anything curry or anything in the crockpot for that matter when we were first married in our small little college apartment. Because our apartment was so small, anything you cooked really soaked in your clothes and you wore that smell for days after.
And because I’m The Girl Who Ate Everything, I needed to give curry another go. Guess what? My family loved it. Okay, I take that back. Kids loved it. My husband said, “It’s good if you like curry.” So I guess I’ll take that as a positive from him.
I’ve been reading The Flavor Bible which basically tells you what flavors go well together. For curry it said coconut, basil, red chile peppers, garlic, coriander, and cumin were all flavors that go well together which is why I included them in this dish.
You know me. I like to keep my recipes simple without too many crazy ingredients. So if you don’t have a red chile pepper, use red pepper flakes or a jalapeno. If you don’t have ground coriander, use about 1 tablespoon chopped cilantro. See, I gotchyourback.
This One-Pan Coconut Chicken Curry and Rice is such an easy dish and a Thai inspired meal that hopefully you’ll love as much as us.
Yield: 6 servings
This One-Pan Coconut Chicken Curry and Rice is an easy one pot dinner with coconut milk and basil and little spice.
- 2 tablespoons olive oil
- 1/2 cup white onion, diced finely
- 1 red chile pepper, diced (can sub 1/2 teaspoon red pepper flakes for this or a jalapeno)
- 1 lb boneless skinless chicken breast, diced into 1-inch pieces
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons curry powder
- 1 teaspoon coriander
- 1 cup uncooked long grain white rice
- 1 cup chicken broth (I like to use Better than Buillion paste with water)
- 1 (14.5 ounce) can coconut milk (I like Thai kitchen)
- 1 teaspoon salt
- 1 teaspoon minced ginger
- 2 tablespoons chopped basil leaves
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In a large skillet, heat oil over medium high heat. Add the onion and peppers and sautee for a couple of minutes. Add the chicken and sautee for 5-6 minutes or until no longer pink. Add more oil if needed while cooking.
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Add the garlic and sautee for the last minute of cooking. Push mixture to the side of the pan.
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Add the remaining tablespoon of olive oil, Add the curry powder, coriander, and rice. Sautee for 30 seconds. This helps the spices bloom. Quickly add the chicken broth, coconut milk, and salt.
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Simmer covered over low heat for 15-20 minutes or until rice is tender. Stir in the ginger for the last couple minutes.
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When rice is tender, stir in basil and serve.
