One-Pot Thai Curry Rice

Every fall, I’m always craving a good curry, and I think Thai curry paste is one of the best things to ever exist. This one-pot Thai curry rice brings together juicy chicken thighs, red curry paste, and creamy coconut for a bold and tasty weeknight dinner!

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Thai red curry paste: Gives the dish its bright red color and aromatic taste. Go with your favorite brand, my go-to’s are usually Mae Ploy or Aroy-D.

Chicken thighs: Boneless thighs are key to getting the chicken and rice cooked at the same time. You can ask your butcher to do it for you or do it yourself (it’s quite easy!). Otherwise, thinly-pounded chicken breast could also work if you’d like a leaner option.

White rice: You can use either Jasmine or short-grain rice for this recipe.

Coconut milk, chicken stock, fish sauce, sugar, bell pepper: The ingredients to give our curry rice that rich, coconutty, savory taste. Bell peppers can be omitted if desired, but they add a natural sweetness and freshness to the dish which I really enjoyed.

Cilantro, lime juice, peanuts, chili oil: Some fresh garnishes to cut through the richness of the rice. Chili oil gives a bit of extra kick, while peanuts provide a light crunch!

Instructions

*The Recipe Card below includes all the full detailed instructions!

Marinate the chicken briefly in the curry paste and fish sauce.

Sauté the curry paste until fragrant. Add in the rice, coconut milk, chicken stock, fish sauce, sugar, and bell pepper. Lay the marinated chicken on top and let simmer until cooked.

Top with lime juice, cilantro, peanuts, and chili oil, if desired. Enjoy warm.

One-Pot Thai Curry Rice

Recipe by Ian

0.0 from 0 votes

Course: Uncategorized

Servings

2

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Every fall, I’m always craving a good curry, and I think Thai curry paste is one of the best things to ever exist. This one-pot Thai curry rice brings together juicy chicken thighs, red curry paste, and creamy coconut for a bold and tasty weeknight dinner!

Cook Mode

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Ingredients

• 3 tablespoons Thai red curry paste

• 3 to 4 boneless chicken thighs

• 1 tablespoon neutral oil

• 1 cup rinsed white rice

• 2/3 cup coconut milk

• 1/2 cup unsalted chicken stock

• 3 teaspoons fish sauce

• 1 teaspoon granulated sugar

• 1/2 bell pepper, julienned (red or green works)

• Garnish

• Cilantro, chopped

• Fresh lime juice

• Roasted peanuts or cashews, crushed

• Chili oil, to preference

Directions

• To a medium bowl, combine 1 tablespoon of the red curry paste and 1 teaspoon of fish sauce with the chicken thighs. Mix well to combine and let marinate for at least 15 minutes while you prepare the rest of the ingredients.
• Heat the oil in a medium, non-stick pot over medium-high heat. Add in remaining 2 tablespoons of red curry paste and let sauté for 1 to 2 minutes until fragrant.
• Add in the rice and cook for 1 minute, coating well with the curry paste.
• Pour in the coconut milk, chicken stock, remaining 2 teaspoons of fish sauce, sugar, and bell peppers, stir well and bring to a boil. Once boiling, lay the marinated chicken on top.
• Cover, and let simmer on medium-low for 15 minutes. Once the time is up, turn off the heat and let sit for another 10 minutes to finish cooking. The rice should be soft, liquid absorbed, and the chicken fully cooked.
• Top with the cilantro, lime juice, peanuts, and chili oil, if desired. Serve warm.

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