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One-Pot Thai Coconut Curry Chicken and Jasmine Rice
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Large pot with lid
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken thighs, cut into bite-size pieces
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons Thai red curry paste
  • 1 1/2 cups jasmine rice, rinsed
  • 1 (14-ounce) can coconut milk
  • 1 1/4 cups chicken broth
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 red bell pepper, thinly sliced
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, sliced

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
  • Add the onion, garlic, and ginger to the pot. Stir and cook for 2 minutes until the onion softens.
  • Stir in the curry paste and cook for 1 minute until fragrant.
  • Add the rinsed jasmine rice, coconut milk, chicken broth, fish sauce, and brown sugar. Stir everything together.
  • Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 15 minutes.
  • Remove the lid and stir in the sliced red bell pepper. Cover again and cook for 5 more minutes until the rice is tender and the liquid is absorbed.
  • Turn off the heat. Stir in the lime juice, then let the pot sit covered for 5 minutes.
  • Fluff the rice with a fork and top with chopped cilantro and green onions before serving.

Notes

If the curry tastes too mild after cooking, stir in an extra teaspoon of curry paste at the end. Leftovers reheat well in a covered skillet with a splash of broth to loosen the rice. Skip the fish sauce and use soy sauce instead if you need a vegetarian version, though the flavor will be slightly less traditional.
Course: Main Course
Cuisine: Thai
Equipment: Large pot with lid, Cutting board, Knife