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One-Pot Comfort Food

One-Pot Creamy Coconut Curry Chicken and Rice

By PanPotPlates Editorial TeamPublished Apr 8, 2026 | Updated May 11, 2026
Thai-Inspired 40 mins onepoteasycomfortfoodquickheartyweeknightglutenfreedairyfreebudget-friendlyleftovers

One-Pot Creamy Coconut Curry Chicken and Rice is a practical PanPotPlates recipe built for dependable weeknight cooking.

One-Pot Creamy Coconut Curry Chicken and Rice
Prep 10 min
Cook 30 min
Total 40 min
Servings 4
Difficulty easy
Cuisine Thai-Inspired

Recipe Details

Prep10 min
Cook30 min
Total40 min
Servings4
Difficultyeasy
CuisineThai-Inspired
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Ingredients

Servings 4
  • 1 tablespoon coconut oil or neutral oil
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 teaspoon turmeric powder
  • 1 can (14 oz) full-fat coconut milk
  • 1 1/4 cups jasmine rice, rinsed
  • 1 1/2 cups low-sodium chicken broth
  • 1 medium red bell pepper, thinly sliced
  • 1 medium carrot, peeled and thinly sliced
  • 1 tablespoon fish sauce (optional for depth, omit for strict vegetarian or allergy)
  • 1 teaspoon brown sugar
  • Juice of 1 lime
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Sliced green onions (for garnish)
  • Red chili flakes (optional, for heat)
Ingredients for One-Pot Creamy Coconut Curry Chicken and Rice
Ingredients for One-Pot Creamy Coconut Curry Chicken and Rice

Instructions

  1. Heat coconut oil in a large deep skillet or Dutch oven over medium heat.
  2. Add the chicken pieces, season lightly with salt and pepper, and sauté until browned on all sides, about 5-6 minutes. Remove chicken and set aside.
  3. In the same pot, add chopped onion and cook until translucent, about 3 minutes.
  4. Add minced garlic and grated ginger; cook for another minute until fragrant.
  5. Stir in red curry paste and turmeric powder; cook for 1-2 minutes to bloom the spices.
  6. Pour in the coconut milk and chicken broth, stirring to combine with the curry paste mixture.
  7. Add rinsed jasmine rice, sliced bell pepper, carrot, fish sauce, and brown sugar. Stir well and bring the mixture to a gentle boil.
  8. Return browned chicken to the pot and reduce heat to a simmer.
  9. Cover and cook until rice and chicken are cooked through and liquid is absorbed, about 20 minutes. Check once halfway through—if rice looks dry, add a splash of water or broth.
  10. Remove from heat and stir in fresh lime juice. Taste and adjust salt or seasoning as needed.
  11. Let the dish rest, covered, for 5 minutes before serving to allow flavors to meld.
  12. Garnish with chopped cilantro, sliced green onions, and optional red chili flakes for extra heat.
  13. Serve warm straight from the pot for an easy cleanup.
One-Pot Creamy Coconut Curry Chicken and Rice cooking in the recommended pan or pot
One-Pot Creamy Coconut Curry Chicken and Rice cooking in the recommended pan or pot

Tips

Pan Or Pot Required

This recipe is a true one-pot comfort food that simplifies cooking and cleanup.

Cookware Size Guidance

Use a large deep skillet, Dutch oven, or heavy-bottom saucepan with a minimum capacity of 4 to 5 quarts (3.8 to 4.7 liters) to prepare this one-pot creamy coconut curry chicken and rice.

Cookware Swap Guidance

aking this creamy coconut curry chicken and rice: Deep-sided sauté pan or heavy-bottomed frying pan: A sturdy skillet with at least 3-inch sides and a tight lid can substitute well, allowing proper browning and simmering.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

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