I’ve realized I have to have some sort of Thai-inspired meal at least once a week. And so what better than to make a recipe you can easily meal prep for the entire week, then put in containers for lunch? It’s healthy, packed with protein and SO MUCH FLAVOR!
This one pan Thai-inspired yellow chicken curry and rice is one of those recipes that once you make it, you’ll truly come back to it time and time again. It’s filled with wonderful flavors from fresh ginger, garlic, and curry powder, and packed with colorful veggies that cook right in the pan.
I made this recipe for the first time back in 2017 and it quickly became an AK staple (it’s even Abra’s favorite dinner!) Check out the full post below for simple ways to customize it and make it your own, and get ready for delicious meal prep all week long.
What you’ll need to make one pan yellow curry chicken & rice
Let’s chat about this fabulous coconut yellow curry chicken and rice. It’s packed with LOTS of crunchy veggies and flavor from garlic, coconut milk, turmeric and ginger. I’m in loveeee. Here’s everything you’ll need to make it:
- Chicken: I like to use boneless skinless chicken thighs for extra delicious flavor, but feel free to use chicken breast.
- Oil: you’ll need a bit of coconut oil to brown the chicken.
- Veggies: we’re adding in fresh green beans, red bell pepper, carrot & green onion.
- Rice: be sure to use white basmati rice so that it cooks up nice and fluffy. Do not use brown rice as it will take too long to cook.
- Herbs & spices: you’ll need garlic, ginger, cilantro, curry powder, turmeric, salt & pepper.
- Coconut milk: the rice and chicken will simmer in light coconut milk (from the can) to cook completely.
- Water: you’ll also need a little water for extra moisture to help the rice cook.
Customize this recipe
What I love about this curry chicken is that it’s incredibly forgiving and made with some of my favorite pantry staples. Here are some easy ingredient swaps and ways to make this chicken and rice your own:
- Use your fav veggies. Snap peas, broccoli, sweet peas, asparagus, and orange or yellow bell pepper would all be delicious.
- Swap your grain. I think quinoa would also be delicious in this recipe (you can use 3/4 cup), and readers have made it with cauliflower rice as well! Again, I would not recommend using brown rice as it will take too long to cook.
- Spice it up. Feel free to add about 1/8 teaspoon of cayenne pepper if you want this dish a little spicy.
- Add a little sweetness. Feel free to garnish with raisins or chopped dates for little bites of sweetness!
Can I make it vegetarian?
Sure! Simply swap the chicken for 1 package of cubed, firm tofu or 1 can of chickpeas. You’ll sauté the tofu or chickpeas the same way you do with the chicken, and then add them back to the skillet with the rice and veggies as written.
How to make yellow curry chicken and rice in one pan
- Brown your chicken. You’ll first briefly brown your chicken in your skillet with garlic, salt & pepper. No need to cook it all the way through.
- Saute your veggies. You’ll then saute your veggies a bit so that they start to get soft and absorb the savory chicken flavors.
- Add the liquid. Stir in that coconut milk, spice and lime juice, bring everything to a simmer, and then fold in the rice.
- Bring back the chicken. Nestle your chicken back on top of the skillet with your simmering rice and veggies, reduce the skillet to low, cover and cook.
- Unveil your creation. After 20 minutes the rice, chicken and veggies will be perfectly cooked and bursting with flavor. Garnish and enjoy!
Storing & meal prep tips
The best part about this recipe? It’s perfect for meal prep! Simply let the pan cool completely, divide the whole thing into 4 separate meal prep containers and place them in the refrigerator to enjoy all week long.
More one pan meals to try
- One Pan Tandoori Chicken with Spiced Coconut Rice
- One Pot Vegan Coconut Curried Brown Rice with Tofu
- Sheet Pan Moroccan Chicken with Sweet Potatoes & Cauliflower
- 30-Minute Spicy Thai Peanut Chicken & Sweet Potato Noodle Stir Fry
- One Pan Green Chicken and Rice (Green Arroz Con Pollo)
- One Pan Ginger Chicken Meatballs with Peanut Sauce
I hope you love this one pan yellow curry chicken and rice If you make it be sure to leave a comment below and rate it so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
One Pan Thai-Inspired Coconut Yellow Curry Chicken & Rice
Ingredients
- 1 tablespoon coconut oil, plus more if necessary
- 2 cloves garlic, minced
- 1 pound boneless skinless chicken thighs
- Freshly ground salt and pepper
- 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
- 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
- 1 cup white basmati rice
- To garnish:
- Fresh cilantro
- Diced green onion
Instructions
- Place a large deep 10 inch skillet over medium high heat. (If you do not have a skillet a large pot will also work very well!) Add in coconut oil and garlic. Once hot, add in chicken and season generously with freshly ground salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
- In the same skillet (it should be greased enough already for sauteing), add garlic, ginger, chopped green onion, red bell pepper, green beans and carrots. Saute over medium heat for 3-4 minutes to absorb pan flavors.
- Next add in coconut milk, water or broth, yellow curry powder, turmeric, lime juice and salt; stir well to combine. Bring to a simmer, then fold in the rice, making sure it is evenly distributed.
- Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20 minutes. After 20 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and green onion.
- To meal prep: This meal serves four. Place rice in a meal prep containers and top with 1 chicken thigh. Garnish with cilantro and green onions.
Recipe Notes
Nutrition
This post was originally published on November 6th, 2017, republished on January 13th, 2021, and republished on September 6th, 2022.
483 comments
Yum! Yellow rice is my jam 🙂 Everyone is talking about Stranger Things. I need to jump back on board!
It’s so, so good! And yes – a MUST watch 🙂
Moniques recipes never disappoint! Was so excited for this one and it came out delicious. I used instant brown rice because its what i had on hand (despite the warnings not to.. woops!). It still came out pretty good but I would try basmati next time. Would definitely make it again! #AKDINNERPARTY
Glad you loved it and that it turned out OK with the instant rice! Can’t wait for you to make it again 🙂
Could you use green curry paste instead of yellow?
absolutely! That would be fabulous!
Oh MY!!! I made this tonight (used chicken breast as my family doesn’t like thighs. Holy Cow!! It was amazing and my 10 year old daughter said, “Mommy please make that again!!!”. Yea Monique!!! I have never made a bad recipe from your blog. Thank you! Cindy xx
Thank you so much!!! I’m so happy you and your little one enjoyed it. 🙂 dinner winner!
This looks amazing. I’m excited to try it! If I make this with quinoa, should I still use 1 cup? Thanks!
Great question (and I will update this above): You should use 3/4 cup quinoa if you’re using that 🙂
I made this tonight, I’m sorry- but it was absolutely awful!! We love coconut yellow curry, and this totally missed the mark!! Too much ginger and lime! The taste was way off!! Not that creamy coconut curry comfort food we were looking for!! I tried to salvage it- but we ended up throwing the entire pot away! I followed the recipe to a T. besides using regular coconut milk. and I usually don’t do that with cooking. I won’t do that again. I’ll follow what I KNOW tastes good! If you’re looking for a creamy coconut curry- this is NOT the recipe for you.
Hi Shawna! So sorry to hear you didn’t like this one. I’ve made it dozens of times and it’s one of my most loved dinners by readers. I wish I could help troubleshoot as there’s only 1 tablespoon of ginger and a lime – if you give it a try again feel free to halve those!
I love a good Thai curry. Can’t wait to make this for lunch next week.
Enjoy!
Looks great! But …. other than doubling the time (from 20 minutes to 40), why do you recommend NOT using brown rice? Seems to me that if you have the patience, it’s worth it to have the whole grain. I’ve made similar simmering rice dishes with brown rice, so I’m wondering why this one wouldn’t work.
It didn’t cook evenly when I used brown rice and the chicken got dried out a bit, but you could try it and let me know if it works for you.
I just came to look at the recipe again cause after 20 mins my brown rice wasnt cooked……then i saw it LOL. waited another 20 mins which sucked cause i was starving but it is absolutely delicious
Brown rice takes forever! Which is why I prefer basmati 🙂 I’m glad you enjoyed this anyway!
I used instant brown rice and cooked it mostly before adding it, and it was fabulous!! Thank you! I moved far away from my favorite indian restaurant (10 hours), and this is the first time I attempted it.
Perfect! Glad you enjoyed this one Jennifer 🙂
Not sure if someone else mentioned this but wondering if making this with bone-in thighs would work better for brown rice because both need a longer cook time….
I haven’t tried it, so I’m not 100% sure. The brown rice does take significantly longer though so I wouldn’t recommend it!
This looks amazing! Do you add the rice uncooked or cook it (so that it’s nice and fluffy) and then add it? Can’t wait to make this!
Hi Hannah! You actually add the rice uncooked, as it will cook in the coconut milk + veggie mixture. Take a peek at the video – it’s very helpful for showing this step! Enjoy 🙂
On the ingredient list the rice says, white and fluffy, which made me think you meant cooked.
Apologies for any confusion! I’ve added a bit more detail to help.
Did you by chance take off the print option on your recipes? I wanted to print one and I don’t see it anymore.
Thanks!! Love all your recipes!!
Hi Erica! Currently working on a small glitch – apologies for any inconvenience. Glad you enjoy these!
No worries! Thanks for the update!
This is the first time I’ve made a coconut curry and omg I’m hooked! My grocery store didnt have yellow curry, so I used green and it was a delish substitution. I also subbed broccoli for green beans (bc I hate green beans and I had broccoli already), which was also a great substitution! I will definitely be adding this to my recipe rotation. OH! and another substitution – I had cauliflower rice, so I used that as well instead of basmati.
So glad you enjoyed this! Aren’t the curry flavors amazing? This recipe is great for adding in any of your favorite veggies 🙂
Amazing flavors! I’m on a roll today with your recipes! Now on to figuring out what to make next for meal prep…!
I was thinking of using cauliflower rice also, but wasn’t sure it would work. I figured rice would soak up some of the liquid, but not so with the cauliflower. Good to know you had good results. Thanks.
Monique, This was the first dish I have tried from your site. I was blown away at how delish it is. I was also surprised that only one serving was enough to fill me up. Being six foot and 210 guy. It is sometimes hard to feel me up on a healthy diet. Thank you for this recipe I’m looking forward to your Tomato Basil soup next.
Hi Corey! So happy to hear this – I always aim to make recipes that are not only delicious, but also filling! Enjoy the tomato basil soup, and I hope you try out some others here, too. My chili recipes are another great place for hearty dishes 🙂
Just made this dish. In addition to the vegetables you suggested, I added three mushrooms as well.
I had no green onions on hand so used one leek instead. I also used 1 tablespoon of yellow curry paste rather then the two you suggested in your recipe.
Great flavours-all done in my red creuset 🙂
Delicious! This is great for adding almost any vegetables you like 🙂 Glad you enjoyed!
looks delicious makes me hungry, I want to try cooking, thanks for the recipe
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Hi! This recipe looks fabulous but since we he a coconut allergy in our house, what would be a good substitute for the coconut milk?
Thank you!
Hi Lisa! You could try cashew milk in here 🙂
I have been making your recipes since 2012 but this one is by far my favorite! My husband and I really enjoyed it for our dinner this evening and I’m looking forward to eating leftovers to end the week. Keep up the hard work- Its been amazing watching you evolve and succeed over the years!
You’re an Ambitious Kitchen lifer! This makes me so happy 🙂 I’m glad you guys loved this one, too!
Thai food actually So Gorgeous and delicious when I last time visits I teste much food in many restaurants. I didn’t forget their soup. but after the read of this Recipe, I think Now time to make a Thai soup in my kitchen. Thank you Monique!
I hope you enjoy this one!
OMG this was amazing and super easy to make as long as instructions were followed. The only part that confused me a little bit was the description of the rice in the ingredients – I thought it meant add it already cooked (“nice and fluffy”), however luckily at the end I saw that the liquid should be absorbed and the rice should be cooked after the 20 minutes…. Thank you so much for this recipe!
I’m so glad you enjoyed! Noted on the ingredients list here (I describe basmati and nice and fluffy as it creates that texture 🙂 ). But yes, rice cooks up in the liquid!
I don’t see an option to print the recipe… bummer 🙁
Hi Tania! We’re currently working on a fix for this – apologies for any inconvenience.
Finally made this tonight! So good and flavorful! Loved how it was a one pot recipe! Now I have meals for this week! 🙂
Amazing! I’m so glad you enjoyed it. Delicious meals all week!
I’m a bit confused on the recipe. Garlic is mentioned twice in the ingredients, and twice in the instructions. Is garlic cooked with the chicken, and then more added with the veggies? Also, green beans are mentioned twice in the ingredients. Thanks! I’m going to give it a try.
Hi Carole! You’re correct – 2 cloves of garlic are cooked with the chicken, and then 2 more cloves are cooked with the veggies. I didn’t catch the second time green beans are mentioned (you may have read “green onions” as green beans!) The video helps to clear any of this up, too 🙂 Enjoy!
Monique I made this yesterday and my entire family LOVED it! Even the picky eaters. This will definitely be added to our recipe repertoire. xx
I made this for dinner tonight- so delicious! I have been following your recipes/blog for over a year now- everything is awesome!
Amazing! I’m so glad you’ve been enjoying 🙂
So great to hear! Perfect weeknight meal to feed the family 🙂
Made it just as written and it was delicious. I already have the ingredients to make it again. Thank you
Amazing! So glad you enjoyed!
I can’t wait to make this as written. I made it with shrimp and red curry paste (it’s what I already had) It was BOMB!! The whole family loved it. Well done Monique 😀
Delicious!! So glad you enjoyed 🙂
Made this tonight! A little spicy for me but my husband was in heaven. Would this work if I made the rice separately and just let the sauce and chicken simmer for the 20 minutes? Then I can control the spice level a bit so I have less sauce and my husband can load up on it. I love the flavors though. I have made other Thai curry recipes that were not as flavorful. Spot on!
Cooking the rice in the sauce actually allows the liquid to be absorbed (so that it doesn’t end up being soupy), but you could just heat the chicken & veggies in the sauce and scoop it over your cooked rice portion. Just know that the sauce may not absorb that much. Also, you could try using a yellow curry that’s less spicy!
Made this dish last night and it turned out great. I would not change a thing in this recipe. My family normally rank the meal from a scale between 1 and 10 with my daughter being most conservative in her assessment. This time she ranked it as a 9.5 which is the highest she has ever ranked anything! Needless-to-say this recipe is a keeper. Thank you so much for sharing this with us!
Thank you Steve! So happy your daughter enjoyed it!! I have another yummy dish coming soon that’s made in one pan that I bet she would love. Stay tuned!
So so delicious! My husband – who swears he doesn’t like curry (eye roll) – is currently eating seconds. This is going to be in our regular rotation.
Had to hop on here to leave a rave review! My family members and I absolutely loved it! I added a cube of chicken bouillon to the coconut milk before adding the rice and subbed chopped carrots for the peas. 10/10 amazing, restaurant quality. Will definitely be making this one again!
I’m so glad you and the whole family loved this one! It’s one of my favorite one-pan meals for the week 🙂 Enjoy!
Confirmed: do not use brown rice. Also, always read the whole recipe before shopping.
Yes! Sorry if you had some trouble with any of your substitutions!
Yes, the recipe has to be adjusted slightly for brown rice. I gave instructions in the comments for using regular or basmati brown rice which is more “health focused” than the white basmati rice option provided. It’s not hard to adjust and much healthier.
Please please please start frying your spices in the oil FIRST. Every time I watch a video of someone adding the spices late I cringe. I love your recipes but this is so essential!
I do typically cook the fresh spices in oil first!
Made this last night instead of watching the superbowl and I have no regrets! So delicious and now I have meals to eat for the week!
Sounds like a great choice to me! I’m happy you loved this one – perfect for meal-prepping.
So when do you add the garlic? Or is it a divided amount? The instructions have it being added twice: once before the chicken, and again after the chicken’s removed.
Add the first 2 minced cloves before you add the chicken to the pan, and then the second 2 minced cloves after you’ve taken the chicken out (right before you cook those veggies!)
Just made this tonight – amazing!!! Such good flavor and so easy to throw together.
So happy to hear that!! This is one of my go-to’s for weeknight dinner.
I used 7 chicken thighs, because 4 didn’t seem like enough with all of the other ingredients. It will definitely be enough for 6 or 7 servings, it made a big pan of food!
Yes this makes quite a bit! Hope you enjoyed it!
It was obvious (to anyone that cooks) that there was not enough liquid in this recipe to fully cook the rice. Decided to try it anyway since it got so many positive comments and yep – rice didn’t get cooked. Tried adding more liquid towards the end. Came out OK. Very disappointing.
Hi Ellen! According to the directions of a standard basmati rice package – it requires 1 1/2 cups of liquid. In this recipe there’s 1 3/4 cup of liquid from the coconut milk. I’ve never had trouble with the rice fully cooking, and haven’t heard of any trouble from others.
It turned out perfect just as written. It was a perfect consistency and the flavors simply divine.
I am thinking of serving it with cauliflower rice instead of basmati. Do you suggest adding less liquid? Thanks!
I would probably use a bit less liquid – I’m not sure how much the cauliflower rice will absorb the liquid, so just know that the consistency will be different than quinoa or basmati!
I have made this recipe successfully (deliciously!) several times with a can of lite coconut milk as written in the recipe. (Did not understand an above comment about not having enough liquid for the rice.) Currently, I only have full-fat on hand. Could I still use it? Would I need to add a bit more liquid since full-fat seems to be not as “liquid-y” as lite? Anyone tried it?
I only ever have full fat coconut cream and milk on hand and have made this twice with ff. Once using brown rice (yup takes longer) and once rice seperate. It was delicious both times.
It should still work but you can always add some liquid if you’d like!
Hi Monique. I love this recipe and have made it twice already. I’m just wondering if you think there would be a way I could do it in the slow cooker at all please?
Hi Kylie! I haven’t tried making this in the slow cooker, so I’m not 100% sure about the timing. Let me know if you give it a shot!
Love this recipe but my rice was a little undercooked because I could only find a 13.5oz can of coconut milk. What can I add to make up the difference? Water or chicken stock? Do you have any other one pot recipes that you would recommend for meal prep?
Hey Erika! You can add water or chicken stock for some extra liquid. Some other one pot recipes you might like are this Tandoori Chicken, this Moroccan Chickpea Quinoa Salad, and some more in this round up of meal-prep dinner!
I tried this last week. I was very nervous as I have a 6 year old and a 3 year old. For some reason, it came out spicier than I was expecting…maybe because I toasted the curry powder a bit? and my 6 year old will not touch spicy food for some reason. At any rate, I just dropped a dollop of plain greek yogurt on it and no one said a word about it being spicy! My 6 year old’s exact words were “this is glorious.” I will be making it again tonight.
Everyone’s spice tolerance is super different, but the dollop of yogurt sounds perfect here! I’m glad the family liked this one 🙂
Hi Monique, I made this last night for dinner and used whole coconut milk instead of lite, with added chicken stock to equal 15 oz, and we ended up having to add water and cook longer to get the rice to cook fully. Do you think it is because I used whole coconut milk instead of lite? Curious because I prefer whole. Thanks for the recipe! It still turned out yummy although diluted.
Hi Victoria! It could’ve been due to the thickness of the coconut milk, so I would recommend adding some more coconut milk or chicken stock next time.
I was just wondering if I wanted to one and a half the recipe would I one and a half the coconut milk? Has anyone tried making a larger quantity dish? Also wondering how spicy it is as we like heat (if I should add extra spice). I was thinking of making this with tofu instead, would you recommend baking the tofu and then adding it in at the end? Thanks so much it looks so delicious!
Hi Meagan! Yes I would one and a half the coconut milk. The spice depends on the curry powder you use, so if you like spice I would opt for one with some heat! And then for the tofu – baking it and adding it at the end should be fine, you might just want to reduce the liquid a bit.
would you be able to use jasmine rice instead of basmati?
Yes that should work!
wow that’s really good recipe, I love chicken rice 😀
thanks for the recipe
You bet! Enjoy 🙂
This was delightful! I am thrilled to have this recipe. This will be a regular addition to our menu plan (will also try it with shrimp, other veggies etcfor variety). The flavor was heavenly! Thank you so much! I am excited to have more tomorrow at lunch!
So happy you found this recipe, Kate! It’s perfect for customizing with different veggies + proteins too 🙂 Enjoy!
Hi! Can I substitute the fresh grated ginger with ground ginger?
Hi! Yes – I’d recommend just a teaspoon of ground.
WOW, this dish is incredible, we had our canteen chef make it for lunch, was a sell out in half an hour.
Many thanks for the inspirational lunch recipes.
Amazing! Glad everyone liked it 🙂
Hi, if I were to make this as meal prep, can you reheat it the next day or is it best to eat cold? Thanks.
You can definitely reheat it the next day 🙂 Enjoy!
hubby is mr picky and he loves this!!! he’s also Indian with an amazing indian cook as a mom and approves of this recipe!! its a staple in our house. YAY FOR ONE SKILLET DISHES!!!!!
SO happy to hear that! One pan dishes are the best 🙂
AMAZING!! 🤤
My fav!!
This recipe is AMAZING and is on regular rotation. However, I have a need to make it vegetarian. What do you recommend for a meat substitution? I figured tofu, but should I still fry it up in the coconut oil?
Thanks!
So glad you like it! Tofu or even chickpeas would be delicious in here. Enjoy!
I just made this as dinner prep and ate one of the portions- SO GOOD!!! I subbed quinoa for white rice and had to add a little water to the pan after taking the chicken out, it didn’t leave enough grease behind. Those are my notes, and I’m extremely satisfied with how this came out! It was delicious and I will DEFINITELY be making it again. Thank you!!
Perfect! So glad you loved this one, Sarah!
Hmm this didn’t turn out great for me because the rice turned out undercooked. Not sure why, as it seems everyone else had success. Is there anyway to re-cook/re-heat so the rice cooks fully?
That seems odd— what kind of pan did you use?! Perhaps your heat was too low?
Any suggestions on how to use calliflower rice in the recipe instead of rice?
Hi Sarah! People have swapped in cauliflower rice and followed the recipe as-is. That should work well!
Moving this recipe up to my top 3 favorites! I made it last night & it was amazing. Easy, delicious & hi leftovers!! And my 2 year old loved it (ya ya!). I made it exactly as you wrote it except used the full fat can of coconut milk I had on hand. Just so so good. Thank you for this one🙏🏼
So happy to hear that, Jennifer! This is one of my absolute favorite dinners. Glad you loved it too!
This dish is excellent. Very flavorful and easy to make.
Glad you liked it!
I made this for meal prep this week (my second time making it) & I just got a text from my third-shift working husband who said it’s “so good” he ate it for breakfast today because he was craving it. Haha! I’m thinking I’ll have to double the recipe to have dinner for the whole week next time.
Amazing!! So glad you guys loved it. It makes the best leftovers!
I love this recipe it give my chicken rotation a nice flare. I am going to make the rice and topping with grilled shrimp.
Perfect! Sounds like a great dinner.
Hi! I just wanted to let you know I made this last night and it was EXCELLENT. So easy to prepare, and it came out delish! I just subbed full fat coconut milk in for the low fat and it was delish!
Perfect!! Glad you loved it, and thanks so much for rating!
I forgot to give it 5 stars!
hi , would this recipe be ok for batch cooking , and freezing if i left the rice out and added it when used on the day
Sure! I think that would work well.
I get a lot of recipes online and I have never commented on any of them. But I made your Mama’s Puerto Rican Chicken and Rice and then tonight I made this recipe. Both recipes were outstanding! Both times I doubled the chicken so I would have leftovers and both tomes I was only left with one piece of chicken and a tiny bit of rice! Next time I’m going to have to double the rest of the recipe! Both my children (even the picky one) inhaled these meals. And even though they have such a depth of flavor both recipes couldn’t be easier to make. These meals are now part of my regular dinner rotation! For some reason it wouldn’t let me pick 5 stars but that is what I would choose!
Thank you for your comment, Cindy! So happy to hear that you’re finding some new go-to dinners that the kiddos love 🙂 All about flavorful, healthy meals that are nice and straightforward. Try these other one pan meals, too!
I am not even a huge fan of curry, but I( have just made this and it is SO delicious and creamy, I know I will keep returning to it. Thank you for sharing!
Not sure if someone has mentioned it, can you freeze this so that you can keep it for longer?
I think that would work well! 🙂
I would love to print and use your recipes but I usually discover your recipes while surfing on my iPad and when I try to print the recipe from my iPad, the print preview shows up then crashes immediately on all your recipes on this site and I cannot print it. Is anyone else having this issue? It means I end up forgetting and not using the recipe. I really hope this can be looked into and fixed as I love to print out the recipe I plan on using. Thanks!
Hi Kathy! Thanks for your note – we’re looking into a fix for print buttons on iPads. If you have access to a desktop computer, I’d recommend printing from there for the time being. Thank you again!
Will this keep keep we’ll overnight, I.e. delivering to a friend the day after I make it? Any suggestions on staging it and/or reheating it?
Yes! I recommend covering the full pan with tinfoil and then re-heating it in the oven at 350 degrees F for about 15-20 mins until it’s nice and warm.
I’m about to make this recipe for the third or fourth time — it’s easy, nutritious, delicious. I rarely have fresh ginger around so a teaspoon of powdered seems to be ok, have substituted veggies based on what needs to get used up, it’s very flexible. Thanks for publishing it!!
Such a great go-to dinner! This one’s great for customizing with your fav veggies. So happy to hear you’re loving it!
Hi there! I just went to the grocery store and could not find yellow curry powder or paste anywhere. Only red curry paste. Do you think this will be an okay substitute? Thanks!
Red curry paste is hotter tasting. If your store also carries green curry paste, I recommend using both to temper the hot spice and give it some flavor. My husband and I never use the red curry paste alone. Another option is Trader Joes who has a yellow curry sauce you could add. You’ll want more than 1 tablespoon and it will also add liquid so adjust accordingly. McCormick spices has a curry powder in its line. That’s yellow curry. It usually comes in the small jar.
Hi! Yes you can use red curry paste! btw: yellow curry powder and regular curry powder are typically very close in flavor, so if you find that feel free to use it! 🙂
Does this work with bone in thighs??
Yes!
To use either brown basmati or regular brown rice, I have modified the recipe in this way: Complete step two. Remove the veggies from the pan and set aside. Continue with step three adding 1 cup of water along with the rice and other ingredients. Bring to a boil and then simmer on low 10-15 minutes. Mix the veggies back in and top with the seared chicken. Simmer an additional 20 minutes. I have found brown basmati or regular brown rice to cook in 25-30 minutes. Some people say it takes 40 minutes. Adjust this recipe according to how your pans and stove heat work for you. These warnings to not use brown rice makes sense if you want to follow the recipe and get cooked rice in 20 minutes, but nutritionally, it’s terrible advice. White rice of any kind has no fiber and no nutrition at all. The B vitamins are stripped as the bran is basically sanded off the rice. It’s very easy to modify the recipe in this way and I’m surprised it wasn’t offered as an option as this is supposed to be a “health conscious” recipe. Otherwise, this recipe is delicious and works in a weekly lunch prep routine.
Good tips for making this with brown rice! I typically prefer white basmati rice for it’s texture in my one pan meals – this one is packed with veggies, fiber & protein, so I consider it both delicious and healthy (everyone’s definition of “health conscious” is different!) I simply warn others from using brown rice as I haven’t personally tested it that way and cannot recommend exact timing + measurements.
love this take on chicken and rice
AMAZING!!! My fiancé was skeptical of this recipe, however he said it may have been the best meal I’ve ever cooked!! The flavor profile was amazing, with the numeric, ginger, garlic, and curry powder. Love love loved it!!
So happy to hear that!! Such a great dinner staple.
Just made this tonight! It’s delicious. I added cumin and a little extra garlic to both the chicken step and other ingredients step. Delish!
Perfect! Glad you enjoyed!
We loved this!
I’m so glad!
I made this tonight and the timing was off for me. The rice had absorbed all the liquid but when we went to eat it, the rice was not fully cooked. Is there a way to re-cook it tomorrow when we reheat the leftovers? Or is it a lost cause? Other than that the flavor was great so I definitely want to save our other servings!
Sorry to hear you had troubles — the rice always cooks completely for me. Did you use jasmine rice? Also, did you use light coconut milk? it makes a world of difference as it’s more liquidy. You can add more water upon reheating, but I’m not sure that will completely solve the issue.
I’m new to cooking and this came out great!!! The video was super helpful too. Would love to make again.
Love that!! I’m so glad 🙂
Absolutely loved this!! Easy to make and sooooo flavourful! Kept really well for a few days in the fridge and I was the envy of the staff room when I brought it for lunch! I used full fat coconut milk accidentally but it still turned out wonderfully- just added a bit of water so I didn’t run out of liquid as the rice cooked and absorbed.
Amazing! So glad you enjoyed 🙂 love this one for meal prep.
This was absolutely delicious. Bold flavor. Easy cooking in one pot. I also used 1.5 cups of rice and it was still perfect. Thank you so much!
The perfect dinner! So happy you liked it.
I don’t remember if I have left a review for these already, but I figured I should do it just in case because people need to know how delicious this is. It has been one of my go to‘s for a long time for a lot of situations – great for hosting, and meal prep for me since I live alone. Made it with/for a friend the other night, who couldn’t stop raving about it (she doesn’t give compliments lightly), and said it might be the best thing she’s ever eaten. Haha! I always do extra spices, and this is great with the chili onion crunch from Trader Joe’s on top, too. 🙂 Thank you!
So happy to hear that, Noelle! Love this one for weeknight dinners and meal prep. Glad it was a hit with your friend, too 🙂
Another 5 star recipe! I did add in 1/3 cup of water with the rice and coconut milk. I only did that because my gas stove cooks hot and liquid tends to evaporate a little quicker. Otherwise i followed it exactly. It was delicious! My 9 year old daughter and husband both agreed.
Perfect! Great tip for hot stovetops. So happy this one was family approved 🙂
I made this last night and it was a big win with my family!!! This was dish was so flavorful and to think it was done in one pot. The only thing I will try next time is to add the green beans later in the cooking process since we prefer crispier veggies – though the carrots were perfect. Thank you for this wonderful recipe and will definitely be making again. Congratulation on your beautiful bundle of joy!!!! What a blessing!!
I’m so glad everyone loved it! And yes feel free to add those a bit later if you like them more crisp. Thanks, Karen!
This looks so good I really want to try it. What curry powder brand do you use or would recommend?
It’s delicious! I usually use McCormick curry powder.
Family loved it. The recipe is flexible, too. I substituted Quinoa to meet wheat restrictions, skipped the coconut milk because it messes with my stomach, and used firm tofu instead of chicken. Delicious! Love how I can throw a bunch of veggies into this and make it a one-pot-meal, so to speak. Prep time took a little longer than advertised.
Perfect! Glad those swaps worked out well. One of my favorite dinners!
Can I use frozen vegetables instead? Trying to figure out how to use frozen vegetables when cooking!
Yes frozen veggies would be great in this!
I’ve made this several times and it’s always a hit! Tonight I accidentally added a tablespoon of turmeric (oops- distracted cooking), which was a little intense, but an extra lime helped cut it and everyone still happily ate dinner (distracting toddler included).
Can you use ground ginger instead of fresh?
Sure you could try using 1/2 teaspoon ground ginger!
So.. I used brown rice since I missed the message at the bottom warning not to use brown rice. It took a reallyyy long time to cook, and the veggies got really soft. Still, flavor was amazing and would definitely recommend!
Whoops! Yes brown rice does take much longer to cook. Let me know if you give it a try with white rice next time!
Delicious! Garlic should go in on step 2, Not right away as indicated, or it will burn.
Hmmm I’ve never had that issue! Glad you enjoyed 🙂
I have absolutely zero complaints about this recipe — we absolutely love it!! I think I enjoy it even more than traditional curry because the rice is cooked with the rest of the dish & soaks up all that yummy flavor. I love all the one-pot chicken & rice variations you have – so tasty!
The rice cooking is such a game changer! So glad you’re loving the one pan meals here 🙂
This recipe is a favorite – it is so flavorful and so versatile! You can’t go wrong adding in any sort of veggie you might have on hand. I’ve even added a can of beans or chickpeas.
Absolutely! Glad you love it!
This recipe is so flavorful and freshly I love the crunchy veggies and using chicken thighs adds a great flavor.
Absolutely! One of my fav dinners 🙂
This recipe is tooo good and tooo easy! It’s very flavorful but not overpowering. My only recommendation would be to use a nonstick pan/pot since the chicken sticks to the pan a bit with the coconut oil.
So glad you like it! And yes a nonstick pan is great or using some extra coconut oil if you’re finding the chicken is sticking.
Quite yummy. We preferred it served with a dollop of greek yogurt
Perfect! Love that.
Loved this! I first made this back in June when it was way too warm for a full chicken and rice meal. But when I saw this in your email newsletter a few days ago, I decided it was worth giving it another shot now that it’s super cold out. Needless to say, this recipe is even better the second time around – I got to better appreciate the flavors and enjoy my veggies, which I’m excited to use the leftovers to make minestrone soup!
Amazing! So glad you loved this one!
We made this recipe as in tonight and WOW take us to flavour town! Love it and will definitely have it added to our regular menu plans
So happy to hear that!
AMAZING!!! I love these one-pan meals. You don’t have to be too strict with the amounts of vegetables and chicken (I used a 12 oz package of green beans and 2 large carrots), which is a great way to get extra servings out of the meal. Will definitely be making again.
Absolutely! So glad you love them!
I will be making this tomorrow and I will leave a comment but I just have to say, you have the best recipes I have ever tried! I just love everything about them and you are such a lovely and genuine person…so thank you ❤️
Thank you so much Nancy! Happy to hear you’re finding recipes here that you love 🙂 Enjoy!
Amazing!
One of our favs 🙂
I made this for supper tonight. Omg! It’s so easy to make, flavorful and the aroma….everyone should attempt this easy recipe.
The best dinner! Glad you loved it!
amazing! so tasty and love the ginger
Glad you enjoyed!
Delicious! Love the flavours. Will definitely make this again, And love the leftovers too!
So happy to hear that!
I’ve made this several times now and love it every time.
So happy to hear that!
I made this recipe twice – once with ted thai curry paste when I was out of yellow and it was delicious both times – fast, simple and turned out perfectly. I changed up the protein for tofu ‘steaks’ that I let marinate in some extra lime juice, curry paste and ginger.
Perfect! Great idea to try tofu, too!
Easy and delicious!! I used a Dutch oven instead of a skillet but otherwise followed the recipe exactly as written including cooking times. I wouldn’t change a thing. Definitely making this again!!
Perfect! Glad you loved it!
Made this last night, and it was SO GOOD! My husband says he doesn’t like curry so i didn’t tell him until after he ate 3 helpings that it had curry in it 🙂 He loved it.
Love it!! Best dinner 🙂
So good – this is a new favorite for us!!
I’m so glad!
This was delish! I used what I had on hand so made a few minor modifications such as using a diced half of a yellow onion instead of the green onions, full fat coconut milk and added some chopped cauliflower because I only had a couple ounces of green beans on hand. I also added about a half a cup of chicken broth since it seemed like it might be too dry and it turned out perfect. Can’t wait to make it again!
Perfect! So glad you loved it!
Made this a couple nights ago and my wife loved it so much that she wants it again tonight. I did chicken breast the first time, but will be doing thighs tonight. I added a cup of broth along with a can of coconut milk since it seemed a little dry at first and I added a few extra beans. Turned out amazing! I’m thinking of burying the chicken in the sauce for a more marinated taste. 10/10 – thanks!
This is my most favorite AK recipe. The flavors are wonderful and the rice turns out AMAZING. It’s super easy and a weeknight staple!
So glad you love it!!
i make it weekly!!! flavors are so good, super easy, one pan, and simple ingredients that you usually have on hand/buy weekly! thank you Monique for always helping me find easy, healthy, delicious recipes!!
So happy to hear that! One of our fav dinners, too.
This recipe is spot on and reminds me so much of two beloved Thai spots in Seattle that we haven’t been to in over a year due to COVID. Way to bring Seattle home! Only two notes: I think the chicken itself was ho-hum, and could be left out entirely for a great veggie dinner or substitute the chicken with pan fried firm tofu! But that rice. It’s just simply sublime. Also, I served it with lime slices on the side to squeeze on top. One squeeze and I was transported. This will be a repeat offender at my house…even when we can go out for Thai again!
Thanks for such a winner!
You could absolutely substitute the protein if you’d like! Glad you enjoyed 🙂
Very flavorful. I’ll definitely make this again.
5 stars! (Could only give 4🤷🏻♀️)
Glad you loved it!
This is go to dinner in our house, easy to make and delicious! I tend to throw in whatever veggies I have. I’ve made it with both basmati and quinoa and like it both ways.
We call this Thai style arroz con pollo in our house, and it is a family favorite. Super easy, minimal clean up, amazing taste. Easy to make friendly for baby led weaning too!
So delicious and easy to make. Leftovers are delicious as well!!
So flavorful and easy week night meal!
This is probably the most requested recipe from husband for dinner out of almost anything I make! We are obsessed! I have modified the recipe over time to increase the amount for more leftovers. I add chopped yellow squash and extra green beans and carrots. I also add 1/2 cup of quinoa in addition to the rice. I just add 2 tbsp. of extra water with a tablespoon. of chicken bouillon for more flavor. The extra vegetable release enough water so that it cooks perfectly fine without much extra liquid and find that I need to cook everything covered for about 30 minutes. (Keep in mind I also live in SLC, so altitude!) Thank you SO much Monique for your creative, healthy, and DELICIOUS recipes!
Made this last night and everyone loved it! I love that you use one pan and has lots of veggies, and it’s so flavorful!I always have to add more meat for my hungry boys and it worked out fine!
First time making anything with coconut milk and curry powder, and was so impressed! Will definitely make this again
Amazing! Glad you enjoyed 🙂
Made this the other night… only veggies I had were red peppers, onion and sweet potato to go with this rice and chicken. It was soooo good!!! Thank you for sharing this, it’s a keeper!
Perfect! Glad you loved it!
Even my husband who claims to not like coconut curry chows down on this one!
Love that! Perfect dinner.
Hello! I love this recipe when I’ve made it with Thai chili paste! Sadly last time I cooked it I used a whole lime like your recipe said and the plate fully tasted like lime! So from now on I’m using half a lime! I have a question, do you have any suggestions of what to do when you use a curry powder and it tasted way too spicy. What can I do to fix it?
There are different kinds of curry powder. Maybe you bought the spicy type?
This was DELICIOUS! So great for a cold winter day. I followed the recipe exactly as it was described and I did have to let the rice steam for a little longer to cook all the way through, but otherwise it was perfect!
This recipe is delicious! Super easy for a weekday meal and bursting with flavor. Easy to swap out veggies to use what you have in the fridge too!
Very tasty recipe! I made it for a family lunch and everyone loved it!
Made this recipe today and loved it! I didn’t want the rice so made it without and it turned out fine. Added some chopped chard at the end along with the other vegetables and will make this recipe often.
So easy and so good!!!
One of my favs, too!
Thai flavors cooked at home! I don’t consider myself much of a cook but can do this recipe and it turns out well. This is my second time using this recipe. I had to substitute lemon juice for lime, and used carrots, broccoli (frozen and microwaved to thaw), and celery.for veggies. Used chicken strips (frozen not fried or precooked).
Coconut milk: the store only had 13.5 oz cans and this time it was very thick so needed to add some water plus reduced the rice to 3/4 cup. I live in a small town so it is hard to find “light” coconut milk in a can the right size.
Otherwise, as other recipes I have tried on this site, works well and tastes good.
Perfect! This one’s great for customizing with what you have on-hand 🙂 glad you enjoyed!
I really just have no words. I made this for my family and they were blown away. Definitely would pay good $ for this. I’ve tried a lot of curry recipes & this one was by far the easiest. I love how it only took one pan & I was able to use whatever veggies were in the fridge (kale, mushrooms & fennel were my veggies)! Truly such an incredible recipe. Thank you!!
Amazing! So glad you loved this one!
This recipe is such a great week night meal! I love that it’s full of veggies and only uses one pan. This will definitely be added to our weeknight dinner rotation 🙂
The perfect dinner! Glad you loved it!
This one of my go tos. Super flavorful and delicious. I like to let the rice crisp on the bottom to give it some extra texture. Also, the leftovers on this one are amazing!
So happy to hear that! Perfect meal prep dinner 🙂
I am going to make this tonight. Is it easy to double?? Thank you!
You’ll just need a very large skillet!
This was really good and easy. The rice is so delicious. I used short grained white rice and full fat coconut milk and a mild curry powder. The rice needed
an extra 12-15 minutes even though I added 1 cup of chicken broth. I will definitely make it again with a few modifications: add the garlic after the chicken is removed so that it doesn’t burn, add more curry or a little hot pepper. I also substituted bias cut asparagus for the green beans. Thanks for this very tasty and adaptable recipe!
Glad you enjoyed! For the rice: the recipe calls for Jasmine rice and light coconut milk, so I would stick to that to ensure proper cooking time next time.
Eating this right now. Sooo satisfying and delicious. I disobeyed the rules and used brown basmati rice by cooking the rice itself according to the directions until there was 20 minutes left, then just stirred the rice and unreduced liquid into the veggies and coconut milk to finish cooking. So good!
Perfect! Followed the recipe and wouldn’t change a thing. Definitely a dinner I will repeat regularly. Bonus: My 9 month old DEVOURED this one!
Love that!!
I’ve made this recipe three times and still love it! I’d never experimented with curry on my own before, and this was just a simple and delicious recipe to make! I’ve added broccoli and whatever veggies I have on hand. My husband loves it, but thinks next time we should marinate the chicken first. Great recipe!
So happy to hear that! This one’s great for customizing. And yes, feel free to marinate beforehand (this one would be delicious!)
Is the rice supposed to go in cooked or uncooked? Listing it in the ingredients as 1 cup (nice and fluffy) seems like it should be cooked.
It goes in uncooked to create nice and fluffy rice! Thanks for the feedback 🙂
Super easy and tasty recipe! I used red curry paste as that’s what I had and added an extra 1/2 tablespoon of curry paste, would recommend adding some dried Chili’s when sautéing the veg if you want it spicy! Also, I made my rice on the side.
Loved this recipe! Thank you! I need a tip though … my rice was still crunchy … even after 45 minutes of simmering and liquid was gone. Flavor was amazing … I just don’t know how to get rice to cook better. Thanks again!
What kind of pan did you use? Did you use light coconut milk from the can? What kind of rice did you use? These all could influence how your rice is cooking! Let us know and we’ll help you troubleshoot.
Your instructions were a little unclear. You mention putting garlic in with the coconut oil, then later you say to add the garlic in with the vegetables. Then you said that the rice should be light and fluffy , making me think I should cook it ahead of time to be sure it’s fluffy, then you say to fold in the rice and it should be cooked after simmering all ingredients for 20”. We’re getting ready to eat it now so I’m hoping for the best!
Hi! Apologies for any confusion here. You’ll add garlic twice, as indicated in the ingredients list (once with the chicken and once with the veggies so there’s extra flavor). Noted on the rice, too! It goes in dry and cooks right in the coconut milk. Will update to make more clear 🙂 Enjoy!
Your recipes are absolutely amazing and so easy. I have never, ever enjoyed a recipe site like this. Every meal is literally planned around your recipes!
Love that!! I’m so glad 🙂
I thought this would be a home run, a one pan meal with ingredients we LOVE. But ours tasted very bland. Some cayenne or hot sauce would be a big help, but I think it could use even more flavor help than that. It tasted like… nothing, which I found very strange. I followed the recipe exactly and have used the same brand of yellow curry in other recipes, not sure where we missed the mark. But will definitely keep making your slow cooker yellow curry!
Sorry to hear that! I’m not sure what could’ve gone wrong and haven’t heard of that issue yet – so strange! If you try it again feel free to bump up the salt & pepper that you used, double check those other ingredients (fresh ginger, etc.) and throw in some cayenne.
This was delicious! I will absolutely be making it again. I was worried about making the rice in one pot (I always use a rice cooker) but it was great!
It seems strange to cook it all at once but makes the dish so flavorful!
So delicious! The instructions were easy to follow and this meal was quick to make. I love that it is also a one pan meal, my favorite for weekday dinners and easy cleanup!
Absolutely! Glad you enjoyed!
The flavours in this recipe are awesome. However I had some issues. The rice was a bit undercooked for me, but also a bit burnt on the bottom. I’d also personally cut the chicken pieces smaller next time. Will try again with a couple of tweaks.
it could be the rice you are using or the temperature of the heat. Make sure it is over low heat!
This is the first Ambitious Kitchen recipe I’ve made and it was delicious! I added mushrooms but otherwise followed the recipe and it came out perfect! Will make this one again for sure.
So happy to hear that! I hope you find more recipes here that you love 🙂
This is such a good recipe! I’ve made it twice and each time the rice stuck to the bottom of the pan and burned. How do I fix this?
It sounds like the heat may be too high? Try adding in an extra 1/3 cup water with the rice!
This was delicious. I made it as written except that I used sugar snap peas instead of green beans and I subbed quick cook brown rice for white rice. Oh I also served with a big dollop of whole fat yogurt. Yum!
Perfect! Love that!
Easily and delicious! Made a great lunch the next day too:
Absolutely! Perfect for meal prep.
I added an extra carrot to this and used a red onion instead of green onions since that was what I had on hand. I also used ground ginger in place of fresh ginger. It turned out well! The only thing I would do differently is make it spicy with some crushed red pepper. We love spicy food in our house!
Perfect! Great idea to add a kick of spice 🙂
So so good every time I make it, it’s a hit! Love the recommendation to use quinoa vs. rice too – thank you!
Absolutely! So glad you love it 🙂
Amazing dish – used quinoa instead and it was the same cooking time. The only only substitution I made was using chicken breast instead of thighs. Still tastes good BUT will use chicken thighs next time because I had to cook the chicken seperately half way through and it didn’t soak in the flavours as much. + had to clean another pan haha
Great idea to use quinoa, so happy you loved it! Hope you can try it with the chicken thighs soon 🙂
DELICIOUS!! This is a guaranteed crowd-pleaser. People who only eat one in my house ate two!! Thank you for this recipe. 🤩 Ive even been occasionally omitting certain different ingredients except for oil and vinegar and still always awesome!
SO happy that everyone loved it! Yay!
This recipe is in my family’s regular rotation. The spices make for a really comforting meal, and it’s a great way to use up whatever veggies you have on hand. I love to use asparagus in place of the green beans.
I was surprised at this recipe. All the great reviews. We’re i did agree it was pretty to look at that’s where my positive comments stop. It lacked flavor. The only real flavor I got from doing the recipe as written was chicken with a hint…very tiny…of curry. My husband nor my kids were impressed and we threw it all away. We are huge curry fans and this was not a win for our family. Maybe for those who like the lightest of curry flavors.
I’m so sorry you guys didn’t love it! I’ve never had that issue with it not being flavorful enough (and I love strong flavors!) It sounds like the curry you used wasn’t very strong–what brand was it?
Wow! This recipe is amazing! I followed the recipe and it was beyond expectations… warm, satisfying, packed with flavor and a bit of spice. My only change would be to double it. 1.5 pounds of boneless/skinless chicken thighs is about 4 thighs and this was not enough for second helpings. I made it on a cold November Sunday and was craving it the next day. I will definitely make it again.
I am so sorry, this comment was for the green chicken and rice! I have not made this recipe… yet
Haha no problem!!
This was such a hit with my husband that it’ll be a permanent in our menu rotation. I didn’t have any Thai Yellow Curry paste in my pantry, so I ad-libbed and used Thai Red Curry paste instead. I reduced the recommended amount and used 1 1/2 tsp, because of the heat. I will say one thing though (in my defense), the prep time took me nearly an hour! There is lots of cutting, dicing, trimming and slicing by hand before you can begin the cooking process. I would also recommend a slightly longer cooking time as there were a few crunchy grounds of rice to be found. Possibly add a touch of water to help the rice, as it quickly absorbs the can the coconut milk. And lastly, the lime. I chose a large lime which I discovered gave it a tart taste on sampling, so I added about a heaped tsp of brown sugar to counteract it, and it turned it around! I recommend down-sizing on the lime for accuracy. Yummy meal overall!
Thanks for the notes about the prep and cooking time + the lime. So happy to hear it was worth the effort! And great call on adding a little brown sugar 🙂
After having this bookmarked for months, I finally made it this week and it’s delicious! It took more like 30 minutes for the rice to fully cook for me, but that’s maybe because I doubled the amount of chicken. I used broccoli instead of green beans, but otherwise made this as written. The combination of spices+ginger+garlic+coconut milk is just soooo good! Will be making this again!
Good to know about the cooking time! SO happy you loved the flavors!
Hi. Do you not rinse the basmati rice beforehand? I have always rinsed the starch out before cooking.
Angela
Hello! I personally don’t but you definitely can if you want to 🙂
can you do it with fish? and would cooking time change?
Hi! Yes I think so, and it wouldn’t take as long. I probably wouldn’t recommend the browning step since the fish would likely fall apart, but up to you!
Could I use coconut cream instead?
I think it might be a little thick so I’d recommend thinning it out with some water if that’s all you have on hand 🙂
Another great recipe by this food guru! I’ve made this twice and this week will make it again.
My only problem was not having a tight-fitting lid for my nonstick fry pan. This time I will transfer everything to a pot for simmering.
Also I don’t use lime or cilantro and it’s easy to sub the non-rice veggies out for your favorites.
Aw thank you so much! Happy you loved it.
5/5. I doubled it as the three college kids and the teen boys are still at home. I doubled it before checking my spice inventory. My bad!!! I had to use one tablespoon of green curry paste and 1 tablespoon of Penzy’s yellow curry powder as that is what I had. Everything else was per the recipe. Hubs had thirds. My tiny mom had seconds. All the kids had 1-2 servings. I won’t have leftovers for lunch this week. Not sure how I have missed AK until now. After multiple recipe successes from this website, I am a believer. Sitting on the sofa and watching football while eating my second serving!
Amazing, I’m SO glad you all loved it and found AK!! So happy you’re here 🙂
This was a great dish for a SIBO diet! Just omit the garlic and onion. It really hit the spot and was so easy to make. It was so appreciated during what is a fairly challenging diet!
I’m so happy it was easily adaptable and that you enjoyed it! ❤️
This dish is so flavorful and so easy! I doubled it and had a few people over and everyone loved it plus we had leftovers. Its absolutely delicious!
I’m so happy you all loved it, Ashley! ❤️
Cooked it with quinoa instead of rice, it turned out fantastic! Went straight into “Faves” next to Turkey Chili, Mushroom Beef Pasta and Zucchini Loaf.
Have been your devoted fan for years, Monique. You are incredibly talented, I can always rely on your recipes to make fantastic well-spiced healthy food. Thank you for all your hard work! Love you.
Aw thank you so much, Sasha!! I’m so happy you’re here and that you’re loving everything 🥰🥰🥰
I like this recipe and I’m going to give it another try with some adjustments. I gave it 3 stars since I found it a bit bland (? Salt lacking) and the rice was mushy – I do wonder whether this had something to do with using a La Creuset pot as opposed to a pan?
Sorry to hear that, Rita, and appreciate the feedback! You’re certainly welcome to add more salt if you’d like; I often err on the side of caution since many of my readers like to use less salt. And yes the shape & size of the pan you cook it in will definitely change how the rice cooks. I’d recommend a pan next time!
I LOVE this recipe!! I’ve made it now weekly for months. It is perfect to make in a Staub or Le Creuset pot. However, I’m having trouble with the rice fully cooking. Each time it comes out a little underdone. Any tips are greatly appreciated!
Thank you, Danielle! Happy you’re enjoying it. It sounds like the liquid’s cooking off a little too quickly before the rice fully cooks. I’d recommend adding some water or vegetable/chicken broth — start with a half cup and if the rice still isn’t cooked once the liquid’s gone, you can add a bit more 🙂
Delicious! Will definitely make again. I think it would be perfect in an instant pot
SO glad you enjoyed it, Becky! Let me know how it goes in the Instant Pot 🙂
Served this for dinner tonight. Guests gave it a 5 star rating. I will be making this again.
So happy to hear that!
Ok I’m SO happy this is the Sept #AKDinnerParty !!! This has been one of my family’s favorites and best yellow curry. The coconut flavor is so amazing. It’s bright, flavorful, savory, creamy, and feels like a hug from the inside out. Not to mention it’s simple enough to quickly throw together after work or on a school night, but taste like restaurant quality. It also makes amazing left overs, so much flavor and so nourishing. Literally my favorite yellow curry recipe for years!!! 11/10
Amazing!! So happy to hear that 🙂 It’s one of our all time favs, too!
Flavors were great, easy and tasty dinner. I used chicken breast instead of thighs and it worked fine!
Perfect! Glad you enjoyed!
Tried this recipe and it turned out AMAZING! I would rate this recipe 5 out of 5 stars. Pretty easy and straight forward directions. The meal turned out fantastic. Lots of compliments! Will be cooking this again soon! #AKDinnerParty
Thank you so much!! I’m so thrilled to hear everyone loved it ❤️
#AKDinnerParty. So delicious and even better that it’s just one pan!
Right?! Love a good one-pan meal! Happy you enjoyed it 🙂
#AKDinnerParty I am a curry GAL and this recipe did NOT disappoint. So flavorful, the turmeric is a great addition. Also, LOVE that you only need one pan! I will definitely make this again soon.
Yessss 🙌 So happy to hear you loved it! Thanks for coming to the party!
Wow! This meal was delicious and came together quickly. The chicken was very moist. I didn’t have fresh ginger, so I used a 1/4 tsp of ground ginger and it worked out great. #AKDinnerParty
Yay!! Glad it turned out amazing. Thanks for your entry!
So yummy and flavorful! Can’t wait to keep making as the temps drop.
I’m so glad you loved it! Excited for you to make it again, too 🙂
This recipe came together so well and has a great balance of plenty of veggies with lots of flavor. I love the team behind these recipes – you all do such a good job with clear and concise directions. I can’t wait to have the leftovers for lunch!
#AKDinnerParty
Aw thank you, Lauren!! I’m so thrilled to hear you loved it and that the recipe was easy to follow ❤️ Thanks for coming to the party!
This was delicious!! Another hit with the family—my picky eater asked for seconds —yay!! Thank you for the recipe ideas!
#AKDinnerParty I love this recipe—very delicious—looking forward to leftovers for lunch tomorrow! Thank you for helping make dinner easier!
Yay!! I’m happy you loved it. Thanks for coming to the party 🥳
Tasty! My rice burned a little so watch that. Jazzed up with a little sriracha at the end! Thanks for another winner! #AKDinnerParty
Hi! It’s possible your heat was a bit too high. Glad it still turned out great!
This recipe was easy to make and didn’t take much time at all! Instead of rice, I used quinoa. Turned out fabulous. Had to leave the lid on a few minutes after cooking to allow the quinoa to soak up all the juices. Also I didn’t have carrots so used extra green beans from my garden! My fiancé went for seconds so that’s a great sign! (:
Nice! So glad to hear it worked well with quinoa 🙂 And love that you used your own green beans!
WOW this was absolutely delicious and came together so quickly. You could easily swap out veggies with what you have on hand, and I imagine it would also be great with chickpeas instead of chicken for a vegan alternative. Will definitely be a repeat dish in our household going into fall. Thanks, Monique! #AKDinnerParty
Yay!! I’m so happy you tried and loved it. Totally agree, chickpeas would be fabulous!
This was so delicious! My husband and 1 yr old (I didn’t add salt to his portion!) loved it, and my only regret was not doubling the recipe for leftovers!
I really wanted to love this! Unfortunately, this did not work out well for me. There was not enough salt. The sliced carrots were still hard at the 20 minute mark and the pan had a whole lot of rice stuck to the bottom. Plus, it lacked any real “wow” factor in flavor which was surprising because of all the yummy ingredients. I made this one for the #AKDinnerParty.
Hi, Emiley! So sorry to hear it didn’t turn out great. I wonder if your carrots were sliced pretty thick? And maybe the heat was a bit too high, causing a lot of water to evaporate before the rice cooked? Really appreciate your feedback though 🙂 We’ll still count this as a giveaway entry, of course!
Followed this recipe to a T exceept that silly me didn’t notice the second garlic addition..whoops! Oh, and I added more coconut oil during the veggie sauté since there wasn’t enough after the chicken cooked. So flavorful and easy! The 2 year old loved it to! YUM
#AkDinnerParty !!
So happy it turned out great and that your little one loved it, too!!
#AKDinnerParty I made this just as the recipe said and it turned out great!
So happy you tried and loved it, Leslie! Thank you so much for commenting ☺️
This was a great recipe to make for September. It is cozy while still being light. I thought there was a perfect amount of spice and I loved the addition of the lime. It gave a great pop to the dish. #AKDinnerParty
Yes, that’s why we chose it for this month! So glad you agree 🙂 Thanks for the review!
I love one pan recipes and this one did not disappoint! Plus soo many veggies! Will definitely be making again. #AKDinnerParty
SO glad you loved it, Michelle! Thanks for coming to the party 🥳
I havent made this yet but was thinking about using some gram masa with chilli power cumin jalapeños to give it a indian flavor
Love that idea!!
I absolutely love this recipe and have been making it for years! It’s super easy and sooo flavourful. This dish is perfect for meal prep or having guests over. Only having to dirty one pan is a bonus! Try it. You won’t regret it!
Yay!! Thank you so much for commenting 🙂 Don’t you love a one-pan meal?!
OMGEEE this recipe came together so fast and it’s delicious!!!! I am so excited to have this for the next few days for my meals! To note: I’m a vegetarian so I replace the chicken with tofu and mmm mmmm mmmmmm it’s so yummy!!!! If you’re looking for a healthy, quick, delicious recipe, this is it!!!
#akdinnerparty Loved this recipe so much! Just delish. And it really Is a one pot meal- while cooking chicken , chopped the veggies, then combine. Done! My kitchen was clean by the time dinner was done! I did not have green beans so used broccoli – still delish! Thanks Monique!
Woohooo! So happy to hear you loved it and that it was easy enough to put together 🙂 Thanks, Jenny!
So delicious!!! Such an easy weeknight meal that’s packed full of flavor. Will definitely be part of our dinner rotation!
I cooked it last night! I loved the color and all the different vegetable options you can add. Next time I will make a creamy lime sauce to drizzle on top.
I was inspired to make this recipe to enter the AK September Dinner Party giveaway and I’m so glad I did! I don’t usually choose to make recipes with curry, but this came out fantastic! I followed the recipe exactly, and it came out delicious. #AKDinnerParty
Yay!! I’m so glad you decided to make it and that it turned out great 🙂 Thanks for commenting!
#AKDinnerParty Wow! This is a delicious one pan meal. So easy to make.
Thank you! SO happy you loved it 🙂
I made this with chickpeas and it was so delicious and saucy and flavorful! It also came together so quickly, perfect for the weeknights. Will definitely be making it all the time this fall/winter!! #AKDinnerParty
Nice!! Love subbing chickpeas in here 🙂 Happy it turned out delish!
Wow wow wow this recipe is SO GOOD. I love that it’s one pan, loaded with veggies, and packed with flavor. So easy to make!
#AKDinnerParty
Thank you!! I’m SO happy you loved it. Thanks for entering the giveaway, too!
Five stars from me and my husband! I made with brown rice, so I knew it would take longer (about 45min) and it was great. Next time I want to try cauliflower rice.
Probably a 3 star from my kids lol, they loved the chicken, but not the rice. Oh well.
#AKdinnerparty
YAY! Thank you both! I’m so happy you enjoyed it. Hope the cauliflower rice works well, too 🙂
Such a delicious, nourishing, transition to fall meal! Made exactly as given in the recipe but next time I will sub whatever veggies I have in my fridge. Super versatile! And the 20 minutes it simmers for gives you the perfect amount of time to clean up from cooking so you don’t have to do it after!
Haha you’re so right about the timing!! Glad to hear you loved this one, and can’t wait for you to make it again!
Nice recipe, my husband liked it a lot! We used cauliflower rice (just skipped the water) and swapped chicken for shrimp. #akdinnerparty
That sounds so amazing!! I need to try that combo!
LOVED this #AKDinnerParty
My husband made and said it was easy to follow. The whole family really enjoyed it💗
Woohooo! So glad you all enjoyed it 🙂
Super easy one pan recipe, very flavorful and packed with veggies. Will make this again! #AKdinnerparty
Yay!! Thanks for your comment, Liz 🙂
I did not modify this recipe, had all the ingredients and loved it. I will be making this on a regular basis. Hubby loved it too.
Was delish and easy! Had a greasy mouthfeel but maybe bc too much coconut oil? Our 10 mo old loved it!
Hmm I haven’t noticed that at all but I appreciate the feedback! I wonder if the chicken thighs you used were particularly fatty… Glad it tasted great though 🙂
Easy and fast to make! Tasted great!
It was good but needed just a tad more flavoring
Thanks for your feedback! Did it need more salt? Or more spices?
This recipe is sooooo easy to make and is super colorful and flavorful. I love that it all cooks in one pan and is a quick weeknight dinner. I don’t usually cook with chicken thighs, but it was a nice change! #AKDinnerParty
So happy you loved it, Abby!! Thanks for commenting 🙂
I loved how easy this recipe was! One pot meals are always ideal but this recipe does not sacrifice on flavor! great to have throughout the week as well. Would definitely make again! #AKDinnerParty
SO happy you loved it, Ariana! Thanks for coming to the party 🙂
Delicious! I’m already looking forward to leftovers tomorrow and my 4 year daughter wouldn’t stop eating the green beans.
We made this tonight and wow! – great flavor combination! We used large pieces of chicken breast but agree the thighs would be better. Thank you for this tasty, fun to make weeknight meal! #AKDinnerParty
I’m so glad you enjoyed it! Thanks, Stacey 🙂
I’m usually a chicken breast gal, but this recipe was my first time cooking chicken thighs. It was SO delicious and full of flavor. Super easy for a weeknight meal and only one pan to clean up! Also,…my meat and potatoes, picky eater husband approves of this meal!! 🤣👍 Absolutely love your healthy recipes @ambitiouskitchen and love participating in the #AKDinnerParty 🎉
Yay!!! I’m so glad you both loved this one and that you enjoyed the flavor of the thighs in here 🙂
I felt that it was better to cube the cooked chicken. That way the chicken would go further. I feel it is many more than 4 servings so with the smaller pieces it is easier to divide.
That’s a great idea 🙂 Thanks for sharing!
Love that this was a one pot recipe and all the different textures/elements in the dish went so well together. The chicken was cooked perfectly and was falling apart which was so delicious. I would say the dish needed more of a cohesive flavor profile and was missing that kick for me. The coconut milk, garlic and ginger combo made the dish very fragrant so it smelled great in my kitchen. #AKDinnerParty
Hello! Thanks so much for the feedback 🙂 I wonder if the curry powder you used didn’t have a strong flavor? Or maybe it needed more salt to bring everything together?
Made this exactly as is and it was perfect! Thank you for the recipe!
#AKdinnerparty
So glad it came out great! Thanks for coming to the party 🥳
I’ve made this multiple times and was excited it was chosen for the #AKDinnerParty in September. Super easy and super delicious! I use yellow curry paste and love that the flavor only seems to get better as leftovers the next day! A friend came over and thought we had gotten Thai carry-out. It smelled (and tasted) that good. Highly recommend making it!!
Oh YAY I’m so glad you’re a fan!! Happy to hear your friend loved it, too 🙂
#AKDinnerParty This was a pretty quick and easy one, but I wish it had a little more spice! The curry flavor was good, but will definitely try to add paprika or even siracha next time I make it. My chicken also cooked a lot quicker than the 3-4 minutes per side!
Happy you enjoyed it! Totally fine to amp up the spice level 🙂 And I wonder if maybe your heat was really high!
Enjoyed this for dinner tonight. I used a Thai yellow curry powder blend and tofu instead of chicken. I cooked the tofu in the oven, but made everything else as directed. Will make again for sure.
#AKDINNERPARTY
Love the idea of tofu in here! Thanks so much for your comment 🙂 Glad you enjoyed it!
Wow this is delicious!! We followed the recipe but just used chicken breast since they tend to be more affordable. So many amazing flavors! My husband said it is definitely 5 stars. #AKDinnerParty
Just saw your post in the FB group! Yay!! Thanks for your entries 🙂
Oh my goodness! So delicious! We used chicken breast pieces but definitely thighs would have been better! Lovely combination of flavors and so versatile. It will be on our weeknight rotation and we will experiment with different veggies. Thank you for yet another great recipe Monique! #AKDinnerParty
Thank you, Stacey!!! I’m SO happy you loved this one 🙂
This recipe turned out so good! I used chicken breasts instead of thighs as that was all I had on hand, and it worked great! I also used frozen and thawed green beans and that worked perfectly as well! #AKDinnerParty
Nice! Glad it came out amazing 🙂
#AKDinnerParty AK never fails ESPECIALLY when it comes to Thai inspired meals. Not only was the recipe delicious, but so easy and a great quick weeknight meal. Roommate approved too! 👏🏻
Yay!! Glad you loved it, Courtney. Thanks for coming to the party 🥳
Another amazing recipe! I had to use jasmine rice since I was out of basmati but the cooking time still worked great, and I used sugar snap peas instead of green beans. The leftovers today were just as delicious as when it was fresh last night!
So glad those subs worked well and that you loved it, Melissa!!
I have been making Ambitious Kitchen recipes for years, but this is my first #AKDinnerParty and it’s fun to be part of your beautiful community! I just added this dish to my list of favorites – will be a great one to keep coming back to. I made pretty much as directed (swapped for Jasmine rice which I had on hand), but added peas and broccoli, and made a bigger batch to share with more friends. Super easy and yet flavorful and rich in taste.
Aww thank you so much, Katy! I’m SO happy you’re loving the dinner party and that this recipe came out delicious 🙂 Appreciate your comment!
Finally got a chance to make this tonight! I’ve made it with chicken before and decided to try tofu tonight and it still turned out so flavorful! This recipe is so easy and cozy! Definitely one of my go to dinners. Thanks for the recipe! #AKDinnerParty
So happy it was delish with the tofu! Thanks for coming to the party!
Loved how easy the recipe was to follow and that everything cooked in one pan! I actually used two pans though and cooked a double batch at the same time – one with chicken for my husband and one with tofu for myself, so it was more work but gave us leftovers to eat all week! A filling but not heavy meal. I did find the final dish needed a bit more of a flavour boost, so I added some lemon juice and quite a bit more salt for serving.
Such a great idea to make two batches, and to use tofu for one of them! And great call to add lemon juice + a bit more salt. Glad you enjoyed it 🙂
Incredible! So flavorful. This is a comfort meal that leaves you feeling good after. I made it with extra firm tofu and used asparagus instead of green beans because our store was out. It was perfect. Also love adding raisins at the end for sone fun sweetness!
This was seriously so delicious. Honestly I was skeptical of the green beans but they were perfect. I subbed quoina and wish I did rice for that true Thai flavor. Thank you for the perfect recipe!
You guys should try this, I already ate it. Very delicious and easy to make. The taste is great, my grandsons ask me to lfm a lot. Nice.
Perfect! So glad everyone enjoyed this recipe 🙂
The recipe has 2 cloves of garlic twice on the ingredients do we use 4?
Ah thanks for catching that! Yes, you are only supposed to use 2 cloves of garlic.
I made this for my family tonight & we devoured it – including my 14 months old son. He loved it! Will definitely be making again. Soo delicious
Yay! Happy to hear it came out great and that your whole family is loving it 🙂
I have a silly question— Did you use refined or unrefined coconut oil for this recipe?
You can use either, the biggest difference is refined has less of a coconut flavor than the unrefined so it just depends on your preference.
Excited to make this!!! Just a heads up, the garlic ingredient is written in twice
I make this every week, one of my absolute favorites!!!
So happy to hear that!
I thought this was really good and easy to make. I would probably use more red peppers and maybe sub cauliflower for green beans. Used chicken breasts instead of thighs and used two of those microwave rice pouches. This reduced the time to simmer to about 15 minutes. Added some naan and roasted cauliflower on the side. Made lots of leftovers.
Ah! Thank you so much! Glad you are loving this recipe ❤️🙂
This was amazing! Can’t wait to make it again.
I made this dish for a little Sunday dinner party with friends at my house and it was a HIT. I 1.5x the recipe and my measurements were probably a little off … BUT no one would’ve known. It turned out so amazing and will definitely make again. Thanks for sharing!
I am absolutely addicted to this recipe Monique. I made it for the first time in the fall and it’s been on my rotation at least 3-4 times a month since then. I can’t get enough of the coconut/turmeric/yellow curry combo. The only sub I made is basil in place of the cilantro because I don’t care for cilantro. Amazing!!!
Ahh this is amazing – so glad you are loving this recipe ❤️
Is this just as good with quinoa? I like to cook with whole grains as much as possible but I don’t want to sacrifice flavor! Thank you!
I haven’t tested this with quinoa, so I am not sure how it would work cooking wise, but it shouldn’t change the flavor at all.
I made this recipe almost exactly as written, but added a little more salt at the end. My husband raved about it! He asked me to add it to our rotation. Would highly recommend!
Hi there, I’m going to try this recipe tonight, may I ues regular rice or jasmin rice instead of basmati?
I’ve tried many of your recipes just haven’t posted at all!😉
Thank you
Jo-Ann
Nothing is said about cooking the one cup of Basmati rice. Do I assume that is one cup cooked or one cup dry measure??
Really awesome recipe! I have made it a few times, I now cook the rice separately as when I put the rice in with the veggies and chicken it never fully absorbed all the liquid/cooked correctly. I put the basmati in coconut milk, some broth, and some of the curry and turmeric in the pot and cook as the rice says, and then just add it in at the end. And I add pineapple tidbits 🙂
Aw yay! I am so glad you’re enjoying this recipe!
Still a favorite! Made this tonight for the first time in a while. And my 2 year old loves it 🙂
Yay! So glad this recipe is a hit for the whole family!
YUM! It was so good. I like the all in one pot.
I LOVE this recipe. I have come back to it so many times! So easy and fun to whip up and everything cooks together so perfectly. Even my three picky-ish kids all agree it’s a hit.
Amazing! Happy to hear it’s a hit with the whole family 🙂
This is the first recipe I’ve made with curry and I really like the flavor. This is an easy recipe to follow and makes for a great, one pan, filling meal. I’ve made this recipe with green onions, with white onions when I forget to buy green onions. I’ve made with brown rice, white rice. Brown rice took some time to figure out the exact time and liquid but I was eventually successful. But white rice is faster so I’ve been doing that most of the time. I’ve used fresh ginger or ground ginger, depending on what I have. Same with lime juice, try for fresh but if I forget I use the lime juice in my refrigerator. I have been skipping the peppers for sensitivity issues and adding more green beans. Still good without but wouldn’t skip if I didn’t have to.
Love that! This one’s great for customizing 🙂
WOW! One Pan Thai Coconut Chicken & Rice…this is an incredibly delicious meal! Everyone loved it. I couldn’t find “medium” curry powder at the grocery store so I bought hot AND mild and did half and half. Everything else I followed exactly. So yummy! Thank you for sharing this delicious creation!
Perfect! So glad it was a hit!
The recipe is very tasty, Delicious. Highly recommend. HOWEVER, now having made the dish two times, the time estimates for preparation are just completely unrealistic. There is no way, any normal human being could do all the chopping, peeling, measuring etc in TEN MINUTES. Maybe if you’re good, have a lot of counter space, and none of the ingredients has a problem (like you have to work over the green beans to cull out some bad ones) I’d say allow ONE HOUR at least.
The rice took longer than 20 minutes to cook–don’t have an explanation except that it’s a lot of food cooking in a big pan.
I can endorse the idea of using additional or different vegetables. For our taste, we could easily have been happy with 1/3 or more of the main vegetables.
So glad you enjoyed! And noted on the timing here, too – we’ll revisit and adjust accordingly!