This one pan Thai-inspired yellow curry chicken and rice is the kind of recipe you’ll make once — and then keep coming back to again and again. It’s loaded with bold flavor from fresh ginger, garlic, curry powder, and turmeric, plus a rainbow of vegetables that cook right alongside tender chicken and fluffy basmati rice.
Originally created years ago, this dish quickly became a favorite thanks to how easy, satisfying, and meal-prep friendly it is. With nearly 40 grams of protein per serving and everything cooked in a single pan, it’s perfect for busy weeknights.
What You’ll Need
This coconut yellow curry chicken and rice is packed with wholesome ingredients and warming spices.
Protein
- Boneless, skinless chicken thighs (for extra flavor and juiciness)
You can substitute chicken breast if preferred.
Oil
- Avocado oil for browning the chicken and sautéing vegetables.
Vegetables
- Green onions
- Carrots
- Red bell pepper
- Green beans
Rice
- White basmati rice (rinsed well for fluffy texture)
Do not substitute brown rice — it requires a longer cooking time.
Flavor Boosters
- Garlic
- Fresh grated ginger
- Yellow curry powder (or curry paste)
- Ground turmeric
- Salt & pepper
- Fresh cilantro
Liquid Base
- Lite or full-fat coconut milk
- Low-sodium chicken broth (or water)
Garnish
- Fresh lime juice
- Extra cilantro and green onions
- Sliced Thai chile (optional for heat)
Easy Ways to Customize
This recipe is very flexible. Try these swaps:
- Change the veggies: Snap peas, broccoli, asparagus, sweet peas, or different bell peppers all work well.
- Swap the grain: Quinoa (¾ cup) can be used instead of rice. Cauliflower rice works too for a low-carb option.
- Add heat: Stir in a pinch of cayenne or top with hot sauce.
Make It Vegetarian
Replace the chicken with cubed firm tofu or a can of chickpeas. Sauté as you would the chicken and use vegetable broth instead of chicken broth.
Can You Skip Coconut Milk?
No — coconut milk is essential for both flavor and proper cooking liquid in this recipe.
How to Make It (One Pan!)
- Brown the chicken
In a large oven-safe Dutch oven or braiser, heat oil and sear the chicken with salt and pepper until golden (it doesn’t need to be fully cooked). Remove and set aside. - Sauté the vegetables
Add more oil if needed. Cook green onions, carrots, and bell pepper until softened. Stir in garlic, ginger, curry powder, and turmeric and cook briefly to release their aroma. - Toast the rice
Stir in rinsed basmati rice and cook for about 1 minute to lightly toast. - Add liquids & assemble
Stir in coconut milk, broth, green beans, and salt. Place the chicken on top, nestling it into the rice mixture. - Bake
Bring to a gentle boil, then cover and transfer to a 375°F oven. Bake for 20–25 minutes, or until rice is tender and chicken is fully cooked. - Finish & serve
Squeeze fresh lime juice over the top and garnish with cilantro, green onions, and Thai chile.
Meal Prep & Storage Tips
This dish is ideal for meal prep.
- Let cool completely.
- Divide into 4 airtight containers.
- Store in the refrigerator for up to 4 days.
Reheat gently in the microwave or on the stovetop.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves: 4
This one pan yellow curry chicken and rice is vibrant, comforting, and protein-packed — a flavorful dinner that’s as practical as it is delicious. Perfect for weeknights and even better the next day. Enjoy!