Imagine a one-pan wonder that transforms ordinary ingredients into an explosion of Thai-inspired flavors that will transport your taste buds straight to culinary paradise! This Coconut Curry Rice with Chicken and Vegetables isn't just a meal—it's a quick, delicious adventure that promises restaurant-quality taste with minimal cleanup. Perfect for busy weeknights or when you're craving something extraordinary, this recipe will become your new go-to comfort dish that impresses both family and friends with its vibrant colors and irresistible aroma.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- Chicken breast
- Coconut milk
- Curry powder
- Rice
- Bell peppers
- Carrots
- Onion
- Garlic
- Vegetable broth
Instructions
- Prepare all ingredients by cutting chicken breast into 1-inch cubes, dice bell peppers and carrots into uniform small pieces, finely mince garlic, and thinly slice onions.
- Heat a large skillet or deep pan over medium-high heat and add a tablespoon of oil. Season chicken cubes with salt, pepper, and 1 tablespoon of curry powder.
- Sauté chicken pieces until golden brown and nearly cooked through, approximately 5-6 minutes. Remove chicken from pan and set aside on a plate.
- In the same pan, add a bit more oil if needed, then sauté minced garlic and sliced onions until fragrant and translucent, about 2-3 minutes.
- Add diced carrots and bell peppers to the pan, cooking for an additional 3-4 minutes until vegetables start to soften.
- Stir in remaining curry powder, then add uncooked rice to the pan, stirring to coat rice with spices and vegetables.
- Pour in coconut milk and vegetable broth, stirring to combine all ingredients. Bring mixture to a gentle simmer.
- Return cooked chicken to the pan, nestling pieces into the rice mixture. Cover and reduce heat to low.
- Cook covered for 18-20 minutes, or until rice is tender and liquid is absorbed. Avoid lifting lid too frequently.
- Once cooking is complete, let the dish rest for 5 minutes before fluffing rice with a fork and serving hot.
- Optionally, garnish with fresh chopped cilantro, green onions, or a squeeze of lime for added freshness.
Tips
- For maximum flavor, ensure your chicken is cut into uniform 1-inch cubes to guarantee even cooking and golden browning.
- Use high-quality curry powder and consider toasting it briefly in the pan before adding other ingredients to enhance its aromatic qualities.
- Don't rush the sautéing process—allowing chicken and vegetables to develop a nice caramelization will add depth to your dish's overall flavor profile.
- Keep the lid on while rice is cooking and resist the temptation to peek too often, as this helps maintain consistent moisture and even cooking.
- For a protein variation, you can easily substitute chicken with shrimp, tofu, or even chickpeas to suit different dietary preferences.
- Fresh herbs like cilantro or green onions aren't just garnish—they add a bright, fresh contrast to the rich, creamy curry base.
- If you prefer a spicier dish, add a pinch of red pepper flakes or a dash of sriracha during the cooking process.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 85mg
