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Close-up overhead view of Easy Thai Chicken and Rice in a white bowl.
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5 from 3 votes

Thai Chicken and Rice (Easy One-Pan Recipe)

This Thai Chicken and Rice recipe is bursting with spicy Thai red coconut curry flavors. It is quick, easy to make, and perfect for dinner!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main
Cuisine: Thai
Keyword: Thai Chicken and Rice, Thai Chicken with Rice
Servings: 6 servings
Calories: 680calories



  • Season the chicken generously on all sides with salt and pepper.
  • In a large frying pan or pot, heat the oil over medium-high heat. Cook the chicken for about 5 minutes, until it begins to brown and releases easily from the pan.
  • Flip the chicken over and cook the other side for an additional 5 minutes until browned. Transfer the chicken to a plate and set aside.
  • Add the carrots and bell pepper to the same pan. Sauté for about 3 minutes, until slightly softened.
  • Stir in the garlic, ginger and curry paste and cook for another minute until fragrant.
  • Stir in the broth, coconut milk, fish sauce, sugar and rice. Bring mixture to a simmer.
  • Return the chicken to the skillet. Reduce the heat to medium-low, cover and cook for 15-20 minutes, until all of the liquid is absorbed and the chicken has reached an internal temperature of 165ºF (74ºC).
  • Stir in the lime juice and serve warm, garnished with optional toppings if using.


Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.


Calories: 680calories | Carbohydrates: 58g | Protein: 25g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 712mg | Potassium: 654mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4897IU | Vitamin C: 36mg | Calcium: 63mg | Iron: 4mg