Go Back
Close-up overhead view of Thai Chicken and Rice in a white bowl.
Print Recipe
4.75 from 4 votes

Thai Chicken and Rice (Easy One-Pan Recipe!)

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

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • Salt and pepper
  • 2 tablespoons avocado oil
  • 2 medium carrots, thinly sliced into matchsticks
  • 1 red bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons Thai red curry paste
  • 2 1/2 cups chicken broth
  • 1 (14-ounce) can coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut sugar
  • 2 cups uncooked white rice
  • 1 tablespoon lime juice
  • Optional toppings: Fresh cilantro, lime wedges, and red chiles
US Customary - Metric

Instructions

  • 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. Serve warm, garnished with optional toppings if using.

Notes

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

Nutrition

Calories: 680calories | Carbohydrates: 58g | Protein: 25g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 717mg | Potassium: 593mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4897IU | Vitamin C: 29mg | Calcium: 61mg | Iron: 4mg