ONE POT THAI-INSPIRED CHICKEN AND RICE
on Aug 02, 2023, Updated Jul 22, 2025
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Nothing is more warming or heartier than a plate full of chicken and rice, and this Thai-inspired version is everything you could want and more! Chicken thighs, colorful bell peppers, and Jasmine rice cook together in a coconut and curry-based sauce for the easiest one pot dinner.
Let’s set the scene. It’s Monday night. You’ve had a long day and are hungry! You’re craving a home cooked meal, one that is flavorful and comforting but won’t require a ton of cleanup.
Well, this One Pot Thai-Inspired Chicken and Rice is here to save the day — or at least the evening!
The key to this Thai-inspired dish is the use of both curry powder and curry paste.
The yellow curry powder seeps into the rice, turning it a beautiful golden color. The curry paste adds a bit of a kick. I’m always looking to pack as much flavor into a single dish with minimal work.
But no matter what day of the week it is, I have a feeling that this homey chicken and rice dish will become a family favorite.
Give it a try and let me know what other one-pot recipes you’d like me to create over on Instagram, @olivia.adriance!
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Ingredients for One-Pot Thai-Inspired Chicken and Rice
Most of these ingredients I keep at the ready in my pantry and fridge. That way I know that no matter how late it is, I can whip up a comforting, healthful meal ASAP.
- Chicken: I’m a huge fan of boneless, skinless chicken thighs. They tend to be juicier than chicken breasts and easier to cook. Fun fact, chicken thighs tend to contain more iron than breasts!
- Veggies: Onion, colorful bell peppers, and tomatoes add vibrancy to this rice-based dish.
- Coconut Milk: Look for full-fat coconut milk. It’s richer and creamier and definitely worth it. @nativeforestbrand and @thekindeeco are my go-to’s, but the organic 365 brand from @wholefoods is great too.
Pin this recipe for later!
Pin It- Bone Broth: This bumps up the nutritional profile of the dish and thins out the sauce a bit too.
- Spices and Pastes: For the ultimate flavor, you’ll need fresh ginger, yellow curry powder, and red curry paste. I used @mikesorganicfoods curry paste and @frontiercoop curry powder.
Recipe Tip
The spiciness of the dish will vary based on which paste and powder you use. My favorites are listed above.
- Jasmine Rice: Quick-cooking jasmine rice soaks up all the goodness from the curry sauce.
- Garnish: To top this off, I like to add chopped cilantro and a squeeze of fresh lime juice. If you don’t like the taste of cilantro, you can swap for fresh basil instead.
How to Make Thai Chicken and Rice
Start by grabbing a large pot and heating it over medium-high heat. Add a drizzle of avocado oil.
If searing the chicken thighs, season them generously with salt.
Sear for a few minutes on each side. Remove the chicken when both sides have been seared. The chicken won’t be cooked all the way just yet.
If you’re not searing the chicken thighs, skip to this step. Add the coconut milk, bone broth, lime juice, ginger, curry powder, curry paste, fish sauce, and coconut sugar to a bowl and whisk to combine.
Add another drizzle of avocado oil. Sauté the onions and peppers for 3 to 5 minutes, scraping up any remaining chicken bits, and season with salt and pepper.
Add the garlic and tomatoes and cook for a couple more minutes.
Add the coconut milk and curry mixture to the bowl and bring to a simmer. Add the rice, stirring to incorporate.
Nestle the seared or raw chicken thighs into the pot, reduce heat to medium/low, cover, and cook for 25 minutes.
Once the 25 minutes are up, remove from the heat and let the dish sit for a few minutes for all the flavors to distribute.
When ready to eat, serve with lime juice and fresh basil and/or cilantro. ENJOY!
More One-Pot Favorites:
- One Pan Sausage, Onions, Peppers, and Rice
- One Pot Chicken Piccata and Rice
- One Pot Ground Mongolian Beef Ramen Noodles
- One Pot Hidden Organ Meat Bolognese
ONE POT THAI-INSPIRED CHICKEN AND RICE
Ingredients
- 4-6 boneless, skinless chicken thighs
- 1 onion, diced
- 2 bell peppers, large diced
- 2 cloves garlic, minced
- 3 roma tomatoes, large diced
- 1 can coconut milk
- ½ cup chicken bone broth (or regular chicken broth or stock)
- Juice of 1 lime
- 1 inch piece of fresh ginger, grated
- 1 tablespoon yellow curry powder
- 1 heaping tablespoon red curry paste (see note)
- 1 tablespoon fish sauce (optional)
- 1 tablespoon coconut sugar
- 1 ½ cups jasmine rice
- Salt and pepper, to taste
Garnishes:
- Cilantro and/or basil
- Fresh lime juice
Instructions
- Heat a large pot over medium-high and add a drizzle of avocado oil.
- (Optional Step): Season the chicken thighs generously with salt and sear for a few minutes on each side. You can skip this step entirely, but I prefer to sear them first, as it adds a nice, juicy flavor.
- While the chicken cooks, add the coconut milk, bone broth, lime juice, ginger, curry powder, curry paste, fish sauce, and coconut sugar to a bowl and whisk to combine.
- Remove the chicken from the pot, and add another drizzle of oil. Sauté the onions and peppers for 3 to 5 minutes, scraping up any remaining chicken bits, and season with salt and pepper.
- Add the garlic and tomatoes and cook for a couple more minutes.
- Add the coconut milk and curry mixture to the pot and bring to a simmer.
- Add the rice, stirring to incorporate.
- Nestle the chicken thighs into the pot, reduce heat to medium/low, cover, and cook for 25 minutes. Note, if you didn’t sear the chicken beforehand go ahead and add it in now.
- Once the 25 minutes are up, remove from the heat and let sit for a few minutes for all the flavors to distribute.
- Serve with lime juice and fresh basil and/or cilantro. ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such an easy and flavorful recipe. Love it! We have this pretty often. Thank you!
Thank you so much, Lisette!
I love this recipe but it always burns to the bottom of my pot when I cook it! Is there anything i can do to prevent that?
Hi, Maddie! I would turn down your heat a bit and just let it cook a little bit longer if it needs. But the lower heat will help the bottom not burn
The BEST!!! So yummy and Easy to throw together. this recipe is consistently in our dinner rotation.
So happy to hear that, Reid! Thank you!