SuChef Recipes
Thai

Coconut Curry Chicken with Jasmine Rice

Creamy Thai coconut curry with tender chicken and fragrant jasmine rice. Rich red curry paste, coconut milk, and fresh herbs create a perfectly balanced dish.

40 minmedium4 servings
Coconut Curry Chicken with Jasmine Rice
Prep Time
15 min
Cook Time
25 min
Total Time
40 min

Ingredients

Equipment

  • Medium pot with lid
  • Large skillet
    Alternative: 12-inch for 6+ servings
  • Wooden spoon

★ = Essential

Instructions

  1. Rinse Jasmine rice until water runs clear. Add to pot with 450ml water and pinch of salt. Bring to boil.

    Rice coming to boil
    ✓ Checkpoint: Water at full rolling boil

  2. Cover rice, reduce to low heat and simmer for 15 minutes. Turn off heat and let steam 5 minutes.

    Rice cooking
    ✓ Checkpoint: Rice is tender and water fully absorbed

  3. Heat oil in large skillet over medium-high. Add Yellow onion and Garlic cloves, cook 2 minutes until fragrant.

    Aromatics sautéing
    ✓ Checkpoint: Onion translucent and garlic golden

  4. Add Boneless chicken thighs and cook 5 minutes until browned on all sides.

    Chicken browning
    ✓ Checkpoint: Chicken no longer pink on outside

  5. Stir in Thai red curry paste and cook 1 minute. Pour in Coconut milk and simmer 8 minutes until sauce thickens.

    Curry simmering
    ✓ Checkpoint: Sauce coats the back of a spoon

Nutrition

(per serving)

580
Calories
32g
Protein
52g
Carbs
28g
Fat
4g
Fiber

Storage

Refrigerator: 3 days

Freezer: 2 months

Store rice and curry separately. Reheat curry gently on stovetop.

Reheating: Add splash of coconut milk when reheating to restore creaminess.

Variations

  • Spicy Version: Add 1-2 sliced Thai chilies with the curry paste
  • Vegetable Loaded: Add bell peppers and spinach in final 5 minutes of simmering
  • Pineapple Coconut Curry: Stir in 1 cup pineapple chunks with the coconut milk
#thai#dinner#quick#weeknight#high-protein#gluten-free#dairy-free#sauteed#one-pot#year-round#kid-friendly#budget-friendly