One Pan Thai Chicken Curry

One Pan Thai Chicken Curry

Craving a delicious, authentic Thai dish without the fuss of multiple pots and pans? Look no further! Our One Pan Thai Chicken Curry is here to save the day! With vibrant spices, fresh herbs, creamy coconut milk, and savory chicken, this meal is both easy to make and packed with flavor. Don’t worry if you think Thai cooking seems intimidating – this recipe will have every mouth watering in no time flat! Plus, with all your ingredients cooked together in one pan for easier cleanup at the end of your meal-prep journey it can be ready on your dinner table in a matter of minutes. Get set up for some zesty aromas coming from your kitchen with this easy and delicious One Pan Thai Chicken Curry – we promise it won’t disappoint!


Serves 4 

1 tbsp. coconut oil

4 cloves garlic, minced

1 lb.  boneless skinless chicken thighs

freshly ground salt & pepper

1 tbsp. freshly grated ginger

5 green onions, chopped

1 red bell pepper, sliced

8 oz.  green beans, ends trimmed & cut into pieces

2 carrots, sliced

14 oz. can lite coconut milk

½ cup chicken broth

1 tbsp. yellow curry powder

1 tsp. ground turmeric

1 lime, juiced

1 cup white basmati rice OR cauliflower rice

To garnish:

4 tbsp. cilantro, chopped

2 green onions, sliced

How to Prepare

Heat the coconut oil in a large deep skillet over a medium-high heat and cook half of the garlic for 1 minute. Add in the chicken and season with salt and pepper. Cook the chicken for 4-5 minutes on each side, until golden. Remove the chicken from the pan and transfer to a plate.

In the same skillet, add the remaining garlic, ginger, chopped green onions, red bell pepper, green beans and carrots. Sauté over a medium heat for 3-4 minutes.

Add the coconut milk, chicken broth, curry powder, turmeric, lime juice and salt to the skillet, stir well to combine. Bring to a simmer, then add in the rice.

Place the chicken on top, then reduce the heat to low, cover the skillet and cook for 20 minutes, until the liquid has been absorbed and the rice is cooked.

Serve immediately, garnished with cilantro and green onions.

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