Thai Chicken Curry is one of the easiest one-pot meals you can make! Loaded with rich flavors and plenty of heat, this is a perfect meal to serve with a side of your favorite rice. A bowl of rich flavorful sauce and tender pieces of chicken make this a great recipe for any family that likes to kick things up a bit with the heat level.
If you want a milder recipe, you’ll love this best chicken and rice recipe instead!
Thai Chicken Curry Recipe
If you enjoy a spicy dish, then this Thai chicken is going to become a favorite easy meal. I love that I can make this in under half an hour and that it is full of the spice I crave. It’s not a great recipe for those who like milder dishes, but you can easily cut back on the chile used in the recipe if needed.
Tips for Working With Fresh Chile Peppers
You can find the red Thai chili in the produce section by the other peppers; it’s very small, only about 2 inches long and ¼-inch wide. Be careful though, because it packs a pretty big punch for its size! And keep your eyes peeled, as it can go by the name of bird’s eye chili, or bird chili.
This recipe packs some heat! If you’re not a fan of spicy food, seed the chili before adding it to the skillet or ditch it completely. You could also use a more familiar and less spicy option (like a jalapeño pepper) if you prefer. Just be sure to wash your hands, cutting board and knife before touching any other ingredient! The heat will stay with you and can burn anything it comes in contact with — like your eyes.
How to Serve Thai Chicken
I like to serve this recipe with Uncle Ben’s Jasmine Rice that comes in an easy and convenient pouch that’s ready in minutes in the microwave. If you prefer, you can use any rice packet or cook rice from scratch. There is no right or wrong rice to serve with this one-pot meal. The main focus of this dish is the Thai chicken, so it can be served with rice, pasta, zoodles, or even potatoes if you prefer.
Do I Have to Add the Fish Sauce to This Recipe?
If you’re wondering about the fish sauce, fear not. Fish sauce is a staple pantry item in Thai cooking! It adds a savory saltiness that takes the place of adding additional salt. When buying your fish sauce, read the labels and choose one that includes only anchovies, water, and salt. If you still are wary of fish sauce, use soy sauce instead!
- Canola oil
- Minced garlic
- Thai red chili (also called bird’s eye chili)
- Curry powder
- Boneless, skinless chicken breasts
- Canned light coconut milk
- Fish sauce (or substitute soy sauce)
- Lime juice
- Lime zest
- Uncle Ben’s® Ready Rice Jasmine rice
How to Make One Pot Thai Chicken Curry
Heat a large skillet over medium-high heat. Add the oil, onion, garlic, Thai chili, and curry. Stir together with a wooden spoon, cooking for 4-6 minutes until the onions are soft.
Add the chicken and cook for 2-3 minutes on each side, flipping with tongs.
When the chicken is browned, add the coconut milk and fish sauce to the skillet, stirring together to coat the chicken.
Reduce the heat to medium-low, and simmer for 10 minutes, uncovered.
At the end of 10 minutes, squeeze the lime juice into the skillet and stir in the lime zest and cilantro.
Take the skillet off the heat and allow the chicken and sauce to rest for 5 minutes. The sauce will thicken slightly.
Serve with rice of your choice
Easy One Pot Thai Chicken and Rice
- 1 tbsp canola oil
- 1 small onion, diced
- 1 tbsp minced garlic
- 1 Thai red chili (also called bird’s eye chili), thinly sliced (remove the seeds for less heat)
- 1 tbsp curry powder
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup canned light coconut milk
- 1/2 tsp fish sauce (or substitute soy sauce)
- 2 tbsp lime juice
- 1 tsp lime zest
- 2 tbsp finely chopped cilantro
- 1 8.5 oz pouch Uncle Ben’s® Ready Rice Jasmine Rice
- Heat a large skillet over medium-high heat. Add the oil, onion, garlic, Thai chili, and curry. Stir together with a wooden spoon, cooking for 4-6 minutes until the onions are soft.
- Add the chicken and cook for 2-3 minutes on each side, flipping with tongs.
- When the chicken is browned, add the coconut milk and fish sauce to the skillet, stirring together to coat the chicken.
- Reduce the heat to medium-low, and simmer for 10 minutes, uncovered.
- At the end of 10 minutes, squeeze the lime juice into the skillet and stir in the lime zest and cilantro.
- Take the skillet off the heat and allow the chicken and sauce to rest for 5 minutes. The sauce will thicken slightly.
- While the sauce is resting, prepare the Uncle Ben's® rice according to package instructions.
- To serve, spoon 1 cup of the skillet chicken over ½ cup of Uncle Ben’s® Ready Rice Jasmine Rice and serve with an additional lime wedge to squeeze.
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