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One-Pot Thai Curry Chicken and Rice
Thai curry meets paella? This dish is a tasty, easy one-pot chicken and rice recipe that’s bursting with flavour. It comes together in 45 minutes, making it a great midweek, last minute dinner. If you’ve got the time, marinate the chicken overnight – it’ll help the flavours penetrate through to the bone.
- Prep Time: 10 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Chicken, Rice and Risotto
Ingredients
Scale
For the curry paste:
- 10 dried red chillies, chopped into 1 cm pieces, seeds shaken out
- 4 garlic cloves, finely chopped
- 1 echalion shallot, finely chopped
- 6 fresh kaffir lime leaves, finely chopped
- 10 g fresh coriander stems, roughly chopped
- 1 stalk lemongrass, tough outer layer removed, finely sliced
- 10 g galangal root, grated or finely chopped
- 1 tsp ground white pepper
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp sea salt
- 1 tsp shrimp paste
- 2 tbsps vegetable oil
For the chicken and rice:
- 8 chicken thighs (skin on or off, it’s up to you)
- vegetable oil
- 500 ml chicken stock
- 1 lime, zest only
- 4 fresh kaffir lime leaves, finely chopped
- 250 ml coconut cream
- 2 tsps fish sauce
- 1 tsp sugar
- 400 g basmati rice, rinsed thoroughly
To garnish:
- Thai basil
- lime wedges
Instructions
- Add all the curry paste ingredients to a blender or high-powered food processor and blitz until smooth (or smooth-ish). Set aside.
- Place your chicken thighs in a large bowl and season with salt and pepper. Add half of the curry paste and toss to coat. Let sit at least 15 minutes, or up to 4 hours.
- Heat a splash of vegetable oil in a large Dutch oven or non-stick heavy-bottomed pot over medium heat. Sear the chicken, cooking it for 2 to 3 minutes on each side, or until golden brown. Transfer to a plate, leaving the oil and juices behind.
- Add the curry paste and cook, stirring constantly, for 1 to 2 minutes.
- Add the chicken stock, lime zest, kaffir lime leaves, coconut cream, fish sauce and sugar and stir to combine.
- Season with salt, to taste. You want the coconutty cooking liquid to taste as seasoned as you want the finished dish to taste. Stir to combine.
- Add your rinsed rice to the coconutty broth and stir to combine. Nestle the chicken thighs into the rice so only the bottom half is submerged.
- Bring everything to a simmer over medium-high heat. Reduce the heat to low, cover and simmer gently until the rice has absorbed all the liquid and is cooked through, around 25 minutes.
- For crispy skin, remove the chicken thighs and grill separately once the rice is cooked.
- Top with chopped Thai basil and serve with lime wedges.
Equipment
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