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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

  1. Add all the curry paste ingredients to a blender or high-powered food processor and blitz until smooth (or smooth-ish). Set aside.
  2. 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.
  3. 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.
  4. Add the curry paste and cook, stirring constantly, for 1 to 2 minutes.
  5. Add the chicken stock, lime zest, kaffir lime leaves, coconut cream, fish sauce and sugar and stir to combine.
  6. 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.
  7. 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.
  8. 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.
  9. For crispy skin, remove the chicken thighs and grill separately once the rice is cooked.
  10. Top with chopped Thai basil and serve with lime wedges.

Notes

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