Coconut Curry Chicken with Jasmine Rice

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut in 1-inch pieces
• 1 tsp kosher salt, 1/2 tsp black pepper (plus more to taste)
• 2 tbsp neutral oil (canola, vegetable, or avocado)
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced; 1 medium carrot, thinly sliced
• 3 cloves garlic, minced; 1 tbsp finely grated fresh ginger
• 2 1/2 tbsp curry powder; 1/2 tsp ground turmeric
• 1 can (13.5 fl oz / 400 ml) full-fat coconut milk
• 1 cup (240 ml) low-sodium chicken broth
• 1 tbsp brown sugar; 1 tbsp fish sauce or soy sauce
• 1 tbsp fresh lime juice; 1/2 cup frozen peas or green beans
• 1 1/2 cups (285 g) uncooked jasmine rice + 2 1/4 cups (540 ml) water + 1/2 tsp salt
• Fresh cilantro and lime wedges for serving

Do This

• 1. Rinse jasmine rice, combine with water and salt, bring to a boil, then cover and simmer 15 minutes. Rest 10 minutes off heat.
• 2. Pat chicken dry; season with 1/2 tsp salt and 1/2 tsp pepper.
• 3. In a large skillet, heat 1 tbsp oil over medium-high. Brown chicken in 2 batches, 3–4 minutes per side; transfer to a plate.
• 4. Add remaining 1 tbsp oil, onion, bell pepper, and carrot; sauté 4–5 minutes. Stir in garlic, ginger, curry powder, turmeric, and red pepper flakes (optional) for 1 minute.
• 5. Pour in coconut milk, chicken broth, brown sugar, and fish sauce/soy sauce. Scrape up browned bits. Return chicken and any juices; simmer gently 10–12 minutes until chicken is cooked through.
• 6. Stir in peas and lime juice; simmer 2–3 minutes. Adjust salt, then garnish with cilantro and green onions.
• 7. Fluff rice with a fork. Serve coconut curry chicken over hot jasmine rice with extra lime.

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Why You’ll Love This Recipe

• Silky, fragrant coconut curry sauce that tastes like takeout but is easy to make at home.
• Tender chicken and colorful vegetables simmered together for a complete one-pan main course.
• Family-friendly spice level that you can easily dial up or down.
• Pairs beautifully with fluffy jasmine rice for a cozy, satisfying meal any night of the week.

Grocery List

• Produce: Yellow onion, red bell pepper, carrot, garlic, fresh ginger, fresh cilantro, green onions, limes (2–3), optional fresh flowers/herbs for the table.
• Dairy: Plain Greek yogurt or coconut yogurt (optional, for serving).
• Pantry: Boneless skinless chicken thighs, jasmine rice, coconut milk (full-fat, 1 can), low-sodium chicken broth, neutral oil, curry powder, ground turmeric, crushed red pepper flakes (optional), brown sugar, fish sauce or low-sodium soy sauce, kosher salt, black pepper, frozen peas or green beans.

Full Ingredients

For the Jasmine Rice

• 1 1/2 cups (285 g) jasmine rice, rinsed until the water runs mostly clear
• 2 1/4 cups (540 ml) water
• 1/2 tsp kosher salt

For the Coconut Curry Chicken

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
• 1 tsp kosher salt, divided (about 1/2 tsp for the chicken, 1/2 tsp for the sauce, plus more to taste)
• 1/2 tsp freshly ground black pepper
• 2 tbsp neutral oil (canola, vegetable, or avocado), divided
• 1 medium yellow onion, cut in half and thinly sliced (about 1 1/2 cups)
• 1 red bell pepper, cored and thinly sliced into strips
• 1 medium carrot, peeled and sliced into thin coins
• 3 cloves garlic, minced
• 1 tbsp finely grated fresh ginger (from about a 1-inch piece)
• 2 1/2 tbsp curry powder (mild or medium, to taste)
• 1/2 tsp ground turmeric
• 1/4 tsp crushed red pepper flakes (optional, for a gentle heat)
• 1 can (13.5 fl oz / 400 ml) full-fat coconut milk, well shaken
• 1 cup (240 ml) low-sodium chicken broth
• 1 tbsp brown sugar, lightly packed
• 1 tbsp fish sauce or low-sodium soy sauce
• 1 tbsp fresh lime juice (about 1/2 medium lime), plus extra limes for serving
• 1/2 cup frozen peas or chopped frozen green beans (no need to thaw)

For Serving & Garnish

• Cooked jasmine rice (from above)
• 1/4 cup fresh cilantro leaves, roughly chopped
• 2 green onions, thinly sliced
• Lime wedges
• Optional: 1/2 cup plain Greek yogurt or coconut yogurt, for dolloping on top

Step-by-Step Instructions

Step 1: Rinse and Cook the Jasmine Rice

Place the jasmine rice in a fine-mesh strainer and rinse it under cool running water, swishing it with your fingers, until the water runs mostly clear. This removes excess starch and helps the grains cook up fluffy instead of sticky.

In a medium saucepan with a tight-fitting lid, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat. As soon as it reaches a steady boil, give it one quick stir, reduce the heat to low, and cover with the lid.

Cook on low for 15 minutes without lifting the lid. After 15 minutes, turn off the heat but keep the lid on. Let the rice rest and steam for another 10 minutes while you finish the curry. Do not open the lid during this resting time.

Step 2: Season and Brown the Chicken

While the rice cooks, pat the chicken pieces dry with paper towels. Drying helps them brown nicely instead of steaming in the pan. Season the chicken evenly with about 1/2 tsp kosher salt and 1/2 tsp black pepper, tossing to coat.

Heat 1 tbsp of the oil in a large, deep skillet or sauté pan (about 12 inches wide) over medium-high heat. When the oil is hot and shimmering, add about half of the chicken in a single layer. Cook for 3–4 minutes per side, until lightly golden on the outside. The chicken does not need to be fully cooked through yet. Transfer the browned chicken to a plate and repeat with the remaining chicken, adding a touch more oil if the pan looks dry.

Set the browned chicken aside. You should see flavorful browned bits (fond) on the bottom of the pan; these will enrich the sauce.

Step 3: Sauté the Aromatics and Toast the Spices

Reduce the heat to medium and add the remaining 1 tbsp oil to the same pan. Add the sliced onion, red bell pepper, and carrot. Cook, stirring occasionally, for 4–5 minutes, until the vegetables begin to soften and the onion turns translucent around the edges.

Add the minced garlic and grated ginger. Cook, stirring constantly, for 30–60 seconds until very fragrant. Be careful not to let the garlic brown, as it can turn bitter.

Sprinkle in the curry powder, ground turmeric, and crushed red pepper flakes (if using). Stir continuously for another 30–60 seconds to gently toast the spices. They should smell deeply aromatic. Toasting the spices at this stage blooms their flavor and makes the curry taste richer and more complex.

Step 4: Build the Coconut Curry Sauce

Pour in the coconut milk and chicken broth. Use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pan; these add a lot of savory depth to the sauce.

Stir in the brown sugar and fish sauce or soy sauce. Add the remaining 1/2 tsp kosher salt. Mix well until everything is combined and the sauce is a smooth, creamy golden color.

Return the browned chicken and any accumulated juices from the plate back into the pan. Stir to nestle the chicken pieces into the sauce, making sure they are mostly submerged.

Bring the mixture to a gentle simmer over medium heat, then reduce the heat to medium-low. Simmer uncovered for 10–12 minutes, stirring occasionally, until the chicken is cooked through (no pink in the center) and the sauce has thickened slightly. Adjust the heat as needed to maintain a very gentle simmer, not a rapid boil.

Step 5: Add the Vegetables and Finish with Lime

Stir in the frozen peas or green beans. Simmer for another 2–3 minutes, just until the vegetables are heated through and bright green. They should stay tender-crisp for a nice texture contrast.

Turn off the heat and stir in the fresh lime juice. Taste the sauce and adjust the seasoning: add a pinch more salt for overall flavor, more lime juice for brightness, a pinch more brown sugar for balance, or extra crushed red pepper flakes if you like more heat.

The finished sauce should be creamy, lightly thickened, and well balanced between savory, fragrant, and gently sweet.

Step 6: Fluff the Rice and Serve

Uncover the rested jasmine rice and fluff it gently with a fork to separate the grains. The rice should be tender with distinct, slightly sticky grains and a delicate floral aroma.

To serve, spoon a bed of hot jasmine rice into shallow bowls or deep plates. Ladle the coconut curry chicken over the rice, making sure each serving gets a good mix of chicken, vegetables, and plenty of sauce.

Garnish generously with chopped fresh cilantro and sliced green onions. Add lime wedges on the side for squeezing over the top. If desired, add a dollop of plain Greek yogurt or coconut yogurt to each bowl for a cool, creamy contrast.

Pro Tips

• Use thigh meat for tenderness. Chicken thighs stay juicy and tender during simmering, while chicken breasts can dry out more easily. If you use breasts, reduce the simmering time slightly.
• Bloom the spices. Taking the extra minute to toast curry powder and turmeric in the oil with the aromatics deepens flavor dramatically and prevents a raw, dusty spice taste.
• Do not boil the coconut milk hard. Keep the curry at a gentle simmer. A rapid boil can cause the coconut milk to separate and become grainy instead of silky.
• Adjust thickness with broth. If the sauce ever gets thicker than you like, splash in a bit more chicken broth or water to loosen it back to a pourable, saucy consistency.
• Make it your own. Swap in other quick-cooking vegetables (zucchini, snap peas, baby spinach) in place of or in addition to the peas and carrots, adding them toward the end so they stay vibrant.

Variations

• Creamier, richer curry: Stir in 2–3 tbsp of coconut cream at the end of cooking, or use an extra half can of coconut milk for an ultra-luxurious sauce.
• Spicier version: Add 1–2 tsp of red curry paste or extra crushed red pepper flakes when sautéing the aromatics, and finish with sliced fresh chili on top.
• Vegetarian option: Replace the chicken with 1 can of chickpeas (drained and rinsed) and 2 cups of cubed sweet potato or cauliflower. Use vegetable broth instead of chicken broth and simmer until the vegetables are tender.

Storage & Make-Ahead

Cool leftovers to room temperature, then refrigerate in airtight containers for up to 3–4 days. Store the curry and rice separately if possible so the rice does not absorb too much sauce. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen the sauce if needed, or reheat individual portions in the microwave, stirring halfway through.

The curry sauce (without the peas/green beans and lime juice) can be made up to 1 day ahead. Reheat gently, then add the frozen vegetables and lime juice just before serving so they stay bright and fresh-tasting. Cooked jasmine rice freezes well for up to 2 months; cool completely, portion into freezer-safe bags, and reheat from frozen in the microwave with a light sprinkle of water.

Nutrition (per serving)

Approximate values for 1 serving (1/4 of the curry and about 1 cup cooked jasmine rice): about 680 calories; 33 g protein; 33 g fat; 50 g carbohydrates; 3 g fiber; 8 g sugar; 900 mg sodium. Actual values will vary based on specific ingredients, brands, and portion sizes used. This information is an estimate and not a substitute for professional dietary advice.