If you love rich, creamy curries but don’t love washing multiple pots and pans, this One Pan Thai-Inspired Yellow Curry Chicken & Rice is about to become your go-to weeknight dinner recipe. Packed with tender chicken, fragrant jasmine rice, creamy coconut milk, and warm yellow curry spices, this dish delivers bold flavor with minimal effort — and even less cleanup.

Inspired by the comforting flavors of traditional Thai yellow curry, this version simplifies the process by cooking everything together in one skillet. The rice absorbs the aromatic coconut broth while the chicken becomes juicy and infused with spice. The result? A hearty, satisfying, family-friendly meal that tastes like it took hours — but comes together in under an hour.

Let’s dive into everything you need to know to make this easy coconut curry chicken perfectly every time.

What Makes Thai-Inspired Yellow Curry Special?

Thai yellow curry is known for its warm, mellow heat and golden color, typically achieved through turmeric and curry paste. While traditional versions often include potatoes and are served separately from rice, this one-pan adaptation combines everything for a more practical weeknight approach.

The inspiration comes from classic Thai yellow curry dishes commonly found throughout Thailand, particularly in central regions and popular in cities like Bangkok. Unlike red or green curry, yellow curry tends to be milder, making it a great entry point for families or those sensitive to spice.

In this skillet meal, we honor those comforting flavors while keeping the ingredient list approachable and the cooking method simple.

Why You’ll Love This One Pan Curry Chicken and Rice

True one-pan convenience – Everything cooks in the same skillet.
Minimal prep time – Simple chopping and layering.
Big flavor payoff – Coconut milk and curry paste create a luscious sauce.
Customizable heat level – Adjust spice to your preference.
Perfect for meal prep – Stores and reheats beautifully.

This recipe balances protein, carbs, and vegetables in one dish, making it a complete and satisfying meal.

Ingredients

1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 ½ cups jasmine rice, rinsed
1 small yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons yellow curry paste
1 teaspoon turmeric
1 teaspoon mild curry powder
1 red bell pepper, sliced
1 cup carrots, thinly sliced
½ cup frozen peas
1 can (13.5 oz) full-fat coconut milk
1 ½ cups chicken broth
1 tablespoon fish sauce
1 teaspoon brown sugar
2 tablespoons neutral oil
Juice of ½ lime
Salt and black pepper to taste
Fresh cilantro, for garnish
Lime wedges, for serving

Instructions

Heat the Pan
In a large deep skillet or sauté pan, heat the oil over medium heat.
Sauté Aromatics
Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and ginger, cooking until fragrant (about 30 seconds).
Bloom the Spices
Stir in yellow curry paste, turmeric, and curry powder. Cook for 1 minute to release their aroma and deepen flavor.
Cook the Chicken
Add chicken pieces, season lightly with salt and pepper, and cook for 4–5 minutes until lightly browned (they do not need to be fully cooked yet).
Add Rice and Vegetables
Stir in rinsed jasmine rice, bell pepper, carrots, peas, and brown sugar.
Pour in Liquids
Add coconut milk, chicken broth, and fish sauce. Stir gently to combine.
Simmer
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
Rest and Finish
Turn off heat and let sit covered for 5 minutes. Fluff with a fork, stir in lime juice, and adjust seasoning if needed.
Garnish and Serve
Sprinkle with fresh cilantro and serve with lime wedges.

Pro Tips for Perfect Coconut Curry Chicken

1. Rinse the Rice

Rinsing removes excess starch, preventing a gummy texture.

2. Don’t Skip Blooming the Spices

Cooking curry paste and spices in oil before adding liquids intensifies flavor.

3. Use Full-Fat Coconut Milk

This creates a rich, creamy sauce. Light versions can make the dish watery.

4. Keep Heat Gentle

A low simmer ensures rice cooks evenly without scorching the bottom.

Delicious Variations

Add Potatoes

Dice small Yukon gold potatoes and add with the rice for a heartier version.

Make It Spicier

Add sliced Thai chilies or a pinch of red pepper flakes.

Swap the Protein

Try shrimp (add near the end), tofu, or thinly sliced beef.

Go Dairy-Free & Gluten-Free

This recipe already is naturally dairy-free. Just ensure your curry paste is gluten-free.

Serving Suggestions

Although this is a complete jasmine rice skillet meal on its own, you can serve it with:

A crisp cucumber salad
Steamed green beans
Thai-style pickled vegetables
Warm naan or flatbread

For a restaurant-style presentation, serve in shallow bowls and garnish generously with cilantro and lime.

Storage and Meal Prep

Refrigerator: Store in airtight container up to 4 days.
Freezer: Freeze up to 2 months.
Reheat: Add a splash of broth or coconut milk before microwaving to restore creaminess.

This dish tastes even better the next day as flavors deepen.

Cultural Notes & Fun Facts

Yellow curry in Thailand often reflects historical spice trade influences, incorporating turmeric and warming spices. Unlike green curry (which leans herbal and spicy) or red curry (which is bold and chili-forward), yellow curry is generally milder and slightly sweet.

In many Thai homes, curries are served family-style with separate rice. This one-pan method adapts the flavors for modern busy kitchens while keeping the spirit of comfort intact.

Why This Recipe Works for Busy Families

Weeknights demand meals that are:

Fast
Nutritious
Comforting
Easy to clean up

This one pan curry chicken and rice checks every box. The protein cooks alongside the rice, vegetables soften perfectly, and the coconut curry sauce binds everything into a cohesive, flavorful dish.

It’s ideal for picky eaters because the spice level is adjustable and the flavors are warm rather than fiery.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier and are more forgiving during simmering.

Can I make this ahead?
Absolutely. It reheats beautifully and works well for meal prep.

What type of rice works best?
Jasmine rice is ideal for its fragrance and texture. Basmati can work in a pinch.

This One Pan Thai-Inspired Yellow Curry Chicken & Rice brings together the comforting richness of coconut curry and the practicality of a one-skillet meal. It’s bold yet balanced, creamy yet light, and easy enough for a Tuesday but impressive enough for guests.

Once you try it, this easy coconut curry chicken will quickly become part of your regular dinner rotation.