This awesome one pan dinner of Thai Curry Chicken and Rice Bowls is a delicious taste of southeast Asian cuisine.
I dream of travelling the world and tasting dishes like from all the different countries I would visit. One night would be a dinner of garlic roasted lemon chicken at an Italian trattoria in Tuscany. The next day I would dine in Spain on tapas with cured olives, grilled shrimp, and spicy potatoes. A stop in Thailand for Thai Curry Chicken and Rice Bowls would be next. The following breakfast of café au lait and flaky, buttery croissants would be savored at a French bistro in Paris. But with 2 kids in college next year and another not far behind, my worldwide culinary tour is on hold.
I love to cook because I can take a trip to a foreign land without leaving home. Each night at dinner time, I can prepare a recipe from one of the almost 200 countries in the world. On a night when I feel like dining in Southeast Asia, I make Thai Curry Chicken and Rice Bowls.
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ingredients in Thai curry chicken
- kosher salt and freshly ground pepper
- all purpose flour
- curry powder
- boneless, skinless chicken breasts
- extra virgin olive oil
- red bell pepper
- unsweetened coconut milk
- green peas
- shredded carrots
- cooked jasmine rice
- fresh cilantro
- salted cashews
what is curry powder?
A spicy dish with a hint of sweetness, this one pan dinner is quick to prepare on a busy weeknight. Curry powder is the star ingredient and is popular in many Asian and Indian dishes. The powder can vary in color from golden yellow to toasty brown. It is typically a combination of spices including coriander, turmeric, cumin, and red pepper. Depending on the mix of spices, it may also include ginger, fennel seed, nutmeg, garlic, cinnamon, and cloves.
Curry powders can range from sweet to spicy. Experiment with the variety of powders available in the spice aisle of your local grocery store. Find the one that suits your taste. I tend to use a slightly sweet curry powder. My family can add more red pepper flakes to spice up their dinner as they like.
chef cooking tips for Thai curry chicken
One pan dinners are a busy cook’s ace in the hole. They are usually quick to prepare. Also, they include all the components of a complete meal including a protein, fruit or vegetable, and a grain. This dish is no exception. A luscious coconut sauce surrounds curry dusted bite sized pieces of chicken with peas, red pepper, and carrots. Serve over a bed of fluffy jasmine rice (get my recipe for perfectly fluffy rice here). Sprinkle of fresh cilantro and chopped salty cashews for a family-pleasing dinner.
- Cut the chicken in small, bite~sized pieces. Not only will they cook quickly but, they are fun to eat.
- Curry powders are a mixture of different spices. Their flavor ranges from sweet to spicy hot. Experiment with a few to find the right one for you.
- For this recipe, I recommend buying the already shredded carrots. They are thicker than ones you would shred yourself. Therefore, they will hold their shape when cooked.
- Substitute salted chopped peanuts or almonds for the cashews.
Ready to take a trip to a foreign land from the comfort of your own kitchen? Prepare my recipe for Thai Curry Chicken and Rice Bowls tonight.
More one pan dinners to try
- Mussels Marinara
- Bolognese with Pancetta
- Roasted Maple Salmon with Sweet Potatoes and Brussels Sprouts
- Parmesan Everything Bagel Chicken with Baby Potatoes and Asparagus
- Baked Chicken Mozzarella Marinara
- Better Than Takeout Chicken Fried Rice
my videos ~ cauliflower rice pilafPrint
An easy to make one pan dinner, Thai Curry Chicken and Rice Bowls with sweet peas and carrots is a delicious taste of southeast Asian cuisine.
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 tablespoon flour
- 2 teaspoons curry powder
- 1 1/4 pounds chicken breasts (boneless and skinless, cut in 1/2 inch pieces)
- 1 tablespoon extra virgin olive oil
- 1 cup chopped red pepper
- 1 (13.5 ounce) can unsweetened coconut milk
- 1 cup frozen green peas
- 1 cup shredded carrots
- 4 cups of hot cooked jasmine rice
- 1/4 cup chopped fresh cilantro
- 1/3 cup chopped salted cashews
- Combine salt, pepper, flour, and curry powder in a medium sized bowl. Add the chicken and toss to coat.
- In a large sauté pan over medium high heat add the olive oil. When it just begins to shimmer, add the seasoned chicken. Sauté for 5 minutes or until it begins to brown.
- Add the red pepper and toss to combine.
- Stir in the coconut milk and reduce heat to medium. Cook for 8 to 10 minutes or until the chicken is done and the sauce slightly thickens, stirring occasionally.
- Turn off the heat and stir in the peas and carrots
- Serve over the hot jasmine rice. Sprinkle with cilantro and cashews.
- Make sure the contents of the can of coconut milk is well combined by giving it a good shake before adding it to the pan.
- Add the frozen peas carrots with the pan off the heat. The hot sauce with thaw the peas and the carrots will remain a bright orange color.
- If you want to cut out the carbs, serve the Thai Curry Chicken over zucchini noodles or spaghetti squash.
- Category: entree
- Method: stove top
- Cuisine: Thai
- Serving Size: 1/4 of chicken recipe and 1 cup of rice
- Calories: 650
- Sugar: 8.7 g
- Sodium: 760 mg
- Fat: 36 g
- Saturated Fat: 27.1 g
- Unsaturated Fat: ~
- Trans Fat: ~
- Carbohydrates: 70.2 g
- Fiber: 6.6 g
- Protein: 15.5 g
- Cholesterol: 13 mg
Keywords: thai curry chicken, recipe for thai curry chicken, one pan curry chicken
This post was originally written in June of 2013 and revised in December of 2019. It has been updated with new photos and more in depth recipe detail.