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bowl of Thai curry chicken with jasmine rice

Thai Curry Chicken and Rice Bowls


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.


Units Scale


  1. Combine salt, pepper, flour, and curry powder in a medium sized bowl. Add the chicken and toss to coat.
  2. 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.
  3. Add the red pepper and toss to combine.
  4. 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.
  5. Turn off the heat and stir in the peas and carrots
  6. 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.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • 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, rice bowl with chicken