One-Pan Coconut Curry Rice With Chicken and Vegetables Recipe (2024)

Instead of cooking this under foil, place an inverted sheet/jellyroll pan on top of it. Please, everyone--stop using foil, plastic wrap & bags, & paper towels. They're never necessary, & they're doing an enormous amount of harm to the planet (& to human health, if the former doesn't ring an alarm for you).Generations managed without them; we can, too. For ex., store food in serving bowls, w an inverted plate or saucer to cover. Wrap pie dough in wax paper, then in a clean kitchen towel.

Red curry pastes vary widely in their spice content. You pretty much have to try them to see what you can tolerate, or look if chiles are near the top of the ingredient list. Mae Ploy pastes are very hot; Thai Kitchen's are milder. I would never use 1/4 cup of Mae Ploy in a dish meant for only 4 people.

Those tough broccoli stems? Scrape the outer membrane off, slice the stem, and add to the dish. Those bits are as tender as can be and need not be discarded.

As suggested by JJ. covering the pan with a jellyroll pan won't work at all for this recipe--the liquid will evaporate before the rice is cooked. Aluminum foil is very recyclable, and could be wiped off and reused.

If you use a covered Le Creuset Dutch oven rather than the foil covered 9x13, no problems with uncooked rice or dry chicken. Mae Ploy red curry paste has the best flavor IMO.

Made this with tofu. Seared the tofu first in some oil then added to the sauce. Sautéed some sweet onion in the pan before adding back the tofu, sauce and rice. I also added green onions with the broccoli. Finished product was good but a bit dry (tofu is not a juicy as chicken). Next time I will add in all the coconut milk and lime juice rather than saving some to drizzle on top.

We shopped for this meal early in the day, and then our power went out for 24 hours. So, we couldn't use the oven, but could use our gas burners on the stovetop. We prepared as directed, but instead of putting it in the oven, put it covered on the stovetop in a dutch oven (with foil between lid and pot) for 40 minutes. It was outstanding. We loved all of the crispy rice that formed at the bottom of the pot. Going to make again tonight -- on the stovetop!

I made this almost exactly as written. I used 1.5 pounds of chicken, an extra garlic clove, maybe a smidge more curry paste, and a shot of fish sauce and crushed red pepper added to the coconut milk drizzle at the end. Wow! Exceeded expectations. Really great depth of flavor. I used Smucker’s Natural for the peanut butter and I think it really helped make the texture. I served with scallions, chopped coriander, and limes on the table. Perfect. Will make often.

So.... You changed the ingredients, the amount of ingredients, the cooking vessel, and, it would seem (since you had a burned bottom), the cooking method. Then you complain about the flavor, the texture, and the extra labor to clean.Got it.

If you want to make this with shrimp, cook it for the amount of time indicated because you’ll need that time for the rice. Add the shrimp when you add the broccoli - about five or 10 minutes before you’re ready to finish cooking it. You know it’s done when the shrimp is pink and translucent

Delicious!! Made it exactly as written, except added the broccoli 5 minutes early and let it cook for a full 10 minutes. My family devoured it. Could have probably halved the recipe for three people but the leftovers will be just as good. Definitely going to make it again.

Just made this with brown Jasmine rice. I used 1 and 1/3rds cans of coconut milk in the first stage, and I added some tuscan kale at the end with the broccoli. I used the Taste of Thai paste, and I think the entire jar wouldn't have been too spicy. I baked it for 55 minutes at the first stage and 10 for the second. The broccoli was crunchy, the rice was done, and all the liquid was absorbed. It was good, and I will make this again. I will shop for a more flavorful red curry paste.

Replaced broccoli with shredded kale, added green onions at the end with the kale as it wilted. Added cilantro on the side. Really great, will make again!!I bet it would also be good with seared pork shoulder cubes or shrimp (if timed differently).

This is missing an essential Thai flavor for balance-sweet. A small amount of palm sugar gives it a more authentic flavor. A couple of finely diced Thai chili’s are also helpful.

Yum! Keep these one pan meals coming! Delicious combination of flavors that the whole family loved. I used only 1 Tbsp of red curry paste (Aroy D brand) and my three- and five-year old boys claimed it was spicy but ate it right up, husband said it was perfect. For me perhaps two Tbsp would’ve been just right, but happier to have everyone eat well. Basmati rice worked well, drizzled the sauce over the whole pan before serving, and cilantro was a great touch. Used juice of 1 lime in sauce.

P. S. I followed others' advice about the sauce. I used a 5 oz can of coconut milk, juice of a whole small/medium lime, a sprinkle of lime zest, a drizzle of honey. a glug of fish sauce and a couple of cilantro leaves. Shake it up! I served it with Thai basil, cilantro, lime slices. sri-racha, chopped peanuts, and the coconut lime sauce. This dish is so veryvery good! The man had seconds! He was skeptical about his precious rice being cooked with everything else.

Fabulous in Dutch oven on stovetop. We cooked it similar to method in Fancy Weeknight Chicken & Rice. Sauteed carrots for 4 mins in oil, added garlic 30 seconds, added chicken 4 mins, and then salted. Poured in liquid & more salt and brought to boil; then simmered covered for 10 minutes. Added broccoli on top and cooked covered another 4 mins. Took off heat and left covered for 10 minutes. For our taste, we reduced the curry and used chicken broth instead of the water. So good!

I used a whole 14 oz can plus a 5 oz can of coconut milk, a whole jar of Thai Kitchen red curry paste, a little extra creamy peanut butter, a can of fire roasted tomatoes, a thinly sliced red bell pepper, a fat thumb of thinly sliced peeled ginger, and broccolini instead of broccoli, which I steamed a little before I added it. It all cooked about 65 minutes, and then I stirred in the broccolini, lightly replaced the foil, turned off the oven, and let it sit for about 10. So very good!!

This is a fantastic, easy one-pot recipe. (As others have noted, I just use a Dutch oven with tight lid & don't have to mess with foil.) Seems easy to vary: tofu instead of chicken, or no protein & more vegetable, have also swapped the broccoli for chopped collard stems & greens. Will keep on riffing!

More liquid, do the rice first cook chicken less, more lime juice, more broccoli or green beans

So spicy!! Next time will use only 1 tablespoon of curry paste. 1/4 cup was inedible for the brand that is commonly available in our grocery store.

I love this recipe. It’s the 2nd time I made it. I baked it in a Le Cruset Dutch oven and it was easier. I added more chicken for extra protein. Delicious.

Next time I’ll just cook the rice separately. Flavor was great. Could definitely riff on the veggies. Shrimp might be good.

This was very tasty--I used sweet potatoes instead of carrots, and added some sliced red bell pepper. Also, based on comments from others, I used the entire can of coconut milk in the initial sauce in the pan (a dutch oven worked quite well for me), and then made some nuoc cham for the drizzle at the end. I'd agree with others that the relative heat of the dish depends on the brand of curry paste used, with Thai Kitchen being fairly mild.

Made this without the rice :) and it was one of the most delish curries we have ever had. Made with chicken breast, and only 1/2 tbsp fish sauce. Subbed carrots for peppers. Followed others' suggestions and threw in all the coconut milk at the beginning. And skipped the lime!Only mistake was to follow others' suggestions to put cook the brocolli for 10 minutes instead of the instructed 5. I killed the brocolli! Still so yum though!

I used a dutch oven, 1.3 lbs. chicken breast, 1/2 cup red curry paste, and I added the whole can of coconut milk at the beginning. Left the broccoli in for 10 min instead of 5 min. Came out perfect. Garnished with cilantro and sliced jalapeños as desired. I would make this again.

Tasty but my red curry turned out pretty spicy (Mekhala) so the dish was a bit more spicy than desired but still good. Mine needed more water, I used 1.5 cups and it was still a bit dry, 1.75 cups probably would have been perfect. I added cauliflower with the broccoli which was nice, but they both needed about 15 minutes under the foil to steam. With a few adjustments (less curry, more water) I would definitely make this again.

Made this with Cod instead of chicken. Added the cod after the rice had baked for 20 minutes. I added the broccoli 5 minutes earlier than indicated and it cooked through beautifully. The dish turned out perfectly and my picky eaters all went back for seconds. I will be making this again and playing around with my vegetable and protein choices.

I have made this twice and am either doing something wrong or this just isn’t for us. First, it’s incredibly spicy and I can handle heat so make sure you choose a mild curry paste or use a lot less. Secondly it is really missing sweetness. The peanut butter is rich and creamy and it needs some sweet acid to cut through. I love that I can use different veggies and switch up the proteins. Just needs a better balance of flavors.

I’ve tried to make this twice now and both times the rice takes hours to cook. Tastes good when complete, but just does not work as described.