Thai Coconut Curry with Chicken and Jasmine Rice Recipe

Introduction

This delicious Thai coconut curry with chicken and jasmine rice is a perfect weeknight meal full of vibrant flavors and creamy texture. It combines tender chicken, fresh vegetables, and fragrant spices in a rich coconut sauce served alongside fluffy jasmine rice.

Ingredients

• 1 lb chicken breast, diced
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 2 cups mixed vegetables (bell peppers, carrots, broccoli)
• 2 tablespoons olive oil
• 1 cup jasmine rice
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Step 1: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
2. Step 2: Heat olive oil in a large pan over medium heat. Add the diced chicken and sauté until golden brown and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
3. Step 3: In the same pan, add the red curry paste and sauté for 1-2 minutes until fragrant. Pour in the coconut milk and chicken broth, stirring to combine. Add fish sauce and lime juice.
4. Step 4: Bring the sauce to a gentle simmer, then add the mixed vegetables and cooked chicken back into the pan. Cook for an additional 5-10 minutes until the vegetables are tender and the flavors meld.
5. Step 5: Fluff the jasmine rice with a fork and serve it alongside the curry. Garnish with fresh cilantro and enjoy!

Tips & Variations

• Use coconut oil instead of olive oil for a more authentic Thai flavor.
• Swap chicken with tofu or shrimp for a vegetarian or seafood version.
• Add Thai basil or kaffir lime leaves for extra aroma and taste.
• Adjust the amount of red curry paste based on your spice preference.

Storage

Store leftover curry and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until warmed through, adding a splash of water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice instead of jasmine?

Yes, you can use basmati or long-grain white rice, but jasmine rice is preferred for its delicate fragrance that complements the curry.

Is red curry paste very spicy?

Red curry paste can be moderately spicy. You can reduce the amount or choose a milder paste if you prefer less heat.

Thai Coconut Curry with Chicken and Jasmine Rice Recipe

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4.4 from 97 reviews

A flavorful and creamy Thai coconut curry with tender chicken and vibrant mixed vegetables served alongside fragrant jasmine rice. This comforting dish combines the richness of coconut milk with the spiciness of red curry paste, balanced by fresh lime juice and fish sauce for an authentic Thai experience.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

For the Curry:

• 1 lb chicken breast, diced
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 2 cups mixed vegetables (bell peppers, carrots, broccoli)
• 2 tablespoons olive oil
• Salt to taste

For the Rice:

• 1 cup jasmine rice
• 1.5 cups water

For Garnish:

• Fresh cilantro

Instructions

1. Cook the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a pot, combine the rinsed rice with 1.5 cups of water. Bring to a rolling boil over high heat, then reduce the heat to low. Cover the pot and simmer gently for 15 minutes. Remove the pot from heat and let the rice sit, still covered, for an additional 10 minutes to steam and become fluffy.
2. Sauté the Chicken: While the rice cooks, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced chicken breast and sauté for 5 to 7 minutes until the chicken pieces are golden brown on the outside and cooked through inside. Once done, remove the chicken from the pan and set it aside to keep warm.
3. Prepare the Curry Sauce: In the same pan, add the 2 tablespoons of red curry paste. Sauté the paste for 1 to 2 minutes, stirring frequently until it becomes fragrant, which helps release the flavors. Pour in the 14 oz can of coconut milk and 1 cup of chicken broth, stirring continuously to create a smooth curry sauce. Add 1 tablespoon of fish sauce and 1 tablespoon of lime juice to balance the flavors with saltiness and acidity.
4. Add Vegetables and Chicken: Bring the curry sauce to a gentle simmer. Add the 2 cups of mixed vegetables and cooked chicken back into the pan. Stir to combine and cook for an additional 5 to 10 minutes until the vegetables are tender but still retain some bite and the chicken is fully warmed through. Taste and add salt if necessary.
5. Serve: Fluff the cooked jasmine rice with a fork to separate grains. Plate the rice alongside the Thai coconut curry. Garnish with freshly chopped cilantro for a burst of freshness. Serve immediately and enjoy a delicious, aromatic Thai-inspired meal!

Notes

• Rinsing the rice is important to prevent it from becoming sticky.
• You can substitute chicken with tofu or shrimp for a different protein option.
• Adjust the amount of red curry paste to control the spice level.
• Use fresh lime juice for the best flavor instead of bottled.
• The mixed vegetables can be customized depending on what you have available or prefer.
• This dish reheats well and can be stored in the fridge for up to 3 days.

Keywords: Thai coconut curry, chicken curry, jasmine rice, Thai recipe, creamy curry, coconut milk curry, quick Thai dinner