One Pot Coconut Lime Curry Chicken and Rice Recipe
If you like Thai flavors, you'll love this one-pan coconut lime chicken with rice recipe! It has a balanced sweet and savory flavor with citrusy lime and creamy coconut milk, is easy to make, and freezes well so it's perfect for meal prep.
Servings 6 servings
Calories 491kcal
Ingredients
- 3 tablespoons coconut oil
- 1 1/2 pounds boneless skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1 medium onion chopped
- 4 large cloves garlic crushed
- 1 tablespoon freshly-grated ginger
- 2 tablespoons Thai red curry paste
- 1 1/2 cups jasmine rice
- 2 tablespoons tamari sauce or coconut aminos or soy sauce
- 1 1/2 tablespoons coconut sugar or light brown sugar
- 1 cup full-fat canned coconut milk
- 1 1/2 cups chicken stock warmed
- 1 tablespoon fresh lime zest
- Fresh cilantro for serving
- Fresh lime for serving
Instructions
- Heat the oil in a 4 to 5-quart nonstick pot over high heat. Once hot, add the chicken in an even layer and season with the salt, curry powder, and ground coriander. Cook the chicken until it’s browned on both sides, about 1 1/2 minutes per side, flipping once. Transfer the chicken to a plate and set aside for now. (The chicken will not be fully cooked at this point.)
- Turn the heat down to medium. To the same pot, add the onion and cook until starting to soften, about 3 to 5 minutes, stirring occasionally.
- Stir in the garlic, ginger, and curry paste and cook 1 minute, and then stir in the rice.
- Stir in the tamari sauce, coconut sugar, coconut milk, and chicken stock. Nestle the chicken into the rice.
- Bring up to a gentle boil, then cover the pot, turn the heat down to low, and cook until the rice has absorbed the liquid, about 20 minutes (don’t open the lid during this time).
- Remove the rice from the heat, let it sit (covered) for 10 minutes, and then fluff it with a fork. Add the lime zest to the fluffed rice.
- Serve garnished with fresh cilantro and fresh lime.
Notes
- Storage and Freezing: You can store leftover curry chicken and rice in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
- Reheating: To reheat, thaw to room temperature if it was frozen. I find the best way to reheat leftover rice recipes is in the microwave. To do so, put the rice onto a microwave-safe dish. Wet a paper towel and slightly wring it out so it's not sopping. Microwave until warm at 80% power in 45-second intervals, stirring between each interval.
Nutrition
Calories: 491kcal | Carbohydrates: 47g | Protein: 29g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 924mg | Potassium: 540mg | Fiber: 1g | Sugar: 4g | Vitamin A: 821IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 3mg