Thai Chicken Curry & Rice One Pan

Sometimes even the best of us have very little enthusiasm to cook. You might be tired, you might be stressed, your mind might just be on other things. Either way, when you are experiencing this you need a recipe for a meal that doesn’t take a long time, doesn’t require a lot of preparation or washing up, and definitely doesn’t need a lot of thinking about, but also tastes extremely good and nourishes you. This is the perfect meal for a time like this.

Print Recipe

Thai Chicken Curry & Rice One Pan

Keyword

Broccoli, Chicken, Coconut, Curry, Kale, Mangetout, Rice, Tenderstem

Prep Time

5 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 1 tsp coconut oil
• 1 onion
• 1 clove garlic
• 1 piece ginger
• 1 chilli
• 2-3 tbsp thai curry paste doesn't matter which colour
• 2 skinless and boneless chicken breasts
• 200 ml light coconut milk
• 300 ml chicken stock
• 125 g basmati rice
• 150 g tenderstem broccoli approx.
• 150 g mangetout approx.
• 100 g spinach
• 1 handful coriander

Keyword Broccoli, Chicken, Coconut, Curry, Kale, Mangetout, Rice, Tenderstem Prep Time 5 minutes Cook Time 20 minutes Servings people Ingredients 1 tsp coconut oil 1 onion 1 clove garlic 1 piece ginger 1 chilli 2-3 tbsp thai curry paste doesn't matter which colour 2 skinless and boneless chicken breasts 200 ml light coconut milk 300 ml chicken stock 125 g basmati rice 150 g tenderstem broccoli approx. 150 g mangetout approx. 100 g spinach 1 handful coriander

Instructions

To prepare:

1. Finely dice the onion, thinly slice the chilli.
2. Peel and grate the garlic and ginger.
3. Place the onion, chilli, garlic and ginger in a large lidded saucepan with the coconut oil.
4. Slice the chicken breasts in to bite sized pieces.
5. Measure out the coconut milk and make up the chicken stock.
6. Weigh out the rice.

To cook:

1. Heat the pan over a medium-high heat and fry its contents, stirring regularly for 3 minutes.
2. Add in the curry paste and stir constantly for 30 seconds.
3. Add in the chicken and continue to fry, stirring regularly for 2 more minutes.
4. Lower the heat right down, pour in the coconut milk, chicken stock and rice, stir well and cover
5. Meanwhile slice up the broccoli in to 5cm lengths. Cut the mangetout in half.
6. Once 10 minutes are up, add the prepared vegetables to the pan and replace the lid. Cook for another 5 minutes.
7. Finally, add the spinach and stir well, leave for a couple more minutes until the spinach has wilted.
8. Shred the coriander and sprinkle it over the curry before dividing it between 2 bowls. Then enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.