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.

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Thai Chicken Curry & Rice One Pan
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
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.



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