One Pot Thai Red Chicken Brothy Rice
If you love Thai flavours and easy one-pan dinners, then this Thai Red Chicken Brothy Rice should be your next meal. The rice cooks directly in the spiced coconut broth, soaking up all that flavour while staying slightly saucy. Finished with snow peas, fresh herbs, and a squeeze of lime, it’s a vibrant, well-balanced dish that’s perfect for weeknights.
Serves
4
Prep time
10
Cooking time
25
Ingredients
- 5 – 6 tbsp store bought Thai Red Curry Paste
- 3 garlic cloves, minced
- 2 tsp fresh ginger, finely grated
- 1 tbsp vegetable oil
- 2 cups (500 ml) chicken stock, plus more if needed
- 1 can (400 ml) full fat coconut milk
- 1 tbsp lemongrass paste
- 1 heaped tbsp sugar (brown, white or palm)
- 2 tsp fish sauce, plus more to taste
- 500g chicken thigh
- 2 spring onions, white and green parts separated
- 120g snow peas, trimmed
- 2 large handfuls of baby spinach leaves
- 200g uncooked jasmine rice
Garnishes & serving:
- Fresh red chilli slices
- Fresh coriander leaves
Directions
- Heat oil in a large heavy based skillet over medium high heat.
- Add curry paste, garlic, ginger, white part of the spring onions, lemongrass paste and cook for about 2 minutes so the paste “dries out”
- Add chicken stock and stir to dissolve paste.
- Add coconut milk, fish sauce and sugar
- Mix in the rice.
- Add the chicken on top. Bring to simmer, then turn heat down to medium. Simmer for about 10 minutes or until sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want. Make sure to stir occasionally to prevent the rice sticking to the bottom
- Do a taste test. Add more fish sauce to add more saltiness, sugar for sweetness.
- Shred the chicken in the pan using two forks.
- Add snow peas and stir. Cook for 3 minutes or until Sauce the rice is cooked. If the sauce is too thick, add more chicken stock. Remove from heat.
- Garnish with the green part of the spring onion, fresh red chilli slices and fresh coriander, if desired.
Ingredients
- 5 – 6 tbsp store bought Thai Red Curry Paste
- 3 garlic cloves, minced
- 2 tsp fresh ginger, finely grated
- 1 tbsp vegetable oil
- 2 cups (500 ml) chicken stock, plus more if needed
- 1 can (400 ml) full fat coconut milk
- 1 tbsp lemongrass paste
- 1 heaped tbsp sugar (brown, white or palm)
- 2 tsp fish sauce, plus more to taste
- 500g chicken thigh
- 2 spring onions, white and green parts separated
- 120g snow peas, trimmed
- 2 large handfuls of baby spinach leaves
- 200g uncooked jasmine rice
Garnishes & serving:
- Fresh red chilli slices
- Fresh coriander leaves
Directions
- Heat oil in a large heavy based skillet over medium high heat.
- Add curry paste, garlic, ginger, white part of the spring onions, lemongrass paste and cook for about 2 minutes so the paste “dries out”
- Add chicken stock and stir to dissolve paste.
- Add coconut milk, fish sauce and sugar
- Mix in the rice.
- Add the chicken on top. Bring to simmer, then turn heat down to medium. Simmer for about 10 minutes or until sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want. Make sure to stir occasionally to prevent the rice sticking to the bottom
- Do a taste test. Add more fish sauce to add more saltiness, sugar for sweetness.
- Shred the chicken in the pan using two forks.
- Add snow peas and stir. Cook for 3 minutes or until Sauce the rice is cooked. If the sauce is too thick, add more chicken stock. Remove from heat.
- Garnish with the green part of the spring onion, fresh red chilli slices and fresh coriander, if desired.
Helpful Tips
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove or in the microwave with a splash of stock or water to loosen the sauce.
- Not suitable for freezing due to the rice and coconut milk texture.
Substitutions
- Protein: Swap chicken thighs for chicken breast, prawns, or tofu.
- Veggies: Use green beans, zucchini, or broccoli
- Curry paste: Yellow or green curry paste works too
Serving Suggestions
- Serve with steamed rice or roti to soak up the sauce.
- Add a squeeze of lime before serving for brightness.
- Pair with a crisp cucumber salad
Watch How to Make It
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One-Pan / One-Pot
Dinner
Chicken
Weeknight dinners