There’s something special about a dish that brings restaurant-quality flavor to your table without the usual time commitment. This Curried Coconut Chicken Rice delivers creamy, aromatic Thai-inspired goodness that transforms ordinary weeknight cooking into something worth celebrating. I discovered this recipe during a particularly hectic week when my family needed comfort food fast, and it’s been our go-to ever since.
Table of Contents
Ingredients for Curried Coconut Chicken Rice
I’ve fine-tuned this ingredient list through countless weeknight dinners, and these simple components create remarkable depth of flavor. The key is using quality curry paste and full-fat coconut milk for that authentic creamy richness. I always keep these pantry staples on hand because this recipe saves dinner more often than I’d like to admit.
- 4 pieces skinless chicken thighs
- 2 cloves garlic (minced)
- 3 tablespoons oyster sauce (divided) – I recommend Lee Kum Kee brand for authentic flavor
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 can (400ml) full-fat coconut milk – In my experience, light coconut milk doesn’t create the same luscious sauce
- 2 tablespoons Thai yellow curry paste – My go-to is Mae Ploy brand, start with less if you’re sensitive to spice
- 1 bunch fresh coriander (stalks chopped finely, leaves reserved for garnish)
- 300ml water (or less for thicker sauce)
- 1 tablespoon sugar
- 1 lime (for juice, plus wedges for serving)
- 4 cups cooked jasmine or basmati rice – I usually cook my rice first so everything’s ready at the same time
- Crispy fried onions (optional but highly recommended)
- Chili oil to taste
Step-by-Step Instructions
I recommend reading through all the steps before starting so you can multitask efficiently. In my experience, getting your rice cooking first makes the timing work perfectly for a complete meal.
Step 1: Combine the chicken thighs with minced garlic and half the oyster sauce in a bowl. Season generously with salt and black pepper, then set aside for 15 minutes. While the chicken marinates, start cooking your rice according to package directions so it’s ready when you need it.
Step 2: Heat a splash of coconut milk in a saucepan over medium heat until it starts to shimmer. Stir in the Thai yellow curry paste, chopped coriander stalks, and remaining oyster sauce. Cook for 2-3 minutes, stirring constantly, until the mixture becomes fragrant and the oil begins to separate. Add the water and remaining coconut milk, bring to a boil, then reduce to a gentle simmer for 10-15 minutes until the sauce thickens enough to coat the back of a spoon.
Step 3: While the sauce simmers, heat the olive oil in a frying pan over medium-high heat. Cook the marinated chicken for 6-7 minutes per side until deeply golden and the internal temperature reaches 165°F. The chicken should have beautiful charred spots and feel firm to the touch.
Step 4: Taste your curry sauce and adjust the seasoning with fresh lime juice, salt, sugar, and pepper until it hits that perfect balance of savory, sweet, and tangy. Slice the cooked chicken into strips.
Step 5: Divide the cooked rice among serving bowls, ladle the creamy curry sauce over top, arrange sliced chicken on each portion, and finish with a drizzle of chili oil, crispy fried onions, and fresh coriander leaves. Serve with lime wedges on the side.
Perfect Pairings for Curried Coconut Chicken Rice
This rich, coconut-based curry pairs beautifully with fresh, crisp sides that provide textural contrast and balance the creamy sauce.
Thai Cucumber Salad: The cool, tangy crunch of cucumber salad dressed with rice vinegar and a touch of sugar cuts through the richness of the coconut curry while adding refreshing brightness to each bite.
Steamed Broccoli: Simple steamed broccoli florets add nutritional value and a mild, slightly sweet flavor that doesn’t compete with the bold curry spices, plus the texture contrast is perfect.
Spring Rolls: Fresh or fried spring rolls bring additional protein and vegetables to the meal while keeping with the Southeast Asian flavor profile that complements the curry beautifully.
Mango Chutney: A small side of sweet-tart mango chutney provides a fruity element that harmonizes with the curry spices and adds another layer of complexity to the meal.
Street Corn Chicken Rice Bowl: For those who want to expand their rice bowl repertoire, this vibrant option offers a different flavor profile while maintaining that satisfying bowl format.
Make-Ahead and Storage Solutions
This curry actually tastes better the next day as the flavors continue to develop and meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the rice separate if possible to prevent it from absorbing too much sauce.
For reheating, I recommend warming the curry sauce gently on the stovetop with a splash of water or coconut milk to restore its creamy consistency. The chicken can be added during the last few minutes of reheating to prevent it from drying out.
This recipe freezes beautifully for up to 3 months in freezer-safe containers. Pro tip: portion it into individual servings before freezing so you can thaw exactly what you need for quick lunches or emergency dinners when life gets chaotic.
FAQs
Can I use chicken breast instead of thighs?
Absolutely, though chicken breasts cook faster and can dry out more easily. Reduce cooking time to 5-6 minutes per side and watch the internal temperature carefully to keep them juicy.
How can I make this spicier?
Add chopped jalapeños or Thai bird’s eye chilies to the marinade, increase the curry paste amount gradually, or serve with extra chili oil and fresh sliced chilies on the side for customizable heat.
What’s the best way to make this vegetarian?
Swap the chicken for chickpeas, firm tofu, or cauliflower florets. Replace oyster sauce with vegetarian oyster sauce or soy sauce, and you’ll have an equally satisfying plant-based meal.
Curried Coconut Chicken & Rice in 30 Minutes
Ingredients
Equipment
Method
- Combine skinless chicken thighs with minced garlic and half of the oyster sauce. Season with salt and pepper, then let it sit for about 15 minutes.
- In a saucepan, heat a splash of coconut milk. Stir in Thai yellow curry paste, chopped coriander stalks, and remaining oyster sauce. Cook for 2-3 minutes until fragrant. Add water and remaining coconut milk; bring to a boil, then simmer for 10-15 minutes until slightly thickened.
- In a frying pan, heat olive oil over medium-high heat. Cook marinated chicken for about 6-7 minutes per side until charred and fully cooked. Adjust broth seasoning with lime juice, salt, sugar, and pepper to taste.
- Divide cooked rice into bowls. Top with creamy curry sauce, sliced chicken, and drizzle of chili oil. Garnish with crispy fried onions and fresh coriander leaves.
