When you don't have a ton of time to dedicate to cooking a main dish and sides for dinner, a one-pan meal is the perfect solution. In this case, chicken thighs, fresh veggies, and rice cook all together in a pan with a flavorful coconut curry sauce. In about 40 minutes you'll have your protein, starch, and veggies — and only one pan to wash after dinner. It doesn't get any better than that!
There are a couple key moves that make this dish a success. First, you sear the chicken thighs in the skillet alone to get that nice golden-brown crust on top. Once both sides are done, you can set the chicken aside while you build the rest of the dish. The other important thing to note is that the author specifies you need to use white basmati rice for this to work, as brown rice can take too long. She does mention that quinoa would work as a substitute though.
With sautéed garlic, ginger, green onion, coconut milk, yellow curry powder, ground turmeric, and lime juice, the beautifully golden sauce is what really makes this dish. It permeates every grain of rice and complements the chicken and veggies perfectly.
The best part is that this meal serves four, so if you're not feeding a hungry family, you can package up the leftovers and bring them to lunch the next day.
More Chicken Curry Recipes from Kitchn
→ Get the Recipe: One-Pan Thai Coconut Curry Chicken and Rice from Ambitious Kitchen