Best 2 One Pan Coconut Curry Rice With Chicken And Vegetables Recipes

Embark on a culinary journey to the heart of Southeast Asia with this delectable One-Pan Coconut Curry Rice with Chicken and Vegetables. This dish bursts with exotic flavors and vibrant colors, sure to tantalize your taste buds and transport you to a tropical paradise. The harmonious blend of creamy coconut milk, aromatic curry paste, and fragrant spices creates a rich and flavorful sauce that envelops tender chicken, crisp vegetables, and fluffy rice. Each bite offers a symphony of textures and tastes, leaving you craving more. Get ready to indulge in a meal that is not only delicious but also convenient, as it can be prepared in just one pan, making cleanup a breeze. Discover the secrets of this mouthwatering dish and embark on a culinary adventure like no other.

In addition to the main recipe, this article also offers variations to cater to different dietary preferences and restrictions. Dive into the depths of flavor with the Vegan Coconut Curry Rice with Tofu and Vegetables, a plant-based delight that delivers on taste without compromising on satisfaction. Craving a seafood twist? The Coconut Curry Shrimp and Rice Bowl awaits, offering succulent shrimp enveloped in a creamy coconut curry sauce, served over fluffy rice. And for those seeking a gluten-free option, rejoice in the glory of the One-Pan Coconut Curry Rice with Chicken and Vegetables (Gluten-Free), a harmonious blend of flavors that accommodates dietary restrictions without sacrificing taste.

Let's cook with our recipes!

ONE-PAN CHICKEN RICE CURRY

One-Pan Chicken Rice Curry image

I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons butter, divided
1 medium onion, halved and thinly sliced
2 tablespoons all-purpose flour
3 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup uncooked instant rice
Chopped fresh cilantro leaves, optional

Steps:

In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES

One-Pan Coconut Curry Rice With Chicken and Vegetables image

Baking rice is a fail-safe way to a fluffy bowl of grains - and a quick route to a fragrant, hearty dinner. Red curry paste, coconut milk and peanut butter spice the chicken, rice and vegetables in this hands-off, one-pot recipe. Chunky peanut butter adds nuttiness, crunch and creaminess all at once. Feel free to swap out the carrots and broccoli for vegetables with similar cooking times, like sweet potato or snap peas. Drizzle your red curry rice with lime-spiked coconut milk for brightness just before digging in.

Provided by Ali Slagle

Categories dinner, weekday, grains and rice, poultry, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 (13-ounce) can full-fat coconut milk
1/4 cup red curry paste
3 tablespoons crunchy peanut butter
2 tablespoons fish sauce
4 garlic cloves, thinly sliced
Kosher salt and black pepper
1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
2 large carrots, peeled and thinly sliced (about 1 cup)
1 1/2 cups jasmine rice, rinsed
1 1/4 cups boiling water
1 head broccoli, thick stems discarded, florets separated (about 2 cups florets)
1 tablespoon lime juice

Steps:

Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.

Tips:

Use quality ingredients: Fresh vegetables, tender chicken, and flavorful curry paste will make all the difference in this dish.
Don't be afraid to adjust the heat level: If you like things spicy, add more curry paste or chili powder. If you prefer a milder dish, use less paste or omit the chili powder altogether.
Make sure your rice is cooked through: Undercooked rice will make the dish mushy. Cook it according to the package directions, or until it is tender and fluffy.
Serve immediately: This dish is best enjoyed fresh out of the pan. The flavors will meld together as it sits, but the rice may become soggy if it sits for too long.

Conclusion:

This one-pan coconut curry rice with chicken and vegetables is a delicious and easy weeknight meal. It's packed with flavor and nutrients, and it can be on the table in under an hour. So next time you're looking for a quick and easy dinner idea, give this recipe a try.