One-Pan Thai Curry Chicken and Rice

Prep Time 10

Cook Time 30

Servings People

2 tbsp olive oil
1-1.5 lbs boneless skinless chicken thighs*
1 tsp kosher salt divided
1 bunch scallions, thinly sliced, white/light green separated from dark green
2 tbsp grated ginger
2 cloves garlic, smashed or chopped
2 tbsp red thai curry paste**
2 cups cauliflower rice frozen or fresh
2 cups frozen spinach
1 bell pepper chopped
½ cup jasmine white rice
1 (13.5 oz) can unsweetened full-fat coconut milk
¼ cup water
1 tbsp soy sauce
Lime wedges
* See substitutions to make vegetarian/vegan.
** I like red, but you could use green or yellow or any kind of thai curry paste. You could also substitute with curry powder for an Indian-inspired version.

In a large pot with a lid, warm 1 tablespoon oil over medium-high heat. Add the chicken, sprinkle with ½ teaspoon salt, and cook on each side for 2-3 minutes, or until browned. Transfer to a plate.
Reduce the heat down to low and add the remaining 1 tablespoon oil and white/light green parts of the scallions and cook until softened, about 1 minute. Add the ginger, garlic, and curry paste and cook for 30 seconds, stirring often.
Add the cauliflower, spinach, bell pepper, and remaining ½ teaspoon salt and cook over medium heat, stirring occasionally, for about 3 minutes to soften the veggies. Scrape up any chicken bits stuck to the bottom of the pan.
Add the rice, coconut milk, water, and soy sauce. Stir everything to combine and distribute evenly, scraping up any bits stuck to the bottom. Top with chicken thighs. Cover with a lid (or weighted down baking sheet if you don't have a lid), bring to a boil over high heat, then reduce the heat to low/medium-low and simmer rapidly for 10 minutes.
Remove the lid and continue to simmer for about 10 more minutes or until the liquid has reduced and rice is cooked through.
Serve topped with lots of green scallions and a squeeze of lime.

Substitutions:

To make vegetarian/vegan, use pressed and cubed tofu in place of the chicken or add 2 cans drained and rinsed chickpeas or about 1 ½ cups shelled edamame in with the milk, rice, etc...
Easily sub any veggie in for the bell pepper (about 1 cup worth, chopped small).
I like red curry, but you could use green or yellow or any kind of thai curry paste. You could also substitute with curry powder for an Indian-inspired version.
Fresh spinach can be used in place of frozen - use about 5 cups, loosely packed.
Use half of a yellow or red onion in place of the scallions. You can top with fresh cilantro or green scallions!

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Warm up leftovers in the microwave until warmed through. Top with plenty of fresh herbs and lime.
Top with toasted cashews, almonds, or peanuts.
Put an egg on it!