If you love Thai flavours and easy one-pan dinners, then this Thai Red Chicken Brothy Rice should be your next meal. Packed with tender chicken thighs, jasmine rice, creamy coconut milk, and bold Thai red curry paste, it’s a comforting dish with just the right amount of heat and richness. 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.
Whether you’re craving a Thai-inspired rice bowl or an easy dinner loaded with veggies and protein, this recipe ticks every box. Plus, it reheats well, making it great for leftovers or meal prep.
One Pot Thai Red Chicken Brothy Rice
4
servings10
minutes25
minutesIngredients
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.
- 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.
