Chicken and Coconut Thai Curry Rice

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

This fragrant rice-based curry is full of the fresh, bright flavours of Thailand.

recipe updated Oct 8, 2019


  • Onion icon
    1 (140g)
  • Garlic clove icon
    Garlic clove
  • Ginger icon
    2 tsp (4g)
  • Red bell pepper icon
    Red bell pepper
    1 (150g)
  • Fresh basil icon
    Fresh basil
    as needed
  • Vegetable oil icon
    Vegetable oil
    1 tbsp (15ml)
  • Thai green curry paste icon
    Thai green curry paste
    2 tbsp (30g)
  • Chicken breast icon
    Chicken breast
    325g (about 3)
  • Jasmine rice icon
    Jasmine rice
    250g (about 1¼ cups)
  • Coconut milk icon
    Coconut milk
    400ml (1¾ cups)
  • Chicken stock icon
    Chicken stock
    300ml (1¼ cups)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Lime icon
    as needed


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Dutch oven

Step preview

  1. Heat vegetable oil to a clean Dutch oven
  2. Add onion to the Dutch oven
  3. Cook until softened - 5 min
  4. Add garlic clove, ginger and Thai green curry paste to the Dutch oven
  5. Cook while stirring occasionally - 1 min
  6. Add chicken breast, red bell pepper and jasmine rice to the Dutch oven
  7. Stir until combined
  8. Add coconut milk and chicken stock to the Dutch oven
  9. Season with salt & pepper to taste
  10. Boil
  11. Reduce until liquid has evaporated to simmer - 10 min
  12. Cover until just cooked - 5 min, low heat
  13. Serve
  14. Sprinkle with fresh basil
  15. Garnish with lime
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