This 4 ingredient chicken and red curry rice is a whole dinner in one pan, with hardly any shopping. You brown the chicken, toast the curry paste, then let the rice, frozen veg and chicken cook together so the rice soaks up all the flavour.
It feeds four and takes about 55 minutes, most of it hands-off while it cooks. A great one for a busy night when you want something filling without much effort or washing up.
Why You’ll Love It
This one’s a weeknight saver. It’s just four ingredients, everything cooks in one pan, the rice soaks up all the curry flavour, it feeds four, and there’s hardly any washing up.
The Shortcut That Makes It Work
Frozen stir-fry veg and a jar of curry paste do all the prep, no chopping. Everything cooks in the one pan, with the rice soaking up the flavour, so it is a whole dinner with barely any washing up.
Handy Tips
Brown the chicken first for colour and flavour, you do not need to cook it through at this stage. Toast the curry paste for a couple of minutes before the rice goes in, it really wakes up the flavour. Scrape the bottom of the pan when you add the water, those browned bits are pure flavour. Keep the lid on while the rice cooks so it steams properly. Give it an extra 5 minutes if it is not quite done.
Make It Suit Your House
Use any chicken cut you like. Thigh stays lovely and juicy, which is what I usually reach for. Use brown rice if you prefer, though it takes longer, so you may need to pre-cook it a little or add extra time. Make it vegetarian by leaving out the chicken and adding chickpeas or extra veg, and use a vegetable-friendly curry paste.
What To Serve With It
It is a full meal on its own. A squeeze of lime and some fresh coriander on top is lovely, or a dollop of yoghurt to cool it for the kids.
How to Store It
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until piping hot, adding a splash of water if the rice has dried out.
Other Recipes You’ll Love
If you enjoyed this 4 Ingredient Chicken and Red Curry Rice, here are a few more ideas to add to your rotation:
4 Ingredient Chicken and Red Curry Rice
Prep Time 15 minutes 
Cook Time
40 minutes 
Total Time 55 minutes 
Ingredients
Equipment
Method
- Season your chicken with a sprinkle of salt, a dash of pepper, and a drizzle of olive oil. Then, pop it into a hot pan to brown both sides. Don’t stress about cooking it through just yet—we’ll handle that later. Once browned, remove the chicken from the pan.
- Spice it up! In the same pan, add your red curry paste and let it cook for 2 minutes while stirring. This step will really wake up those flavours!
- Rice time! Add the basmati rice to the pan and stir it around, making sure each grain gets a good coat of that delicious curry paste.
- Add the essentials. Pour in 3 cups of water and give the bottom of the pan a good scrape to loosen up all those yummy bits stuck to the pan. This will add even more flavour to your dish!
- Veggie power! Spread your frozen stir-fry vegetables over the top, then place your browned chicken pieces back on top.
- Cook to perfection. Pop a lid on your pan, turn the heat down to low, and let it cook for 25 minutes. After that, check the rice—if it’s not quite there, give it another 5 minutes with the lid on.
Nutrition
Video
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FAQs
Can I use brown rice instead of basmati?
Yes. Brown rice works well, it just takes longer to cook, so you may need to add time or pre-cook it a little before it goes in.
Can I make it vegetarian?
Yes. Leave out the chicken and add chickpeas or extra vegetables, and use a vegetable-friendly curry paste.
Can I make it ahead?
Yes. It keeps in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until piping hot, with a splash of water if the rice has dried out.
