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One-pot Red Curry Chicken and Rice

I am a huge fan of one pot meals and this recipe didn’t disappoint on a cold winters evening in Melbourne. Feel free to experiment with this recipe adding your favourite vegetables, try using a green curry paste or add some lime juice.

INGREDIENTS (serves 6)

1 kg chicken thigh fillets, cut into 3cm pieces

4 tablespoons red curry paste

2 cups jasmine rice

½ brown onion, finely chopped

½ x 435g can pineapple pieces, drained

½ red capsicum, chopped

½ cup corn,  baby corn, frozen or cut fresh off the cob

400ml can coconut milk

1 ½ cups chicken stock

salt and pepper

coriander leaves to serve


Preheat oven to 200˚C or 180˚C fan forced. Place chicken in a bowl. Add curry paste. Stir until well coated. Refrigerate for 20 minutes if time permits.


Place rice in a sprayed 8-cup capacity baking dish. A lasagne dish is ideal. Top with onion, pineapple, capsicum and corn. Pour over coconut milk and chicken stock. In a single layer, arrange chicken on top. Season generously with salt and pepper. Cover tightly with foil. Bake for 20 mins.

Remove foil. Bake for a further 35 minutes or until chicken is cooked and rice is tender. Add more chicken stock if the rice needs more moisture.

Serve with chopped coriander.

Serve with crusty bread and a side salad.

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