One Pan Thai Chicken and Rice


One Pan Thai Style Chicken and Rice

I find one pan meals such an interesting concept. I can see their benefits:

  • One pan

  • Easy

  • Throw everything in

  • Minimal washing up

  • Minimal cooking time or ‘hands on’ cooking time as I like to call it

  • Not to different from a soup or stew or slow cooker meal

I think they work best for particular cuisines too - cuisines where condiments and maybe a slice of sourdough can be the finishing touches to bring it all together.

I talk about the benefits of filling your fridge with condiments a lot - this concept lives in my free ebook Get Your Shit Together. There’s more than just condiments too. Ingredients that can add simple easy flavour with minimal effort from you. This is the key to smart cooking. Moving away from the idea that every meal needs to be a long laborious process of pots and pans - nestling into the simplicity of condiments and sneaky ingredients that are hiding right under your nose is freeing and feels like you’re cheating in the kitchen! Too good to be true? Almost, but take it and run.

This one pan dish below, it ain’t one pan guys. Although I’ve called it so. Maybe I’m a liar, or maybe I’m giving you 2 recipes in one.

Consider the second recipe a topping you don’t want to miss out on.

It’s one pan and a salad. This is because, with food, contrast and balance is key. This one pan is Thai inspired chicken and rice, with a good hit of spices and curry paste. It’s needs a little balance to it with a fresh crispy herby limey salad. Yum.



  • 1 tbsp extra virgin olive oil

  • 1 brown onion, finely chopped

  • Salt

  • 1kg chicken thigh

  • 2-3 tbsp Thai red curry paste (or any curry paste)

  • 2 garlic cloves, crushed

  • 1 tbsp ginger, finely grated

  • 1 tbsp ground lemongrass (or fresh)

  • 2 tsp ground coriander

  • 1 tsp cinnamon

  • 1 cup white rice

  • 1 carrot, finely diced / julienned

  • 1 tbsp tamari

  • 1 tbsp fish sauce

  • 1 tbsp coconut sugar

  • 3 cups water (or stock)

  • Black pepper


  • 1/4 cup cabbage, shredded

  • 1 cucumber, sliced

  • Lime - juice and zest

  • 1 shallot, thinly sliced

  • 1 long red chilli

  • 1/4 cup toasted peanuts

  • 1/4 cup toasted coconut flakes

  • 1 tbsp fish sauce

  • 1 tbsp sesame oil

  • Fresh coriander

  • Fresh mint


There are 2 options here. Both are great - it depends on you, your energy and how much time you have.

Option 1 - is to throw everything in the pan, raw and let the oven do its work. For this, increase your oven time slightly if you need to, maybe an extra 5-10 minutes.

Option 2 - we work some extra flavour into the dish by cooking our onions, browning our chicken and activating the curry paste before throwing it in the oven.

  1. Preheat oven to 180 degrees.

  2. In a heat proof frying pan, place on a medium heat on stove, add oil.

  3. Add onion and a pinch of salt. Sautee for 5 minutes, until fragrant.

  4. Add chicken pieces to brown on both sides. About 3 minutes each side.

  5. Move chicken pieces to the side of pan. Add curry paste to cook through and ‘activate’ the spices, about 3 minutes.

  6. Add garlic, ginger, lemongrass, coriander, cinnamon and rice. Stir through and mix well, leave to cook for 1-2 minutes.

  7. Add carrot along with tamari, fish sauce, sugar, water and a crack of black pepper. Mix to combine.

  8. Bring to boil.

  9. Secure foil over pan and place in oven to bake for 30 minutes. Remove foil then bake for another 15 minutes.

  10. In a separate bowl mix together the salad ingredients.

  11. Serve salad scattered over the top of the chicken bake, or in a separate bowl on the side.