A One-Pot Recipe To Save You From Washing Dishes Tonight

Sick to death of washing up an army of pots and pans whenever you do feel motivated enough to cook. Honestly, same. That’s why one-pan meals are a blessing to the overworked home cook looking to eat well without all the extra hassle.

Being able to toss everything in together and just let it do its own thing is an absolute blessing at the end of a long day and this Thai-style chicken curry with coconut rice does just that. Sure a couple of shortcuts are needed, like the pre-made curry paste, but who doesn’t like a good hack? Also, the meat is completely optional here as you can either replace it with paneer or tofu, or just let the pumpkin be the star of the show. 

So if this week has already been feeling too long for you, this recipe is about to be your new best friend. 


  • 600g chicken pieces
  • 1 tbsp fish sauce
  • 400ml can of coconut milk
  • ¼ cup Thai yellow curry paste
  • 1 tbsp peanut oil
  • 1 brown onion, chopped
  • 250 gms pumpkin, cut into 2cm pieces
  • 1 ½ cups basmati rice
  • 100g green beans, trimmed
  • ½ cup fresh coriander 
  • 1 long red chilli, thinly sliced diagonally
  • 1 tbsp fried shallots
  • Lime wedges, to serve


  • Combine chicken, fish sauce, ¼ cup coconut milk and 2 tablespoons curry paste in a large bowl. Cover. Refrigerate for at least 30 minutes, less if you’re really in a rush.
  • Preheat oven to 200°C fan-forced.
  • Heat a large 8-cup-capacity flameproof roasting pan over medium-high heat. 
  • Cook chicken, stirring occasionally, for 5 minutes or until browned. 
  • Transfer to a heatproof bowl.
  • Heat oil in the same pan over medium heat. Add onion. 
  • Cook, stirring, for 4 minutes or until softened. Add remaining curry paste. Cook for 30 seconds or until fragrant. 
  • Add pumpkin and rice. Stir to coat. Add remaining coconut milk and ¾  cup water. Bring to a simmer. Cover with foil. Transfer to oven. 
  • Bake for 20 minutes or until the rice is almost tender.
  • Stir beans into the rice mixture. 
  • Top with chicken. Cover and bake for a further 10 minutes or until chicken is just cooked through and rice is tender. 
  • Sprinkle with coriander, chilli and shallots. Serve with lime wedges.