Description
A flavorful and creamy one-pot Thai curry chicken orzo dish combining tender chicken, vibrant bell peppers, and orzo pasta in a rich coconut milk and red curry sauce. Perfect for a quick yet comforting weeknight meal with bold Thai-inspired flavors.
Ingredients
Scale
Protein & Pasta
- 1 pound Boneless Skinless Chicken Breast, cut into bite-sized pieces
- 1 cup Orzo Pasta (rice-shaped pasta)
Liquids & Broth
- 1 can Full-Fat Coconut Milk (approximately 13.5 ounces)
- 2 cups Low-Sodium Vegetable Broth
Vegetables & Aromatics
- 1 cup Diced Bell Peppers (a mix of colors)
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Freshly Grated Ginger
Spices & Garnish
- 2-3 tablespoons Thai Red Curry Paste (adjust to spice preference)
- Salt, to taste
- Pepper, to taste
- Fresh Cilantro, for garnish
Instructions
- Sauté Onion: Heat a large pot or Dutch oven over medium heat. Add a splash of oil, then add the chopped onion and sauté for about 3-4 minutes until translucent, releasing a sweet aroma.
- Add Garlic and Ginger: Incorporate the minced garlic and freshly grated ginger into the pot. Sauté for an additional minute to build depth of flavor.
- Cook Chicken: Add the bite-sized chicken pieces, stirring to combine with the aromatics. Cook for 5-7 minutes until the chicken is lightly browned on all sides.
- Add Curry Paste: Stir in the Thai red curry paste, cooking for 2-3 minutes to toast the spices and deepen the curry flavor.
- Pour Liquids and Simmer: Pour in the full-fat coconut milk and vegetable broth. Stir well to combine and bring the mixture to a gentle boil.
- Add Orzo and Vegetables: Add the orzo pasta and diced bell peppers to the pot. Stir to blend everything, then reduce heat to a simmer. Cover and cook for about 10-12 minutes, allowing the orzo to absorb the flavors and soften.
- Check Orzo Doneness: Test the orzo for tenderness. If it needs more moisture, add additional broth or water to reach your desired consistency.
- Season: Season the dish with salt and pepper according to your taste preferences. Stir thoroughly to distribute seasoning evenly.
- Rest: Remove the pot from heat and let the curry sit covered for a few minutes. This helps the flavors to meld and the sauce to thicken slightly.
- Garnish and Serve: Garnish the creamy Thai curry chicken orzo with freshly chopped cilantro. Serve hot and enjoy the rich, comforting flavors.
Notes
- Adjust red curry paste quantity based on your preferred spice level.
- If you prefer a lighter dish, use light coconut milk instead of full-fat.
- The recipe can be made gluten-free by substituting regular orzo with a gluten-free pasta alternative.
- Adding a squeeze of lime or a splash of fish sauce can enhance the authentic Thai flavor profile.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
