Plento Pasto CookbookCoconut Curry Chicken with Jasmine Rice
⏱ 25 min
🍽 Serves 4
≈ $10.80 ($2.70/serving)
novice
Why this fits a family on a budget
Chicken thighs, canned coconut milk, and pantry spices deliver bold Thai-inspired flavor for roughly $2.70 per serving, staying comfortably within the weekly budget. Using the Instant Pot for rice and one skillet for the curry means everything is on the table in 25 minutes with minimal cleanup.
Ingredients
• 1.25 lb boneless skinless chicken thighs
• 13.5 oz canned coconut milk
• 1.5 cups jasmine rice
• 2 tbsp yellow curry powder
• 14.5 oz canned diced tomatoes
• 1 medium yellow onion
• 3 cloves fresh garlic
• 2 cups baby spinach
• 1 tbsp vegetable oil
• 1 tbsp fish sauce
• 1 whole lime
• 0.75 tsp salt
• 0.25 tsp black pepper
Instructions
1. Rinse jasmine rice under cold water until water runs clear. Add rice and 2 cups of water to the Instant Pot. Seal the lid, set valve to sealing, and cook on Manual High Pressure for 3 minutes. When done, carefully quick-release the pressure by flipping the valve to venting. Fluff rice with a fork and keep warm.
2. While the rice cooks, cut chicken thighs into 1-inch bite-sized pieces and season evenly with salt and black pepper.
3. Heat vegetable oil in a large skillet over medium-high heat for 1 minute until shimmering. Add diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
4. Add minced garlic and curry powder to the skillet. Stir constantly for 30 to 45 seconds until fragrant — the mixture should turn a deep golden yellow and smell toasty.
5. Add the chicken pieces in a single layer. Cook for 3 to 4 minutes without stirring until golden brown on the bottom, then stir and cook another 2 minutes.
6. Pour in the coconut milk and canned diced tomatoes (with their juices). Stir in fish sauce. Bring the mixture to a gentle boil, then reduce heat to medium-low.
7. Simmer for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through (165°F internal temperature) and the sauce has thickened slightly — it should coat the back of a spoon.
8. Stir in baby spinach and cook for 1 minute until wilted and dark green. Squeeze the juice of half the lime over the curry and stir to combine. Taste and adjust salt if needed.
9. Serve curry over jasmine rice in shallow bowls with remaining lime wedges on the side.
Contains: fish. Always double-check labels for your household's allergies.
Cost is a national-average estimate and varies by store and region.
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This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.
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