![['Close-up of a bowl of One-Pot Thai Curry Chicken Orzo, showcasing succulent chicken thighs and vibrant spices.', 'Side view of a delicious One-Pot Thai Curry Chicken Orzo, featuring creamy coconut milk and herbs.', 'Juicy One-Pot Thai Curry Chicken Orzo displayed in a bowl, with visible orzo and fresh Thai basil.', 'Close-up shot of comforting One-Pot Thai Curry Chicken Orzo, highlighting chicken pieces and rich curry color.']](https://chickenrecipeworld.com/wp-content/uploads/2026/07/one-pot-thai-curry-chicken-orzo_1_U1.webp)
One-Pot Thai Curry Chicken Orzo
A flavorful one-pot dish combining tender chicken thighs, aromatic Thai spices, and orzo pasta for a quick and satisfying meal.
Ingredients
Protein
- 4 pieces chicken thighs (bone-in, skin-on)
Spices & Pastes
- 1 tbsp good-quality Thai red curry paste
Liquids
- 400 ml coconut milk (70% or more coconut extract)
- 400 ml chicken stock
Sweeteners & Sauces
- 1.5 tbsp palm sugar or light brown sugar
- 1 tbsp fish sauce
Spices
- 1 tsp ground turmeric
Fresh Produce
- 10 g fresh ginger, grated
Pasta
- 225 g dried orzo (rinsed)
Herbs
- 1 small handful Thai basil leaves (roughly chopped)
Instructions
- Preheat oven to 220°C / fan 200°C.
- Season chicken thighs with salt, brown skin-side-down in a cold Dutch oven over medium heat for 10 minutes, then flip and cook 2 minutes. Remove and set aside.
- Add curry paste to the rendered fat and cook for 1-2 minutes until fragrant. Add coconut milk, chicken stock, sugar, fish sauce, turmeric, ginger, and orzo. Stir well.
- Nestle chicken into the orzo, bring to a simmer, then transfer to oven and bake uncovered for 20 minutes.
- Transfer chicken to a plate, stir in Thai basil, then serve.
Notes
Ensure the chicken skin is browned well for extra flavor.