One Skillet Chicken Green Curry with Rice

There’s something so comforting about a dish that evokes warmth and flavor, and that’s exactly what you get with One Skillet Chicken Green Curry with Rice. Picture a bustling evening in the kitchen, the aroma of spices wafting through the air as you prepare a meal that not only nourishes but also rekindles the joy of cooking. I remember the first time I made this dish; it was one of those days when I craved a little adventure but didn’t want to spend hours in the kitchen. That’s when I stumbled upon this simple yet flavorful recipe. One skillet, a handful of fresh ingredients, and you’re on your way to a culinary experience that feels much more complex than it truly is. The vibrant green hues of the curry and the tender pieces of chicken create a feast that’s as pleasing to the eyes as it is to the palate. It quickly became a staple in my recipe rotation, perfect for weeknight dinners or when I wanted to impress friends with minimal fuss.

What to Gather for One Skillet Chicken Green Curry with Rice

The ingredients for One Skillet Chicken Green Curry with Rice are a delightful mix of earthy and vibrant flavors. Each component plays a vital role, creating a dish that’s both comforting and exciting. The key players here include the rich, creamy coconut milk and the aromatic green curry paste, which infuse the dish with depth and warmth. Fresh vegetables like zucchini and broccoli not only add color but also provide a satisfying crunch and essential nutrients to the meal.

• 1 (15-oz) can full-fat coconut milk: This creamy base is essential for achieving that rich, velvety sauce that makes the curry so indulgent.
• 2 to 4 Tbsp green curry paste: The heart of the dish, this paste brings a wonderful balance of heat and flavor. Adjust the amount to suit your taste.
• 1/2 cup fresh basil: A fragrant herb that adds freshness and aroma, enhancing the entire dish.
• 12-inch nub fresh ginger, peeled: Provides a warm and slightly spicy note that complements the curry beautifully.
• 1/2 tsp sea salt, to taste: Enhances the flavors and balances the dish, ensuring every bite is flavorful.
• 3 large carrots, peeled and chopped: Adds sweetness and texture, making the curry hearty and satisfying.
• 1 red bell pepper, cut into matchsticks: Brings color and a slight crunch to the dish.
• 1 lb chicken thighs, chopped: Tender and juicy, chicken thighs absorb the flavors of the curry well.
• 1 cup chicken broth: Helps to create the sauce, adding depth and richness to the curry.
• 1 cup white rice: Serves as a hearty base that complements the curry perfectly.
• 1 medium zucchini squash: Adds freshness and a subtle flavor, making the dish more vibrant.
• 1 small crown broccoli, chopped into florets: Provides a nutritious crunch and enhances the dish’s overall appeal.
• 1 to 3 leaves chard, chopped, optional: A nutritious addition that boosts the dish’s health benefits.
• 1 lime, cut into wedges: For a zesty finish that brightens the dish.

How to Assemble One Skillet Chicken Green Curry with Rice

Making One Skillet Chicken Green Curry with Rice is a straightforward process that’s as enjoyable as it is rewarding. I love how everything comes together in one pan, making it easy to manage. Just follow these steps, and you’ll have a flavorful meal ready in no time.

1. Add the coconut milk, curry paste, basil, ginger, and sea salt to a blender and blend until well combined. You want a smooth, rich mixture that’s full of flavor. If it’s too thick, you can add a splash of water to help it blend.
2. Pour this mixture into a large skillet that has a lid and heat it to medium-high. As it heats, you’ll want to bring the sauce to a gentle boil, allowing the flavors to meld beautifully.
3. While the sauce is heating, peel and chop the carrots and chop the bell pepper into thin pieces. Once the sauce is bubbling, add these vegetables to the skillet and stir well, ensuring they’re coated in the fragrant sauce.
4. Next, chop the chicken thighs into bite-sized pieces. Stir them into the skillet along with the chicken broth and white rice. Cover the skillet and bring everything to a full boil, letting the rice absorb the rich flavors.
5. Once it’s boiling, reduce the heat to a simmer and cook for about 15 minutes. This is when the magic happens—the chicken will become tender, and the rice will soak up all that delicious sauce.
6. After 15 minutes, remove the cover and stir in the zucchini, broccoli, and optional chard. Cover again and cook for another 5 to 8 minutes. You want the vegetables to reach your desired level of tenderness—crisp-tender works beautifully here.
7. Finally, serve the curry in bowls, garnished with fresh basil and lime wedges. Squeeze the lime over the top for a burst of brightness that elevates the dish.

Helpful Notes about One Skillet Chicken Green Curry with Rice

As you prepare to make One Skillet Chicken Green Curry with Rice, here are some helpful tips to ensure your cooking experience is smooth and enjoyable:

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.
• Freezing: You can freeze the curry for up to two months. Just make sure to let it cool completely before transferring it to a freezer-safe container.
• Pairing: This curry pairs beautifully with a side of steamed jasmine rice or a fresh salad to balance the flavors.
• Variations: Feel free to replace the chicken with tofu or chickpeas for a vegetarian option!
• Serving Suggestions: Serve with naan bread or over quinoa for a twist on the classic.

What Goes Well With This One Skillet Chicken Green Curry with Rice

When you prepare One Skillet Chicken Green Curry with Rice, consider these delightful pairings to enhance your meal:

• Steamed Jasmine Rice: The fluffy texture of jasmine rice complements the rich curry perfectly, soaking up all those delicious flavors.
• Fresh Salad: A light salad with greens, cucumbers, and a zesty vinaigrette can help balance the spices of the curry.
• Roasted Vegetables: Serve alongside some roasted seasonal vegetables to add a touch of sweetness and extra nutrients to your meal.
• Naan Bread: Warm naan is perfect for scooping up the curry and enjoying every last bit of sauce.
• Quinoa: For a more protein-rich base, serve the curry over quinoa, which also adds a nutty flavor.
• Chilled Drinks: Pair with a refreshing drink, like coconut water or a fruity mocktail, to cool down the spice.

FAQ

Conclusion

One Skillet Chicken Green Curry with Rice truly stands out with its comforting flavors and ease of preparation. This dish embodies comfort food at its finest, bringing warmth and satisfaction to your table. I encourage you to give this recipe a try; it’s perfect for any occasion and promises to delight your taste buds. Enjoy the journey of cooking and savor each bite of this delicious curry!

One Skillet Chicken Green Curry with Rice

The ultimate comfort food awaits with One Skillet Chicken Green Curry with Rice. It's a creamy, flavorful dish packed with tender chicken and fresh vegetables, perfect for a quick weeknight dinner. Dive into this easy meal that’s sure to satisfy your cravings and impress your family tonight!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 5 servings

Course: Dinner

Cuisine: Thai

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 1 can full-fat coconut milk
• 2 to 4 Tbsp green curry paste to taste
• 1/2 cup fresh basil + more for serving
• 1/2 piece fresh ginger peeled
• 1/2 tsp sea salt to taste
• 3 large carrots peeled and chopped
• 1 piece red bell pepper cut into matchsticks
• 1 lb chicken thighs chopped
• 1 cup chicken broth
• 1 cup white rice
• 1 medium zucchini squash
• 1 small broccoli chopped into florets
• 1 to 3 leaves chard chopped, optional
• 1 piece lime cut into wedges

Equipment

• Chef's Knife
• Blender
• Peeler
• Large Pot
• Wooden Spoon
• Saucepan
• Mixing Bowl
• Skillet

Method

 

1. Add the coconut milk, curry paste, basil, ginger, and sea salt to a blender and blend until well-combined. Pour this mixture into a large skillet (that has a lid) and heat to medium-high. Bring sauce to a full but gentle boil.
2. While sauce is heating, peel and chop the carrots and chop the bell pepper. Add them to the skillet and stir well.
3. Chop the chicken thighs, then stir them into the skillet along with the chicken broth and white rice. Cover and bring to a full boil. Reduce the heat to a simmer and cook for 15 minutes.
4. Remove the cover and stir in the zucchini, broccoli, and chard. Cover and cook another 5 to 8 minutes, until vegetables have reached desired done-ness.
5. Serve curry in bowls with fresh basil and lime wedges.

Notes

• Tip 1: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.
• Tip 2: You can freeze the curry for up to two months. Just make sure to let it cool completely before transferring it to a freezer-safe container.
• Tip 3: A light salad with greens, cucumbers, and a zesty vinaigrette can help balance the spices of the curry.
• Tip 4: Feel free to replace the chicken with tofu or chickpeas for a vegetarian option!
• Tip 5: Warm naan is perfect for scooping up the curry and enjoying every last bit of sauce.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.