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One Skillet Chicken Green Curry with Rice

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
Cook Time 30 minutes
Total Time 45 minutes
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.