One-Skillet Chicken Green Curry with Rice

This One-Skillet Chicken Green Curry with Rice is a weeknight-friendly, flavor-forward meal that brings a Thai-inspired green curry to your table with minimal fuss. A single heavy skillet does the work from start to finish: searing the chicken, toasting aromatics, simmering in full-fat coconut milk, and finishing with bright basil and lime. The rice cooks gently in the same pan, soaking up fragrant curry, tender vegetables, and just the right amount of heat from green curry paste. It’s comforting, saucy, and brightly balanced—perfect when you want a vibrant dinner without multiple pots and pans.

Why you’ll love this One-Skillet Chicken Green Curry with Rice

• All-in-one cooking: rice and curry cook together, saving time and clean-up.
• Rich, creamy coconut sauce made with a single can of full-fat coconut milk for deep flavor.
• Customizable heat: use 2 to 4 tablespoons of green curry paste to suit your taste.
• Plenty of vegetables for color and texture—carrots, red bell pepper, zucchini, broccoli, and optional chard.
• Fresh ginger and basil lift the sauce and give it authentic aromatic notes.

Ingredients

• 1 (15-oz) can full-fat coconut milk
• 2 to 4 Tbsp green curry paste, to taste
• 1/2 cup fresh basil, plus more for serving
• 1 2-inch nub fresh ginger, peeled
• 1/2 tsp sea salt, to taste
• 3 large carrots, peeled and chopped
• 1 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 crown broccoli, chopped into florets
• 1 to 3 leaves chard, chopped (optional)
• 1 lime, cut into wedges

Equipment

• 12-inch heavy skillet with a lid (or an oven-safe skillet and an additional lid)
• Sharp knife and cutting board
• Microplane or fine grater for ginger (optional)
• Spoon or spatula for stirring

Prep notes

Measure and prepare all ingredients before you begin. Chop the chicken into bite-sized pieces so it cooks evenly. Rinse the rice under cold water until the water runs clear—this removes excess starch and helps prevent the final dish from becoming gummy. Peel and grate or thinly slice the ginger for best flavor distribution. If you prefer less heat, start with 2 tablespoons of green curry paste and taste before adding more.

Step-by-step instructions

Follow these clarified, step-by-step directions for this One-Skillet Chicken Green Curry with Rice. The order preserves the flow of the original recipe with clearer actions and timing so your dish turns out perfectly.

1. Prep aromatics and herbs. Peel the ginger and grate or finely mince it. Pick and roughly chop 1/2 cup fresh basil, reserving a little extra for serving. Cut the lime into wedges. If using chard, chop 1 to 3 leaves and set aside.
2. Prepare vegetables and chicken. Peel and chop the carrots into bite-size pieces. Cut the red bell pepper into matchstick strips. Slice the zucchini into half-moons or quarter-moons about 1/4-inch thick. Chop the broccoli into small florets. Cut the chicken thighs into bite-sized pieces so they cook quickly and evenly.
3. Rinse the rice. Place 1 cup white rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. Shake off excess water.
4. Heat the skillet and brown the chicken. Place a 12-inch skillet over medium-high heat. Add a splash of neutral oil if your skillet is not nonstick (about 1 tablespoon). Once the oil is shimmering, add the chopped chicken thighs in a single layer. Sear the chicken, stirring occasionally, until pieces are golden-brown on the outside but not fully cooked through, about 4 to 6 minutes. Move the chicken to the sides of the skillet or transfer to a small plate and keep the pan hot for the aromatics.
5. Sauté ginger and curry paste. Reduce heat to medium. If the skillet looks dry, add a small splash of oil. Add the grated or minced ginger and 2 to 4 tablespoons green curry paste (use less for mild, more for spicier). Cook, stirring, for 30 seconds to 1 minute until fragrant. This awakens the curry paste and softens its raw edge.
6. Add coconut milk and broth; deglaze. Pour in 1 (15-oz) can full-fat coconut milk and 1 cup chicken broth. Stir well, scraping the bottom of the pan to release any browned bits. Bring the mixture to a gentle simmer.
7. Season and incorporate basil. Stir in 1/2 tsp sea salt (start with this amount and adjust to taste later). Add the 1/2 cup chopped fresh basil to the simmering liquid and stir to distribute the herbal flavor through the sauce.
8. Add rice and vegetables. Scatter the rinsed 1 cup white rice evenly into the skillet, then add the chopped carrots and red bell pepper. Press the rice and vegetables gently into the liquid so they are mostly submerged. Return the seared chicken to the pan, nestling pieces into the rice and liquid so they cook evenly.
9. Simmer, covered. Bring the skillet back up to a gentle simmer, then reduce heat to low. Cover the skillet with a lid and let everything simmer gently for 12 to 15 minutes, or until the rice is tender and most of the liquid is absorbed.
10. Check and add quick-cooking vegetables. After 12 to 15 minutes, remove the lid and test the rice. If the rice is almost done but still needs a couple minutes, add the zucchini slices and broccoli florets on top, along with the optional chopped chard if using. Cover again and simmer on low for another 3 to 5 minutes, until the zucchini and broccoli are tender-crisp and the rice is fully cooked. If the mixture looks dry before the rice is done, add a splash more chicken broth.
11. Finish and adjust seasoning. Once the rice and vegetables are cooked and the chicken is cooked through (no pink inside), remove the skillet from heat. Taste and add more sea salt if needed. If you used less curry paste and want more heat or green curry flavor, stir in a little more paste now—mixed into the warm sauce it will blend quickly.
12. Garnish and serve. Squeeze lime wedges over individual portions for brightness. Sprinkle extra fresh basil over the top. Spoon the One-Skillet Chicken Green Curry with Rice into shallow bowls so each serving gets a mix of saucy rice, tender chicken, and vibrant vegetables.

Troubleshooting tips

• If the rice is undercooked and the liquid has evaporated, add 1/4 cup chicken broth, cover, and cook on low for a few more minutes.
• To prevent burnt bits, keep the heat at a low simmer once the rice is added and use a heavy skillet to distribute heat evenly.
• For creamier texture, gently stir in a splash more coconut milk at the end.
• If your curry is too spicy, add a tablespoon of sugar or a squeeze more lime to balance heat and acidity.

Variations and substitutions

• Protein swap: Replace chicken thighs with boneless chicken breasts cut into similar-sized pieces and follow the same timing; thighs will give more richness.
• Grain swap: If you prefer brown rice, pre-cook it separately—the longer cooking time means it won’t finish properly with the curry in one pan.
• Vegetables: Use snap peas, green beans, or baby corn in place of or in addition to the zucchini and broccoli.
• Herb swap: If you don’t have fresh basil, a handful of cilantro added at the end also works, though it shifts the flavor profile slightly.

Make-ahead and storage

Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of chicken broth or coconut milk to loosen the sauce, or microwave in 30-second intervals until warmed through. For best texture, add fresh basil and a lime squeeze after reheating.

Nutritional notes

This One-Skillet Chicken Green Curry with Rice is rich in protein and vegetables, and the full-fat coconut milk provides a satisfying, creamy mouthfeel along with healthy medium-chain triglyceride fats. Adjust curry paste and salt to taste to keep sodium and spice at the level you prefer.

Serving suggestions

Serve this curry with extra lime wedges and an additional sprinkle of fresh basil. A simple side of crunchy cucumber salad or lightly pickled vegetables adds a cool contrast to the warm richness of the curry. For a heartier meal, add a simple green salad dressed with rice vinegar and a dash of sesame oil.

Final thoughts

This One-Skillet Chicken Green Curry with Rice is the sort of weeknight hero recipe that feels special without taking over your evening. It balances creamy coconut, herbal brightness, and just enough heat in a single skillet that makes cleanup easy and dinner satisfying. Whether you’re feeding a family or cooking for one, it’s an encouraging reminder that bold, comforting food doesn’t have to be complicated.

Enjoy this fragrant, saucy skillet meal—serve it steaming hot, garnish with extra basil and lime, and dig in.