One-Skillet Chicken Green Curry with Rice
A creamy, one-skillet Thai-inspired green curry with chicken, vegetables, and rice for an easy weeknight meal.
Equipment
- Blender
- Large skillet with lid
- Cutting Board
- Chef’s knife
- Measuring cups and spoons
Ingredients
- 1 15-oz can full-fat coconut milk
- 2 to 4 Tbsp green curry paste to taste
- 1/2 cup fresh basil + more for serving
- 1/2 inch fresh ginger peeled (use a 1-2 inch nub depending on taste)
- 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
Instructions
- Add the coconut milk, green curry paste, 1/2 cup fresh basil, peeled ginger nub, and sea salt to a blender and blend until smooth and well combined.
- Pour the blended sauce into a large skillet with a lid and heat over medium-high until it comes to a gentle full boil.
- While the sauce heats, peel and chop the carrots and cut the red bell pepper into matchsticks.
- Add the carrots and bell pepper to the skillet and stir to combine with the sauce.
- Chop the chicken thighs into bite-sized pieces, then add them to the skillet along with the chicken broth and white rice. Stir once to distribute evenly.
- Cover the skillet and bring to a full boil, then reduce the heat to a simmer and cook, covered, for 15 minutes.
- Remove the lid, stir in the chopped zucchini, broccoli florets, and chopped chard (if using). Return the lid and cook another 5 to 8 minutes until the vegetables are tender.
- Serve the curry hot in bowls garnished with additional fresh basil and lime wedges.
Notes
- Adjust curry paste from 2 to 4 Tbsp to control heat.
- Use full-fat coconut milk for a creamier sauce.
- Rice cooks in the skillet with the sauce—do not pre-cook.
- Chard is optional and can be omitted or substituted with spinach.