One-Skillet Chicken Green Curry with Rice is a quick and easy meal that incorporates chicken curry with vegetables and rice all in one pot! This easy meal is comfort food at its finest.
Lover of curry and looking for the easiest approach of all time to make it yourself at home? I’ve got you.
If you made my One-Skillet Ground Turkey Thai Curry with Rice a few months ago, you’re already familiar with the concept behind this recipe.
It’s simple, really.
You use one skillet to make the curry and cook the rice into the curry so that it soaks up the coconut milk sauce and becomes ultra delicious.
In this sense, you aren’t steaming rice separately from the curry, which makes the meal prep just a little bit quicker and easier. Style points!
This Thai green curry includes vegetables such as carrots, bell pepper, zucchini and broccoli, along with chicken thighs, all stewed in a deliciously creamy green curry coconut milk sauce.
There’s plenty of room for adaptation here.
PLUS, this serves as an amazing meal prep recipe to put on repeat for work lunches or dinners week in, week out.
How to Make One-Skillet Thai Chicken Green Curry with Rice:
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.
While sauce is heating, peel and chop the carrots and chop the bell pepper. Add them to the skillet and stir well.
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 15 minutes.
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.
Serve curry in bowls with fresh basil and lime wedges.
OR store the curry in meal prep containers for make-ahead lunch and dinner.
Recipe Adaptations:
- Incorporate any of your favorite vegetables.
- Replace the chicken with pork, beef, shrimp, etc.
- Use brown rice instead of white rice. Note if you use brown rice, the curry will need to cook longer.
You May Also Love:
- 30-Minute Red Thai Curry with Fish
- Thai Paleo Panang Curry
- Nightshade-Free AIP Curry
- Chicken Massaman Curry
One-skillet curry in a hurry, annnnnnd GO!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
One-Skillet Chicken Green Curry
Ingredients
- 1 15-ounce 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 nub ginger, peeled
- 1/2 tsp sea salt to taste
- 3 large carrots peeled and chopped
- 1 red bell pepper cut into match sticks
- 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 lime cut into wedges
Instructions
- 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.
- While sauce is heating, peel and chop the carrots and chop the bell pepper. Add them to the skillet and stir well.
- 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 15 minutes.
- 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.
- Serve curry in bowls with fresh basil and lime wedges.
So unbelievable!!! Found so many delicious recipes. All I need now is a place to live and a stove. I could feed so many hungry homeless and neighbors with these. Thank you. Still looking at recipies.
I’m so happy you like my recipes, Leigh! Thanks so much for the support and your sweet note. 😀 xo