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One-Skillet Chicken Green Curry
Prep Time
15 mins
Cook Time
30 mins

Thai green curry with chicken, vegetables, and rice made in one skillet!

Course: Main Course
Cuisine: Thai
Keyword: baked chicken, curry, healthy, meal prep
Servings: 5 servings
Author: Julia
  • 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
  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 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.