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