One-Skillet Chicken Green Curry
Thai green curry with chicken, vegetables, and rice made in one skillet!
Servings: 5 servings
Calories: 444kcal
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.
Nutrition
Serving: 1of 5 | Calories: 444kcal | Carbohydrates: 28g | Protein: 21g | Fat: 25g | Fiber: 4g | Sugar: 6g