One-Skillet Chicken Green Curry with Rice

If you crave a vibrant, comforting meal that comes together effortlessly in just one pan, this One-Skillet Chicken Green Curry with Rice is your new go-to. Bursting with fresh herbs, tender chicken, and a creamy coconut curry sauce, it’s a colorful and wholesome dinner that feels both exotic and familiar. What makes this dish special is how all the flavors meld beautifully while the rice cooks in the same skillet, soaking up every bit of the fragrant sauce. Whether you’re a seasoned curry lover or just starting to explore Thai-inspired dishes, this recipe delivers a satisfying, balanced meal with minimal cleanup.

Why This One-Skillet Chicken Green Curry with Rice Stands Out

This One-Skillet Chicken Green Curry with Rice is a game-changer for weeknight dinners. Here’s why:

• All-in-One Cooking: No need for multiple pots and pans. The chicken, vegetables, rice, and curry sauce cook together, which means fewer dishes and more flavor absorption.
• Rich Coconut Flavor: Full-fat coconut milk provides a creamy base that perfectly balances the spicy, aromatic green curry paste.
• Fresh Herbs & Veggies: Fresh basil, zucchini, broccoli, and bell peppers add vibrant colors, textures, and natural sweetness.
• Customizable Heat: Adjust the green curry paste from 2 to 4 tablespoons depending on your spice tolerance.
• Perfectly Tender Chicken Thighs: These juicy pieces soak up the curry sauce, making every bite flavorful.

This recipe is a wonderful introduction to making curry at home, and it pairs beautifully with other dishes like Thai Red Curry Shrimp With Rice for a full Thai-inspired dinner experience.

Your Shopping Guide

To make this delicious One-Skillet Chicken Green Curry with Rice, here’s what you’ll want to pick up:

• 1 (15-oz) can full-fat coconut milk: For a rich, creamy curry base.
• Green curry paste (2 to 4 Tbsp): Choose a good-quality brand or homemade paste for authentic flavor.
• Fresh basil (1/2 cup plus more for garnish): Adds a fragrant, slightly sweet note.
• Fresh ginger (about a 1-inch nub): Peeled and grated or finely chopped.
• Sea salt (1/2 tsp or to taste): Enhances all the flavors.
• 3 large carrots: Peeled and chopped.
• 1 red bell pepper: Cut into matchsticks for a crisp texture and pop of color.
• 1 lb chicken thighs: Skinless and boneless, chopped into bite-sized pieces.
• 1 cup chicken broth: Adds depth and moisture to the rice and curry.
• 1 cup white rice: Jasmine rice works beautifully, but any long-grain white rice is fine.
• 1 medium zucchini squash: Sliced or chopped into bite-sized pieces.
• 1 small crown broccoli: Chopped into florets for added crunch and nutrition.
• 1 to 3 leaves chard (optional): Chopped for extra greens.
• 1 lime: Cut into wedges to serve. A squeeze of lime brightens the entire dish.

With these ingredients on hand, you’re set to create a meal that’s both comforting and exciting.

Equipment Breakdown

Keep your cooking simple with these kitchen tools:

• Large skillet or sauté pan (12-inch): Essential for cooking everything in one vessel.
• Sharp knife: For chopping vegetables and chicken with ease.
• Cutting board: To prep your ingredients safely.
• Measuring cups and spoons: For precise ingredient amounts.
• Wooden spoon or heatproof spatula: To stir the curry without scratching your pan.
• Grater or microplane: For fresh ginger.

These basic items make the process smooth and enjoyable.

One-Skillet Chicken Green Curry with Rice Made Stepwise

Step 1: Prep Your Ingredients

Begin by peeling and chopping the carrots, slicing the red bell pepper into matchsticks, chopping the zucchini and broccoli into bite-sized pieces, and finely chopping the chard if using. Peel and grate the fresh ginger. Chop the chicken thighs into 1-inch pieces. Set everything aside.

Step 2: Sauté Ginger and Green Curry Paste

Heat your 12-inch skillet over medium heat. Add a splash of oil (such as coconut or vegetable oil), then add the grated ginger. Let it cook for about 30 seconds until fragrant. Stir in 2 to 4 tablespoons of green curry paste, depending on your spice preference. Cook the paste for 1-2 minutes until it deepens in color and becomes aromatic.

Step 3: Add Chicken and Veggies

Add the chopped chicken thighs to the skillet. Stir frequently, allowing the chicken to brown slightly on the outside. Then add the carrots, red bell pepper, zucchini, broccoli, and chard. Toss everything together so the veggies get coated in the curry paste.

Step 4: Pour in Liquids and Rice

Pour in the can of full-fat coconut milk and chicken broth. Stir well to combine. Add the white rice, sea salt, and half of the fresh basil. Give everything a good mix, ensuring the rice is submerged in the liquid.

Step 5: Simmer and Cook

Bring the skillet to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid or aluminum foil. Let it simmer for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid too often, so the steam cooks the rice evenly.

Step 6: Final Touches

Once cooked, remove from heat. Sprinkle the remaining fresh basil over the top. Give the curry a gentle stir to mix the basil in. Serve immediately with lime wedges on the side for squeezing over each plate.

This simple process yields a rich, creamy, and vibrant One-Skillet Chicken Green Curry with Rice that’s sure to impress.

Make It Your Way

• Spice Level: Adjust how much green curry paste you add. Start with 2 tablespoons and add more if you like it hotter.
• Vegetable Variations: Swap out the zucchini and broccoli for other seasonal veggies like snap peas, green beans, or eggplant.
• Protein Options: If chicken thighs aren’t your favorite, chicken breast or even firm tofu work well.
• Rice Alternatives: Try brown rice, jasmine rice, or even cauliflower rice for a low-carb option (add cauliflower rice near the end to avoid overcooking).
• Herb Twists: Add cilantro or mint along with basil for a fresh flavor twist.

If you’re a fan of combining curry with other exciting dishes, check out Spicy Thai Peanut Chicken Bowls for another flavorful chicken recipe.

Pro Perspective

Professional chefs often emphasize the importance of layering flavors in curry dishes like this One-Skillet Chicken Green Curry with Rice. Here are some tips from the pros:

• Use full-fat coconut milk for the creamiest texture and richest flavor.
• Toast the green curry paste briefly to unlock its aromatic oils before adding liquids.
• Don’t rush the simmering process; gentle heat allows rice and chicken to cook evenly and absorb the curry.
• Fresh herbs like basil added at the end keep the curry bright and fragrant, balancing the richness.
• For a finishing touch, a squeeze of fresh lime juice enhances the flavors and adds brightness.

Store, Freeze & Reheat

This One-Skillet Chicken Green Curry with Rice stores beautifully:

• Refrigerate: Transfer leftovers to an airtight container and keep in the fridge for up to 3 days.
• Freeze: Cool completely, then freeze in portions for up to 2 months. Use freezer-safe containers or heavy-duty bags.
• Reheat: Gently warm in a skillet over low heat or microwave until heated through. Add a splash of chicken broth or coconut milk to loosen the curry if it thickens too much.

Enjoy the convenience of having this hearty dish ready whenever you need a quick, satisfying meal.

Handy Q&A

Can I use chicken breast instead of thighs?

Yes! Chicken breast is leaner and cooks faster, so add it a bit later in the cooking process to avoid overcooking and drying it out.

Is it possible to make this dish vegetarian?

Absolutely. Replace chicken with tofu or chickpeas and use vegetable broth instead of chicken broth. The curry paste and coconut milk still deliver plenty of flavor.

What rice works best for this recipe?

Long-grain white rice or jasmine rice are ideal because they cook evenly and absorb the curry sauce well. Avoid short-grain rice as it can become mushy.

Can I prepare this dish ahead of time?

Yes! You can chop veggies and chicken in advance. The curry itself can be made and refrigerated, then reheated just before serving. However, rice is best cooked fresh to maintain texture.

Keep Cooking

• Explore other flavorful dishes like Tandoori Chicken With Basmati Rice for a vibrant Indian-inspired meal.
• Try seafood with a twist in Thai Red Curry Shrimp With Rice for a quick, tasty dinner option.
• If you love nutty flavors, check out Spicy Thai Peanut Chicken Bowls to spice up your weeknight routine.

Serve & Enjoy

Serve your One-Skillet Chicken Green Curry with Rice hot, garnished generously with fresh basil and lime wedges on the side. The lime juice adds a zesty brightness that perfectly complements the creamy, spicy curry. Pair it with a simple cucumber salad or steamed greens for a well-rounded meal. This dish is perfect for sharing with family or impressing friends with minimal effort yet maximum flavor. Dig in and savor every spoonful of this comforting, colorful, and aromatic curry—a true kitchen favorite that’s sure to become part of your regular rotation.

From the first fragrant bite to the last creamy grain of rice, this One-Skillet Chicken Green Curry with Rice brings warmth, spice, and satisfaction straight to your table. Happy cooking!

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