This one-skillet chicken green curry with rice is the kind of weeknight dinner I make when I want something fragrant and comforting without a sink full of dishes. It layers coconut milk and green curry paste with chicken, rice, and plenty of vegetables, all cooked together so the rice soaks up the curry flavors. It’s hands-off for much of the cooking time and comes together in about 30–40 minutes.

I like keeping the prep straightforward: blend the curry sauce, get the skillet bubbling, and add the heartier veggies first, then the chicken and rice. A short stir-in of tender vegetables at the end keeps color and texture bright. Finish with extra fresh basil and lime wedges for lift.

Below you’ll find the ingredient list pulled directly from the recipe, step-by-step directions that follow the recipe’s sequence, and practical tips for swaps, troubleshooting, and storing. Read through once, then get the skillet hot — this one rewards straightforward cooking.

What Goes Into One-Skillet Chicken Green Curry with Rice

Ingredients

1 (15-oz) can full-fat coconut milk — the creamy base that carries the curry flavor and keeps the rice tender.
2 to 4 Tbsp green curry paste — to taste; this is the heat and herb backbone. Start milder and add if you want more kick.
1/2 cup fresh basil + more for serving — adds a sweet, aromatic finish. Reserve a little for garnish.
12-inch nub fresh ginger, peeled — provides warm, zesty depth; it’s blended with the sauce.
1/2 tsp sea salt — seasoning for the whole dish; adjust at the end.
3 large carrots — peeled and chopped; they bring sweetness and texture.
1 red bell pepper — cut into match sticks for color and crunch.
1 lb chicken thighs — chopped into bite-sized pieces; thighs stay juicy in the curry.
1 cup chicken broth — adds savory depth and helps cook the rice.
1 cup white rice — cooks in the sauce so it absorbs all the flavor.
1 medium zucchini squash — added later to keep it tender and slightly crisp.
1 small crown broccoli — chopped into florets; adds color and bite.
1 to 3 leaves chard — chopped, optional; an earthy green if you want it.
1 lime — cut into wedges for bright, finishing acidity.

Directions: One-Skillet Chicken Green Curry with Rice

Add the 1 (15-oz) can full-fat coconut milk, 2 to 4 Tbsp green curry paste (start with 2 Tbsp and add more to taste), 1/2 cup fresh basil, the peeled 12-inch nub fresh ginger (roughly chopped), and 1/2 tsp sea salt to a blender; blend until smooth and well combined.
Pour the blended sauce into a large skillet with a lid and heat over medium-high until it comes to a gentle boil (small bubbles across the surface).
While the sauce is heating, peel and chop the 3 large carrots and cut the red bell pepper into matchsticks. Add the carrots and bell pepper to the skillet and stir to combine.
Chop the 1 lb chicken thighs into bite-sized pieces. Add the chopped chicken, 1 cup chicken broth, and 1 cup white rice to the skillet; stir to distribute the rice and chicken evenly.
Increase heat briefly to bring the skillet to a full boil, then reduce heat to maintain a gentle simmer. Cover and cook for 15 minutes without lifting the lid.
Meanwhile, cut the 1 medium zucchini into bite-sized pieces, chop the small crown of broccoli into florets, and chop 1 to 3 leaves of chard if using.
After 15 minutes, remove the lid and stir in the zucchini, broccoli, and chard (if using). Cover and cook another 5 to 8 minutes, until the rice is tender and the vegetables reach your desired doneness.
Remove from heat, taste and adjust seasoning if desired, and serve in bowls garnished with additional fresh basil and lime wedges.

What You’ll Love About This Recipe

This recipe gives you a deeply flavored curry without juggling multiple pots. Because the rice cooks in the coconut-curry liquid, it soaks up the sauce and becomes infused with herb and spice. Using chicken thighs keeps the protein tender, and the staggered vegetable additions mean the dish has both soft and snappy textures.

It’s flexible in timing and forgiving: a gentle simmer and a covered pan do much of the work. The bright basil and lime finish cut through the richness, so the dish never feels heavy.

Ingredient Swaps & Substitutions

Green curry paste: Use less if you prefer milder heat, or a different Thai curry paste if you like another flavor profile.
Protein swap: If you don’t want chicken thighs, lean chicken breast or a firm tofu can work; adjust cooking so the protein is cooked through without overcooking the rice.
Rice options: White rice is in the recipe and cooks within the skillet. If you want to use a different grain, cook it separately and fold it in at the end.
Broth swap: Vegetable broth can replace chicken broth to make the dish pescatarian- or vegetarian-friendly when paired with tofu or extra vegetables.
Greens: If you don’t have chard, spinach or baby kale can be stirred in at the end in similar fashion.

What You’ll Need (Gear)

High-speed blender or food processor — to make a smooth curry sauce from the coconut milk, ginger, basil, and curry paste.
Large skillet with a tight-fitting lid — ideally 12 inches or larger to hold all ingredients and allow even simmering.
Spoon or spatula — to stir and distribute rice and chicken evenly.
Knife and cutting board — for prepping vegetables and chopping chicken thighs.
Measuring cups and spoons — for the rice, broth, salt, and curry paste.

Troubles You Can Avoid

If the curry is too thin: simmer uncovered briefly to reduce and concentrate flavors, then check seasoning. If it’s too thick or the rice isn’t cooking evenly, add a splash of warm water or broth, stir, and cover to finish cooking.

If the rice is undercooked but the chicken and vegetables are done: add a small amount of hot liquid, stir it in, and cover to steam until the rice reaches tenderness. Avoid raising the heat too high — that can scorch the bottom before the rice cooks through.

If the curry is too salty or too spicy: a squeeze of lime and a handful of fresh basil can brighten and balance. Adding a little more coconut milk (if on hand) also softens heat and saltiness.

Make It Fit Your Plan

Meal prep: Cook the full recipe, cool it to room temperature, then portion into airtight containers for lunches or dinners. Reheat gently on the stovetop or in the microwave with a splash of water or broth to loosen the sauce.

Date night: Serve in shallow bowls with extra basil and lime wedges, and pair with a light cucumber salad to cut through the richness.

Family-style weeknight: Let each person add lime and basil at the table. The one-pot approach keeps cleanup quick so you can move on to evening activities.

Cook’s Notes

Blending the sauce is a small step that pays off: a smooth, emulsified coconut-greens base ensures consistent flavor and a silky mouthfeel. I recommend rough-chopping the ginger before adding to the blender so it blends evenly.

Rice type matters. The recipe uses white rice; its cooking time matches the method here. If you choose short-grain or medium-grain varieties, they should be fine, but parboiled or quick-cook rice may alter the timing. When in doubt, check rice at the 15-minute mark and adjust the final cook time in the 5–8 minute stage accordingly.

Freezer-Friendly Notes

This curry freezes reasonably well, though texture of some vegetables (like zucchini and bell pepper) softens after freezing. For best results, cool the dish completely, then transfer to freezer-safe containers or heavy-duty freezer bags in portion sizes you’ll use. Label with the date.

When reheating from frozen, thaw overnight in the refrigerator if possible, then reheat gently on the stovetop over medium-low, adding a small splash of water or broth if the sauce seems thick. If you must reheat from frozen, do it slowly to avoid uneven heating and to keep the rice from drying out.

Reader Questions

Q: Can I use jasmine rice instead of generic white rice?

A: Yes, jasmine rice should work; it’s a white rice variety and will absorb the curry flavor nicely. Keep an eye on cooking times and check tenderness at the 15-minute covered stage.

Q: My curry turned out too spicy. How do I cool it down?

A: Stir in a bit more coconut milk if you have it, or serve with extra lime and fresh basil. A side of plain yogurt or cucumber salad can also help tone down the heat at the table.

Q: Can this be made vegetarian?

A: Substitute chicken broth with vegetable broth and swap chicken thighs for firm tofu or a larger quantity of beans and hearty vegetables. Cook the rice and vegetables as directed and make sure any paste you use is vegetarian-friendly.

Final Thoughts

This one-skillet chicken green curry with rice is a practical, flavorful weeknight solution that still feels a little special. It’s designed to be straightforward: blend, simmer, add heartier ingredients, then stir in the quick-cooking vegetables for a pleasing mix of textures. The recipe’s structure leaves room for small adjustments — more or less curry paste, a different green at the finish, or a squeeze of lime — so you can tailor it to your family’s tastes without losing the simplicity that makes it a go-to.

Make a note to keep extra basil and a lime on hand; those final bright touches really lift the dish. And when you want an easy, fragrant meal from a single pan, this curry is a reliable, satisfying choice.

Print Recipe Save it for later

One-Skillet Chicken Green Curry with Rice

Chicken green curry cooked in coconut milk with rice and vegetables, all made in one skillet.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Thai

Servings: 5 servings

Ingredients

1 15-oz canfull-fat coconut milk
2 to 4 Tbspgreen curry pasteto taste
1/2 cupfresh basil+ more for serving
12- inch nubfresh gingerpeeled
1/2 tspsea saltto taste
3 largecarrotspeeled and chopped
1 red bell peppercut into match sticks
1 lbchicken thighschopped
1 cupchicken broth
1 cupwhite rice
1 mediumzucchini squash
1 smallcrown broccolichopped into florets
1 to 3 leaveschardchopped optional
1 limecut into wedges

Instructions

Add the 1 (15-oz) can full-fat coconut milk, 2 to 4 Tbsp green curry paste (start with 2 Tbsp and add more to taste), 1/2 cup fresh basil, the peeled 12-inch nub fresh ginger (roughly chopped), and 1/2 tsp sea salt to a blender; blend until smooth and well combined.
Pour the blended sauce into a large skillet with a lid and heat over medium-high until it comes to a gentle boil (small bubbles across the surface).
While the sauce is heating, peel and chop the 3 large carrots and cut the red bell pepper into matchsticks. Add the carrots and bell pepper to the skillet and stir to combine.
Chop the 1 lb chicken thighs into bite-sized pieces. Add the chopped chicken, 1 cup chicken broth, and 1 cup white rice to the skillet; stir to distribute the rice and chicken evenly.
Increase heat briefly to bring the skillet to a full boil, then reduce heat to maintain a gentle simmer. Cover and cook for 15 minutes without lifting the lid.
Meanwhile, cut the 1 medium zucchini into bite-sized pieces, chop the small crown of broccoli into florets, and chop 1 to 3 leaves of chard if using.
After 15 minutes, remove the lid and stir in the zucchini, broccoli, and chard (if using). Cover and cook another 5 to 8 minutes, until the rice is tender and the vegetables reach your desired doneness.
Remove from heat, taste and adjust seasoning if desired, and serve in bowls garnished with additional fresh basil and lime wedges.