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One-Skillet Chicken Green Curry with Rice

This One-Skillet Chicken Green Curry with Rice is vibrant, creamy, and packed with fresh herbs and veggies. A perfect, easy weeknight meal with minimal cleanup!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Thai
Keyword: Chicken, Curry, Easy, One-Skillet, Quick, Weeknight
Servings: 4 servings

Ingredients

  • 1 can full-fat coconut milk 15-oz
  • 2 to 4 tablespoons green curry paste
  • 1/2 cup fresh basil plus more for garnish
  • 1 inch fresh ginger peeled and grated or finely chopped
  • 1/2 teaspoon sea salt or to taste
  • 3 large carrots peeled and chopped
  • 1 red bell pepper cut into matchsticks
  • 1 lb chicken thighs skinless and boneless, chopped into bite-sized pieces
  • 1 cup chicken broth
  • 1 cup white rice jasmine or any long-grain
  • 1 medium zucchini squash sliced or chopped into bite-sized pieces
  • 1 small crown broccoli chopped into florets
  • 1 to 3 leaves chard optional, chopped
  • 1 lime cut into wedges to serve

Instructions

Step 1: Prep Your Ingredients

  • Peel and chop the carrots, slice the red bell pepper into matchsticks, chop the zucchini and broccoli into bite-sized pieces, and finely chop 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, then add the grated ginger. Cook for about 30 seconds until fragrant. Stir in 2 to 4 tablespoons of green curry paste depending on your spice preference. Cook for 1-2 minutes until aromatic.

Step 3: Add Chicken and Veggies

  • Add the chopped chicken thighs to the skillet. Stir frequently to brown slightly. Add the carrots, red bell pepper, zucchini, broccoli, and chard. Toss to coat veggies in curry paste.

Step 4: Pour in Liquids and Rice

  • Pour in the full-fat coconut milk and chicken broth. Stir well to combine. Add the white rice, sea salt, and half of the fresh basil. Mix well, ensuring the rice is submerged.

Step 5: Simmer and Cook

  • Bring to a gentle boil, then reduce heat to low. Cover tightly and let simmer for 18-20 minutes until rice is tender and liquid absorbed. Avoid lifting lid too often.

Step 6: Final Touches

  • Remove from heat. Sprinkle remaining fresh basil over the top. Stir gently to mix basil in. Serve immediately with lime wedges for squeezing over each plate.

Equipment

  • Large skillet or sauté pan (12-inch)
  • Sharp Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Wooden spoon or heatproof spatula
  • Grater or microplane

Notes

  • Use full-fat coconut milk for the creamiest and richest curry.
  • Adjust green curry paste amount to control spice level.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
  • For vegetarian option, substitute chicken with tofu and use vegetable broth.
  • Try swapping veggies seasonally or use brown rice or cauliflower rice for variations.