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.