One-Skillet Chicken Green Curry

Name: One-Skillet Chicken Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 servings
Ingredients: 1 (15-oz) can full-fat coconut milk; 2 to 4 Tbsp green curry paste; 1/2 cup fresh basil; 1 inch nub fresh ginger; 1/2 tsp sea salt; 3 large carrots; 1 red bell pepper; 1 lb chicken thighs; 1 cup chicken broth; 1 cup white rice; 1 medium zucchini squash; 1 small crown broccoli; 1 to 3 leaves chard; 1 lime

User Reviews

4.5

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
5 servings
Calories
444 kcal
Course
Main Course
Cuisine
Thai

One-Skillet Chicken Green Curry

Tyler Espinosa

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Thai green curry with chicken, vegetables, and rice made in one skillet! This easy one-pot adventure results in the loveliest balanced dinner recipe.

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Ingredients

Servings

1 (15-oz) can full-fat coconut milk
2 to 4 Tbsp green curry paste to taste
1/2 cup fresh basil + more for serving
1 inch nub fresh 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 to 3 leaves chard chopped, optional
1 lime cut into wedges

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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.