This one-pot green curry chicken and rice recipe combines creamy coconut milk, tender chicken thighs, fragrant jasmine rice, and fresh vegetables into a comforting, flavor-packed dinner. Perfect for busy weeknights, it’s quick, wholesome, and easy to make in just one pot.
If you’ve ever wished for a dinner that checks every box, delicious, healthy, comforting, and easy to clean up, then one-pot green curry chicken and rice is about to become your new favorite. This dish is a mix of creamy coconut curry, perfectly cooked jasmine rice, juicy chicken thighs, and fresh veggies all simmered together, similar in comfort to our curry chicken and rice recipe but with a fragrant Thai twist.
The magic of this recipe is that everything cooks in one pot. That means no extra pans to scrub, and the flavors blend beautifully as the chicken, rice, and vegetables soak up the green curry sauce. It’s the kind of meal that feels special enough for a weekend but simple enough for a weeknight.
Cooking is more than just feeding ourselves, it’s about creating memories around the table. Trust me, once you try this dish, you’ll want it in your regular rotation.
Table of contents
Main Ingredients for One-Pot Green Curry Chicken and Rice
To make this one-pot green curry chicken and rice, you’ll need a few staple ingredients. Each one plays a role in balancing flavor, texture, and nutrition.
- Jasmine Rice (1 ½ cups, soaked and rinsed): This fragrant rice cooks up fluffy and light, absorbing all the flavors of the curry. Soaking it first helps with even cooking.
- Chicken Thighs (1 ½ pounds, boneless and skinless): Juicy and tender, chicken thighs hold up well in simmering curries and infuse the dish with rich flavor.
- Avocado Oil (2 tablespoons): A healthy oil with a high smoke point, perfect for searing chicken and sautéing vegetables.
- Carrots (4 large, sliced into rounds): Sweet and hearty, they bring color and crunch to the dish.
- Broccoli (1 head, cut into florets): Adds freshness and a pop of green while balancing the creamy curry.
- Onion (1 small, diced): The foundation of any good curry, adding sweetness and depth.
- Garlic (3 cloves, minced): Essential for that bold, savory flavor.
- Ginger (1-inch knob, minced): Brings a subtle spicy warmth that pairs beautifully with curry paste.
- Green Curry Paste (4 tablespoons): The heart of the dish, loaded with herbs, spices, and aromatics that make the curry shine.
- Coconut Milk (1 can): Creamy, silky, and rich, it transforms the curry into comfort food, just like in our coconut chicken and rice recipe.
- Chicken Broth or Bone Broth (1 ½ cups): Helps cook the rice while adding depth and nutrients.
- Fresh Lime Juice: A squeeze of lime at the end brightens everything up.
- Cilantro: A sprinkle of fresh herbs to finish the dish with color and flavor.
Each of these ingredients comes together in harmony, creating a bowl of curry that’s satisfying yet refreshing.s like a piece of a puzzle, and together, they create something magical.
Additional Ingredients and Substitutions
One of the joys of cooking is flexibility. Don’t have something on hand? Here are a few smart swaps and additions:
- Protein options: Swap chicken thighs for chicken breasts, shrimp, or even firm tofu for a vegetarian version.
- Rice alternatives: Basmati rice or brown rice can work, but keep in mind that cooking times may vary.
- Veggie swaps: Add bell peppers, zucchini, spinach, or snap peas to boost nutrition and variety.
- Spice adjustment: If you prefer a milder dish, start with 2 tablespoons of green curry paste instead of 4.
- Creaminess upgrade: For extra richness, add a splash of heavy cream or an additional half-can of coconut milk.
These tweaks let you customize one-pot green curry chicken and rice so it fits your family’s preferences.
Expert Tips for One-Pot Green Curry Chicken and Rice
Cooking curry can seem intimidating, but with a few expert tips, you’ll nail it every time. Here’s how to make sure your one-pot green curry chicken and rice turns out perfectly:
- Soak the rice first: Jasmine rice benefits from a 30-minute soak. This ensures it cooks evenly and doesn’t clump together.
- Sear the chicken for flavor: Don’t skip this step. A quick sear locks in juices and adds a golden crust that deepens the flavor of the curry.
- Layer your aromatics: Start with onion, garlic, and ginger before adding curry paste. This builds a strong base and releases natural oils for more aroma.
- Simmer gently, not vigorously: A gentle simmer helps the rice cook tenderly while allowing flavors to meld. Boiling too hard can break the rice or overcook the chicken.
- Add broccoli at the end: This keeps it bright green and slightly crisp instead of mushy.
- Taste before finishing: Curry paste brands can vary in spice level. Taste before serving and adjust with lime juice, salt, or even a splash of fish sauce for umami.
- Keep leftovers fresh: Store in an airtight container in the fridge for up to 3 days. Leftovers can even be transformed into quick lunches, much like we do with one-pot honey garlic chicken and rice.
- Freezer-friendly tip: Portion leftovers into freezer-safe containers. Thaw overnight and reheat gently on the stovetop with a little extra coconut milk.
Think of these tips as your secret tools to turn a simple pot of curry into a restaurant-worthy meal.
Step-by-Step Instructions
- Season and sear the chicken: Pat chicken thighs dry and season with salt and pepper. Heat avocado oil in a large Dutch oven. Sear chicken for 2–3 minutes per side until golden. Remove and set aside.
- Sauté aromatics: In the same pot, add onion, garlic, and ginger. Cook for 2 minutes until fragrant, stirring often.
- Add carrots and curry paste: Stir in carrots, then mix in green curry paste. Cook for 1 minute to unlock its flavors.
- Create the curry base: Pour in coconut milk and chicken broth. Stir well to combine.
- Add rice and chicken: Stir in soaked jasmine rice, then nestle chicken thighs back into the pot.
- Simmer gently: Bring to a boil, then reduce heat to low. Cover and cook for 18–20 minutes, until rice is tender.
- Add broccoli: In the final 5 minutes, stir in broccoli florets. Cover again until bright green and tender.
- Finish with freshness: Remove from heat, squeeze in fresh lime juice, and top with cilantro. Serve warm.
Additional Guide: Variations and Techniques
One of the best things about one-pot green curry chicken and rice is how versatile it can be. If you love hearty one-pot meals, you might also enjoy our one-pot chicken and dirty rice for a Cajun-inspired twist. Here are some extra ideas:
- Spicy kick: Add sliced fresh chili or a drizzle of sriracha if you love more heat.
- Creamy texture: Stir in a spoonful of peanut butter for a Thai-inspired twist.
- Low-carb version: Swap rice for cauliflower rice, but reduce liquid to avoid a watery curry.
- Instant Pot option: Sear chicken using sauté mode, then add ingredients and cook on high pressure for 8 minutes with a natural release.
Cooking is about making recipes your own, so feel free to experiment with these variations.
FAQs about One-Pot Green Curry Chicken and Rice
It varies by brand. Some are mild, while others bring serious heat. Start with less and adjust.
Absolutely. Just add them in the last few minutes so they don’t overcook. For example, frozen peas work beautifully in dishes like arroz con pollo peruano.
Keep in the fridge for 3 days or freeze for up to 2 months. Reheat gently with a splash of broth.
Conclusion
There you have it, a wholesome, flavorful, and fuss-free recipe for one-pot green curry chicken and rice. It’s a dish that combines creamy coconut, tender chicken, fluffy rice, and vibrant veggies in a single comforting pot.
Meals like this remind me why I love cooking. They bring people together, warm the heart, and taste even better when shared. So next time you need an easy dinner that doesn’t skimp on flavor, give this recipe a try, or explore family favorites like buffalo chicken and rice casserole for something totally different.
One-Pot Green Curry Chicken and Rice
Equipment
- Large Pot or Dutch Oven
Ingredients
- 1 1/2 cups jasmine rice soaked for 30 minutes and rinsed
- 1 1/2 pounds chicken thighs boneless and skinless, seasoned with salt and pepper
- 2 tablespoons avocado oil
- 4 large carrots cut into 1/2 inch rounds
- 1 large head broccoli cut into florets
- 1 small onion diced
- 3 cloves garlic minced
- 1 inch knob ginger minced
- 4 tablespoons green curry paste
- 1 can coconut milk
- 1 1/2 cups chicken broth or bone broth
- fresh lime juice for serving
- cilantro for serving
Instructions
- Season the chicken thighs with salt and pepper.
- Heat avocado oil in a large pot over medium heat. Sear the chicken until golden brown, then remove and set aside.
- In the same pot, sauté onion, garlic, and ginger until fragrant.
- Add carrots and broccoli, stirring for 2-3 minutes.
- Stir in green curry paste and cook for 1 minute to release flavors.
- Pour in coconut milk and chicken broth. Mix well.
- Add the rinsed jasmine rice and return the chicken thighs to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Check rice and chicken for doneness. Fluff rice with a fork.
- Serve hot with lots of fresh lime juice and cilantro on top.