One-Pot Green Curry Chicken and Rice
This creamy and comforting one-pot green curry chicken and rice combines tender chicken thighs, coconut milk, and vibrant veggies for a quick, flavorful dinner.
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.
Notes
Adjust the spice level by adding more or less curry paste. You can also substitute chicken thighs with chicken breast if you prefer.
