Description
This viral one pot green curry chicken and rice recipe is a flavorful and satisfying dish that’s perfect for a quick and easy weeknight meal. Tender chicken thighs are cooked with jasmine rice, vibrant veggies, and aromatic green curry paste, all simmered in a creamy coconut milk broth.
Ingredients
Units
Scale
- 1 1/2 cups jasmine rice, soaked for 30 minutes and rinsed
- 1 1/2 pounds chicken thighs, boneless and skinless
- Salt and pepper, to season
- 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 of ginger, minced
- 4 tablespoons green curry paste
- 1 can coconut milk
- 1 1/2 cups chicken broth or bone broth
- LOTS of fresh lime juice, for serving
- Cilantro, for serving
Instructions
- Season Chicken: Season chicken thighs with salt and pepper.
- Sear Chicken: In a large pot, heat avocado oil over medium-high heat. Sear chicken thighs until golden brown, then remove from the pot.
- Cook Aromatics: In the same pot, sauté onion, garlic, and ginger until fragrant.
- Add Veggies and Curry Paste: Add carrots, broccoli, and green curry paste. Cook for a few minutes.
- Simmer: Stir in coconut milk and chicken broth. Add chicken back to the pot. Simmer until chicken is cooked through.
- Finish and Serve: Squeeze fresh lime juice over the dish and garnish with cilantro before serving.
Notes
- You can customize the veggies in this recipe based on your preferences or what you have on hand.
- Adjust the amount of green curry paste to suit your spice preference.
- Feel free to add additional seasonings or herbs for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 100 mg