Thai Green Curry Chicken and Rice

Thai Green Curry Chicken and Rice mains This flavorful One Pan Green Curry Chicken and Rice recipe is truly a one pan dish - there are very few steps involved and the chicken is juicy and tender with fluffy coconut rice Thai food Thai Green Curry Chicken and Rice Thai, curry, chicken, one pot meals

This flavorful One Pan Green Curry Chicken and Rice recipe is truly a one pan dish - there are very few steps involved and the chicken is juicy and tender with fluffy coconut rice. For a super simplified version I use store bought Thai curry paste (which is btw one of my fav pantry staples) in the marinade and in the overall dish. Loaded with veggies and flavor. What’s better than a one pan meal for the midweek or any day?!? - easy cleanup and happy tummy’s all around. Finish off the dish with an extra squeeze of lime juice and serve garnished chopped fresh Thai basil or cilantro and sliced chilis for some extra heat and enjoy!

Thai Green Curry Chicken and Rice

One Pan Green Curry Chicken & Rice Ingredients

  • CHICKEN: For this recipe and the way it is cooked I always use boneless skinless chicken thighs. I don’t recommend skinless chicken breasts for this dish as it will dry out plus they may not cook through in time depending on their thickness.
  • SPICES: Apart from seasoning spices like salt and pepper, you will also need some ginger powder and garlic powder
  • RICE: I always use Jasmine rice for this recipe - use a brand you know cooks well without turning too mushy when cooked or you may need to adjust the amounts of liquids added. I have not tested this recipe with brown rice only white rice/white basmati rice
  • OLIVE OIL: Or any vegetable oil for sautéing the veggies and, and for the marinade.
  • GARLIC & GINGER: Add so much flavor to the whole dish. Use grated garlic cloves or minced and grated or minced ginger
  • SHALLOT: I like to use shallots for their mild sweet flavor but yellow onions works well too.
  • __VEGETABLES: I like to use the same veggies you might find in a Thai green chicken curry dish: Red bell pepper, carrots, and broccoli. I also like to include bamboo shoots. I use canned and drained bamboo shoots - but these are optional to use if you like and can find them easily. For an extra hit of veggies and protein you could also stir in some green peas.
  • RED CHILI: Red chilis add flavor and some heat. Use as much or as little as you prefer.
  • THAI GREEN CURRY PASTE: Green thai curry paste is what you will need - store bought or homemade. If using store bought I recommend Maeploy, Aroy-D (that is the one I always have in my pantry), or Namjai brands. I dont usually use Thai Kitchen brand as it is very weak, but if i do, I need to at least double the amount called for. I prefer green curry paste for this recipe but it will definitely work with Thai red curry paste too. Make sure you know the spice level of your curry paste and what you and your family can handle when it comes to heat because some curry pastes are more concentrated than others and be sure to use one you love and can get at your local grocery store.
  • SOY SAUCE & FISH SAUCE: Both are added for flavor - feel free to adjust amounts to taste. Usually a little goes a long way with both.
  • HONEY: This adds its signature hint of sweetness to the dish. I like to use honey but feel free to use brown sugar or Palm sugar
  • MAKRUT LIME LEAVES: Also known as Kaffir Lime Leaves. They add fresh, citrusy aroma that is unlike any other citrus fruits and unique to Thai cooking. Use fresh or dried or if you do not have any no problem - substitute with 1 teaspoon of lime zest or lemongrass paste.
  • LIME JUICE: Always balances the flavors. Use freshly squeezed. Lemon juice can be used if preferred or if you don’t have lime juice.
  • CHICKEN BROTH/STOCK: Chicken or vegetable stock is what the rice cooks in - technically you can use water but broth or stock is so much better for adding flavor to the entire dish. I usually use a low sodium one.
  • COCONUT MILK: I always use full fat coconut milk for best flavor. But if desired you can use lite coconut milk.

Thai Green Curry Chicken and Rice

One Pan Thai Green Curry Chicken & Rice Recipe Instructions

This tasty dish comes together pretty quickly so it is best to have all your ingredients chopped and ready to go. Here is a basic breakdown of the directions (Full detailed recipe instructions are all in recipe card below):

  1. Season and marinate chicken thighs and set aside.
  2. Preheat oven
  3. Heat large oven-safe skillet or dutch oven and saute veggies(bell pepper & carrot), garlic ginger, shallot, green onions, and chili
  4. Stir in Thai green curry paste
  5. Stir in rice, broccoli, soy sauce, lime juice, honey, fish sauce, broth and coconut milk
  6. Place prepared chicken pieces over rice
  7. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake
  8. Once done fluff up the rice with a fork removing chicken from pan if desired
  9. Garnish with Thai basil leaves or cilantro/coriander, lime wedges, and sliced chilis

Thai Green Curry Chicken and Rice

Thai Green Curry Chicken and Rice

One Pan Chicken and Rice Storage, Make Ahead & Freezing

  • STORAGE: Refrigerate any cooled leftovers in an airtight container for up to 3-5 days. To reheat, add a few teaspoons of water or drizzle some olive oil over the rice and stir gently. This is to prevent it from drying out. Microwave the chicken for 1 to 2 minutes or until warm. If you’re reheating a large portion, do it in the oven at 350˚F for 10 to 15 minutes watching that it doesn’t burn
  • MAKE AHEAD: Chicken can be tossed in the marinade and chilled in an airtight container in the refrigerator for 30 minutes or up to 1 day ahead.
  • FREEZING: Chicken dishes are usually best eaten when they are cooked as the rice can change texture. That being said though you can freeze it if desired. Cooked and cooled chicken and rice can be frozen in an airtight freezer friendly container for up to 1-2 months. Thaw overnight in the fridge and reheat same as stated above.

Thai Green Curry Chicken and Rice

More One Pan / One Pot Dishes You Will Love:

Recipe

Servings: 4
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr

Ingredients

For the Chicken

  • 1½ lbs of chicken thighs skinless boneless
  • 1 tablespoon green chili paste
  • 1 tablespoon olive oil
  • Juice of half a lime
  • ¼ teaspoon each Salt and black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ginger powder

For the Rice

  • 1½ cups jasmine rice rinsed
  • 2 tablespoons olive oil
  • 1 large shallot, peeled and minced (or small yellow onion)
  • 1 medium carrot, peeled and thinly sliced
  • 1 small head of broccoli cut up into small florets
  • 1 red bell pepper seeds and stems removed and diced
  • 1 small red or green chili seeds and stems removed and sliced (optional)
  • 1 green onion, ends trimmed and sliced
  • 3 cloves of garlic peeled and minced
  • 1 inch piece of ginger peeled and minced
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 3 tablespoons green curry paste
  • 1 400 ml can of coconut milk
  • 1½ cups chicken broth
  • 1 tablespoon honey
  • Juice of half a lime
  • ⅓ cup sliced bamboo shoots (optional)
  • 4-5 Markrut or kaffir lime leaves (Or use 1 teaspoon lime zest or lemongrass paste instead)

For serving

  • lime wedges
  • additional Thai basil/basil or cilantro
  • sliced chilli red or green (optional)

Directions

  1. Preheat oven to 400°F
  2. In a medium size bowl toss the chicken with the green curry paste, olive oil, salt, pepper, gralic powder and ginger powder. Set aside. (can be covered and left to marinate in the fridge overnight)
  3. Heat 2 tablespoons of olive oil In a large skillet (or dutch oven or SS pan with lid) then add shallot, garlic, ginger, chili, red bell pepper, green onion, and carrots. Saute over medium heat for 3-4 minutes.
  4. Stir in the green curry paste and cook stirring for 1 min
  5. Add in coconut milk, broth, soy sauce, fish sauce, lime juice, kefir lime leaves, and honey stir well to combine.
  6. Bring to a simmer, then stir in the rice, broccoli, and bamboo shoots making sure rice is evenly distributed.
  7. Nestle the marinated chicken on top. (Brush or drizzle tops of chicken with a little olive oil if desired - optional) Cover the pan with lid or cover tightly with foil immediately and transfer to preheated oven
  8. Cook 30 minutes with lid on. Carefully remove pan from oven and remove lid and slide pan back in the oven and continue to cook 15 minutes more or until the chicken is fully cooked and the excess liquid has cooked off. (Feel free to broil for last 1-2 minutes for more colour on your chicken)
  9. Remove pan from oven and allow to stand for a few minutes to allow rice to absorb any remaining moisture. Use a fork to fluff up and combine the rice (there will be parts that are more saucy than others).
  10. Serve garnished with chopped thai basil or regular basil or cilantro and lime wedges. For more heat sprinkle over some chopped fresh red or green chili’s.

Recipe Notes

  • I don’t recommend chicken breasts for this dish as they will dry out plus they may not cook through in time depending on their thickness. I used chicken thighs.
  • Please adjust the amount of liquid and the cooking time, based on the rice you are using in this dish. Some jasmine rice does get mushy quite quickly so maybe reduce the stock by ½ cup and add as you need.

Thai Green Curry Chicken and Rice