One-Pot Green Curry Chicken with Rice
Ingredients
- 1 1/2 cups Carolina® Jasmine Rice
- 1 1/2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 tsp salt, divided
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1/4 cup green curry paste
- 1 tbsp curry powder
- 1 tsp turmeric
- 2 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 cup tomatoes, chopped
- 4 cups baby spinach
- 1/4 cup lime juice
- 2 tbsp fresh cilantro, chopped
Instructions
This rich Green Curry Chicken is packed with aromatic herbs yet doesn’t hold back on that spicy kick you crave from Thai cuisine. The best part? The bed of fluffy Carolina® Jasmine Rice will absorb every last drop of flavor.
Step 1
Season chicken with 1/4 tsp salt and pepper. Heat oil in Dutch oven or deep skillet set over medium-high heat; cook chicken, turning occasionally, for 6 to 10 minutes or until browned all over. Transfer to plate and set aside.
Step 2
Reduce heat to medium; cook onion and garlic for 3 to 5 minutes or until onion is softened. Stir in curry paste, curry powder and turmeric; cook for 1 to 2 minutes or until fragrant.
Step 3
Add chicken broth, coconut milk, tomatoes and remaining salt; bring to simmer. Stir in rice; arrange chicken on top, cover and reduce heat to low. Cook for 15 to 20 minutes or until rice is tender, and chicken is cooked through and instant-read thermometer inserted in center of chicken thigh reads 165°F.
Step 4
Stir in spinach and lime juice; cook for 2 or 3 minutes or until spinach is wilted. Garnish with cilantro.
Recipe Variations
Use red or yellow curry paste if desired.
For a vegan dish, substitute canned chickpeas or tofu for chicken and vegetable broth for chicken broth.
Get Creative With Curry!
Why does our curry look a little more yellow than most green curries? We mixed ingredients from yellow and green curry by adding both turmeric and green curry paste. The results speak for themselves — absolutely delicious! There are countless ways to get creative with your curry including:
Protein: Swap the chicken thighs for breast, select a juicy skirt steak, or cut up some pork: this recipe has endless possibilities! In fact, it is simple to cater this curry for those who don’t eat meat: simply opt for tofu or prepare double the veggies.
Vegetables: Common mix-ins include carrots, cauliflower, pumpkin, sweet potatoes, zucchini, broccoli, or asparagus, or snow peas.
Herbs: Kaffir lime leaves, cilantro, and Thai basil are the most common herbs found in Thai cuisine.
Heat: Green isn’t the spiciest of the popular curries — it falls between yellow and red — but it is spicy! Mild green chilies, along with the herbs, give this curry its color but it does also contain small Thai chilies, which packs a spicy punch.
A Cuisine Constant
From spicy curries to sweet desserts, Thai cuisine depends on a strong foundation and a balance of fresh, aromatic herbs, sweet fruits, and just the right amount of spice. No matter if you are preparing a savory Thai Fried Rice with Pineapple or a sweet Mango Sticky Rice, you’ll always reach for a bag of fluffy jasmine rice.
And, this rice variety is great in other non-Thai dishes as well such as Old Fashioned Rice Pudding or a Tiktok Salmon Rice Bowl.
Looking to add more whole grains into your meal routine — Thai-inspired or otherwise? Carolina also offers Jasmine Brown Rice! These grains have all the same fragrance you´re looking for, with additional subtle nutty notes.
