Description
A creamy, fragrant one-pot curry rice made with jasmine rice, coconut milk, Thai green curry paste, tender chicken, and colorful vegetables.
Ingredients
Scale
- 1 1/2 cups jasmine rice, rinsed well
- 1 pound boneless skinless chicken thighs, cut into bite-size pieces
- 1 can, 13.5 ounces full-fat coconut milk
- 1 1/2 cups low-sodium chicken broth
- 3 tablespoons Thai green curry paste
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium carrot, diced small
- 1 cup green beans, trimmed and cut into small pieces
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 1/4 cup fresh basil, torn
- 1/2 teaspoon salt, adjust to taste
Instructions
- Warm a large deep skillet or Dutch oven over medium heat.
- Add olive oil, onion, garlic, ginger, and Thai green curry paste. Cook for 2 minutes, stirring often, until fragrant.
- Add chicken pieces and cook for 4 to 5 minutes, until the outside is no longer pink.
- Stir in rinsed jasmine rice, coconut milk, chicken broth, carrot, green beans, soy sauce, brown sugar, and salt.
- Bring to a gentle simmer, cover, reduce heat to low, and cook for 18 to 20 minutes, until the rice is tender and most of the liquid is absorbed.
- Turn off the heat and let the pot rest covered for 5 minutes.
- Stir in lime juice and fresh basil, then fluff gently and serve warm.
Notes
- Rinse the rice well before cooking for the best texture.
- Use full-fat coconut milk for a creamier finish.
- Add more curry paste only after tasting, since spice levels vary by brand.
- Reheat leftovers with a splash of broth or coconut milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg
Keywords: one-pot curry rice, Thai green curry rice, coconut curry rice, easy dinner recipe, curry chicken rice