This easy, healthy, one pot dinner has quickly become a favorite in our house. Its packed with bold flavors and contains tons of veggies and lots of protein. You and your crew are going to love this fuss-free weeknight meal!


  • 1 1/2 cups jasmine rice soaked for 30 minutes and rinsed
  • 1 1/2 lbs chicken thighs boneless and skinless
  • salt and pepper to season
  • 2 tbsp avocado oil
  • 4 large carrots cut into 1/2 inch rounds
  • florets from 1 large head of broccoli
  • 1 small onion diced
  • 3 cloves of garlic minced
  • 1 inch knob of ginger minced
  • 4 tbsp green curry paste
  • 1 can of coconut milk
  • 1 1/2 cups chicken broth or bone broth
  • For serving:
  • LOTS of fresh lime juice
  • cilantro


  • Heat a large dutch over or stock pot over medium-high heat and add your avocado oil
  • While your pot heats up, season your chicken thighs generously on both sides with salt and pepper
  • Sear your chicken on both sides for 3-5 minutes, then remove from the pot and set aside
  • Turn the heat to medium and add another drizzle of avocado oil to the pot along with your onions, carrots, and broccoli and cook for about 3 minutes
  • Add the garlic and ginger to the pot and cook for another 1-2 minutes
  • Make a well in the center and add your curry paste, stirring gently for 30 seconds before incorporating into the veggies
  • Add the chicken broth and coconut milk, scraping up any bits that have stuck to the bottom while the liquid deglazes the pot
  • Add the rinsed rice and about 1 tsp of salt to the mixture and bring to a simmer
  • Return your chicken to the pot, submerging halfway, reduce the heat to low, cover, and simmer for 20 minutes
  • After the 20 minutes are up, turn the heat off but keep the pot covered and let rest for 10-15 minutes
  • Serve the curried chicken, rice, and veggies with lots of fresh lime juice and cilantro
  • Enjoy!

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