VIRAL ONE POT GREEN CURRY CHICKEN AND RICE
on Feb 16, 2024, Updated Jul 23, 2024
This post may contain affiliate links. Please read our disclosure policy.
If you’re a fan of flavor then my Viral One Pot Green Curry Chicken and Rice is going to take your taste buds on an epic adventure! This is another one-pot meal that looks and tastes like it should be harder than it actually is.
The chicken is quickly seared and then added back to the pot with vegetables, coconut milk, broth, and jasmine rice. Everything is cooked together in the same pot, so all you have to do is bring it to the table and let your family and friends help themselves.
This green curry chicken and rice recipe was an unexpected viral sensation on my Instagram! But given that it’s so simple to put together and absolutely delicious, I guess I shouldn’t have been that surprised.
The bold flavors make it truly delectable, and be sure not to skimp on the fresh lime juice and cilantro at the end. It takes the entire dish up a notch, adding a hint of freshness too.
Because it’s naturally dairy-free and gluten-free, this dish is perfect for nearly everyone. It’s protein-forward, which we know is important to me (check out my Protein Empowered ebook for more inspiration) and includes lots of healthy vegetables.
Get the Protein-Empowered digital cookbook!
Not to mention, cleanup is a breeze since it’s all cooked in the same pot. And my husband Kyle is always thankful for that!
Key Ingredients for Green Curry Chicken and Rice
- Chicken: I opted for chicken thighs in this recipe. They are heartier than chicken breasts and a bit more flavorful too. Chicken breasts would also work well here.
- Jasmine rice: Eating curry without rice is just sinful. Jasmine rice is the most widely enjoyed type of rice for authentic Thai curries, which is why I’ve opted for it here.
- Curry paste: If you don’t have curry paste in your fridge, be sure to pick some up on your next grocery run. It’s an easy way to pack a ton of flavor into any curry recipe. If you’re sensitive to spice, choose a mild version. This recipe calls for green curry paste but I’m sure red curry paste would be equally delicious.
- Coconut milk: A can of coconut milk, a million possibilities. Coconut milk is a dairy-free staple in my pantry and makes this chicken dish extra creamy and craveable.
- Veggies: I love curries because you can add as many vegetables as you like, packing them in for their nutrient profile and taste. I use chopped carrots and broccoli.
- Toppings: In my opinion, there’s no such thing as too much lime juice and fresh cilantro.
How To Make This One-Pot Meal
SOAK THE RICE
In a glass bowl, soak the rice with enough water to cover. Set aside for 30 minutes.
SEAR THE CHICKEN
Heat a large Dutch Oven or stock pot over medium-high heat. Add the avocado oil.
While the pot heats up, season the chicken thighs generously on both sides with salt and pepper. Sear the chicken for 3 to 5 minutes on each side. Remove from the pot and set aside. Note, the chicken won’t be cooked all the way through yet.
Pin this recipe for later!
Pin It
MAKE THE CURRY
Turn the heat to medium and add another drizzle of avocado oil to the pot. Add in the onions, carrots, and broccoli. Cook for about 3 minutes.
Add the chopped garlic and ginger to the pot and cook for another 1 to 2 minutes. Make sure the garlic doesn’t burn!
Make a well in the center of the veggies and add in the curry paste. Stir gently for 30 seconds until fragrant before stirring the curry paste into the veggies.
Add the chicken broth and coconut milk, scraping up any bits that may have stuck to the bottom of the pot. This will help deglaze the pan.
Take your rice and rinse under cold water in a strainer. Add the rice to the pot with 1 teaspoon of the salt and mix together. Bring to a simmer.
Return the chicken to the pot, submerging halfway. Reduce the heat to low, cover, and simmer for 20 minutes. After the 20 minutes is up, turn the heat off but keep the pot covered and let rest for 10 or 15 minutes. This ensures all the flavors meld together.
Top the dish with lots of fresh lime and cilantro. Serve and enjoy!
Pin this recipe for later!
Pin It
Recipe Variations and Frequently Asked Questions
There are a couple of options for swaps and substitutions for this easy Thai green chicken curry recipe.
One of the questions I’m asked most about this recipe is in regards to the rice. I like to soak my rice ahead of time because it ensures a more even cook and it improves the digestibility of it. If you don’t have jasmine white rice, feel free to substitute with jasmine brown rice or basmati rice.
The spiciness level of curry pastes can vary. I tend to buy mine from Whole Foods. If you don’t like or have green curry paste, you can make this with red curry paste too. If you don’t like really spicy food, cut back on the paste or choose a more mild variety! If you find the recipe too spicy, it’s likely from the curry paste you used and I would suggest looking for brands that don’t contain “chilis” as one of the first ingredients!
If you are allergic to coconut, I have received messages from followers indicating that they have made this recipe successfully with oat milk (to keep it dairy-free) or heavy cream.
This one-pot hit works great in my Dutch Oven from Le Creuset, but it should work fine in any large pot with a lid including a stainless steel pot.
Other Easy One-Pot Dinners
- One Pot Hidden Organ Meat Bolognese
- Loaded Veggie Salsa Verde Chicken Chili
- Braised Chicken Tacos
- Cider-Braised Pork Shoulder
- 20-Minute Rotisserie Chicken Tortilla Soup
VIRAL ONE POT GREEN CURRY CHICKEN AND RICE
Ingredients
- 1 ½ cups jasmine rice, soaked for 30 minutes and rinsed
- 1 ½ pounds chicken thighs, boneless and skinless
- Salt and pepper, to season
- 2 tablespoons avocado oil
- 4 large carrots, cut into ½ 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 ½ cups chicken broth or bone broth
- LOTS of fresh lime juice, for serving
- Cilantro, for serving
Instructions
- Heat a large Dutch oven 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. Add another drizzle of avocado oil to the pot along with your onions, carrots, and broccoli. Cook for about 3 minutes.
- Add the garlic and ginger to the pot. 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!
