Thai Green Curry Chicken and Rice | Olive & Mango

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!

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.

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

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.

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