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This Thai-inspired green curry chicken and rice bowl is a fragrant meal loaded with chicken and vegetables simmered in a creamy coconut green curry base. This dish is so aromatic, comforting, and comes together in just about 30 minutes.
I order Thai at least twice a month and more often than not, I order pad see ew or drunken noodles because that wok-fired noodle flavor is just something I cannot replicate at home. Recently, a new Thai restaurant opened up near me and they specialize in curries and rice and now I have a new obsession: green curry chicken and rice.
This dish comes together in just about 30 minutes and it is so flavorful. Not only do you have the aromatic and robust flavor of green curry, you also have the creamy coconut milk in the base. I also infused my rice with coconut cream so you don’t miss the coconut flavor!
If you’re into meal prepping, this would be a great candidate. The coconut rice could be the base layer in your glass container then you could spoon the green curry chicken and vegetable mixture on top. Do this on repeat and you’ve got a delicious lunch every day!
Recipe Tips and Variations
- Using boneless skinless chicken thighs in this recipe as a substitution is perfectly fine! To be honest, I tend to use chicken thighs more often than chicken breast.
- If you prefer more heat, chop up some Thai red chilies and add it to the broth.
- Thai basil leaves are a great garnish and would add great flavor to the curry!
- Jasmine rice would be my preferred rice for this dish, but any white rice works as well. Don’t forget to check the notes in the recipe on how I make coconut rice!
- Alternatively, Thai basil fried rice would be a delicious side dish to this curry.
Green curry vs. Red Curry
Green curry paste is a blend of fresh green chilies and herbs while red curry paste is a blend of dried red chilies. Green curry is slightly spicier than red curry. Red curry has a hint of sweetness to it. In the end, it can be a very slight variation and it comes down to how you season it i.e. what additional ingredients you add to it to make it spic(ier) or not.
Storage and Reheating Instructions
Allow leftovers to cool then store in an airtight container in the refrigerator for up to 4 days. To reheat, pour contents into a small pot on the stovetop and reheat until warmed through or pour contents into a microwave-safe bowl and reheat in the microwave until warmed through.
If you are freezing, allow leftovers to cool then put into Souper Cube trays and freeze for up to 3 months. To reheat, pop out a cube and defrost in a post on the stovetop over medium heat until warmed through.
Thai Green Curry Chicken and Rice Bowl
Ingredients
- 2 cloves garlic, minced
- ½ onion, diced
- 1 large red bell pepper, sliced
- 1 pound (454 g) boneless skinless chicken breast, diced
- 2 tablespoons green curry paste
- 1 tablespoon lemongrass paste
- 13.66 ounce (387 ml) can of full fat coconut milk
- ⅔ cup (97 g) frozen peas, thawed
- Pinch turmeric powder
- Salt and pepper, to taste
Instructions
- In a large pot, heat up 1 tablespoon of vegetable oil over medium-high heat. Once oil is hot add garlic and onion and cook until softened and fragrant, about 2-3 minutes.2 cloves garlic, 1/2 onion
- Add the red bell pepper and cook until slightly softened, about 3 minutes.1 large red bell pepper
- Next, add the diced chicken and stir to cook for about 5 minutes.1 pound (454 g) boneless skinless chicken breast
- Add the curry paste and lemongrass paste. Stir around to coat.2 tablespoons green curry paste, 1 tablespoon lemongrass paste
- Finally, add the coconut milk and frozen peas. Add the turmeric powder and salt and pepper. Cover and let simmer for 10 minutes.13.66 ounce (387 ml) can of full fat coconut milk, 2/3 cup (97 g) frozen peas, thawed, Pinch turmeric powder, Salt and pepper
- Serve over coconut rice (see notes) and enjoy!
Notes
Nutrition
Photographs by Jess Gaertner Creative
