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–+ servings
Bowl of green curry with chicken, red peppers, peas, and rice, garnished with lime wedges.
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5 from 1 vote

Thai Green Curry Chicken and Rice Bowl

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4
Author: Julie Chiou

Ingredients 

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
    Chopped onions frying in a large white pan with green handles. Surrounding ingredients include sliced chicken, spices, and chopped red bell peppers.
  • Add the red bell pepper and cook until slightly softened, about 3 minutes.
    1 large red bell pepper
    Chopped onions and red bell peppers cooking in a white skillet, surrounded by bowls of ingredients.
  • Next, add the diced chicken and stir to cook for about 5 minutes.
    1 pound boneless skinless chicken breast
    A skillet containing cooked chicken pieces with sliced red bell peppers and onions. A wooden spoon rests in the pan. A small bowl of peas is visible in the background.
  • Add the curry paste and lemongrass paste. Stir around to coat.
    2 tablespoons green curry paste, 1 tablespoon lemongrass paste
    A dish of chicken pieces mixed with green curry and red bell peppers cooked in a pot with a wooden spoon. Peas in a small bowl are visible in the background.
  • 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 can of full fat coconut milk, 2/3 cup frozen peas, thawed, Pinch turmeric powder, Salt and pepper
    A pot of green chicken curry with coconut milk being poured in, featuring pieces of chicken, green peas, and red bell peppers.
  • Serve over coconut rice (see notes) and enjoy!

Notes

To make the coconut rice: prior to cooking your rice however you want (rice cooker, stovetop), open the can of coconut milk (without shaking it) and scoop off the cream at the top and mix it in with the rice. Alternatively, they now sell canned coconut cream and you can use 1/4 cup of it if you buy the cream. As the rice cooks, it will melt and cook with the coconut cream giving you a subtle coconut-flavored rice!

Nutrition

Serving: 1 serving | Calories: 349 kcal | Carbohydrates: 15 g | Protein: 29 g | Fat: 21 g | Fiber: 4 g | Sugar: 8 g

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