VNiceFood

Recipe Card

The One-Pan Thai-Inspired Yellow Curry Chicken & Rice I Make Weekly

Preview of The One-Pan Thai-Inspired Yellow Curry Chicken & Rice I Make Weekly
Prep
20 min
Cook
30 min
Total
50 min
Serves
4
Calories
536 kcal
Carbs
45.60 g

Ingredients

  • 1 tablespoonavocado oil
  • 1.5 poundsboneless skinless chicken thighs
  • —Freshly ground salt and pepper
  • 1 bunchgreen onions, chopped
  • 2 mediumcarrots, thinly sliced
  • 1 redbell pepper, diced
  • 3 clovesgarlic, minced
  • 1 tablespoonfresh grated ginger
  • 1 tablespoonmedium yellow curry powder
  • 1 teaspoonground turmeric
  • 1 cupwhite basmati rice, well-rinsed
  • 1 can (15 ounce)lite or full fat coconut milk
  • 0.75 cuplow-sodium chicken broth
  • 8 ozgreen beans, ends trimmed
  • 1 teaspoonkosher salt
  • 1 limejuiced
  • —Fresh cilantro (to garnish)
  • —Diced green onion (to garnish)
  • —1 Thai chile, sliced (to garnish)

Instructions

  1. 1

    Preheat the oven to 375 degrees F.

  2. 2

    Add oil to an oven-safe large dutch oven over medium-high heat, add chicken and season with salt and pepper, and cook until golden brown, about 4 to 5 minutes per side. Remove from the pan and transfer to a plate.

  3. 3

    Reduce heat to medium, add oil, green onions, carrots, and bell pepper, and cook for 4 to 5 minutes until soft. Stir in garlic, ginger, curry powder, and turmeric, cook until fragrant, about 30 seconds. Stir in rice, toast for 1 minute.

  4. 4

    Stir in coconut milk, broth, green beans, and salt. Arrange chicken on top, bring to a gentle boil, reduce heat to low, cover, transfer to oven and bake for 20 to 25 minutes until rice is tender. Top with lime juice, cilantro, and green onions.