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One pan Thai-inspired yellow curry chicken and rice with colorful veggies and garnishes.
Alyssa

One Pan Thai-Inspired Yellow Curry Chicken & Rice

Incredibly flavorful Thai-inspired yellow curry chicken and rice made in one pan with a rainbow of veggies and almost 40g of protein.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner
Cuisine: Thai
Calories: 536
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon avocado oil
  • 1.5 pounds boneless skinless chicken thighs
  • Freshly ground salt and pepper
  • 1 bunch green onions, chopped
  • 2 medium carrots, thinly sliced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon medium yellow curry powder
  • 1 teaspoon ground turmeric
  • 1 cup white basmati rice, well-rinsed
  • 1 can (15 ounce) lite or full fat coconut milk
  • 0.75 cup low-sodium chicken broth
  • 8 oz green beans, ends trimmed
  • 1 teaspoon kosher salt
  • 1 lime juiced
  • Fresh cilantro (to garnish)
  • Diced green onion (to garnish)
  • 1 Thai chile, sliced (to garnish)

Method
 

  1. Preheat the oven to 375 degrees F.
  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. 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. 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.

Notes

Great for meal prep during busy weeks!