If you love Thai Green Curry and skillet dinners, this easy recipe will be one of your new favorites!
Did you grow up eating international food? I was raised in Mississippi in the 80s and 90s, and I think Chinese buffets, hibachi grills, and Tex-Mex restaurants were about the extent of my non-American food experience. Once I got to California after college, I got a taste of authentic Chinese and Mexican food and loved it. I also expanded my horizons with Moroccan, Japanese, Mediterranean, Thai foods and more.
Thai food was an instant favorite. I love all the coconut and sweet and spicy flavors. When I saw a recipe for curry paste, I thought I would never be able to make Thai food at home. Fortunately, Thai curry paste is easy to find in the Asian section of most grocery stores. The pre-made base does the hard work for you, so it’s really easy to make authentic-tasting curry at home!
It’s not too hard to make standalone curry and pot of rice, but it’s even easier to make this all-in-one dish. Why use two pots instead of one is what I always say. Actually, maybe that’s what my husband always says since he does the dinner dishes! Everyone will thank you for this easy Thai green curry at the table and at the sink when it’s cleanup time. Inspired by Martha Stewart’s Spicy Coconut Chicken Curry Casserole
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One Pot Thai Curry
One pot and about 30 minutes is all you need for a delicious bowl of curry!
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
- 1 tablespoon vegetable oil
- 1 red bell pepper seeds and ribs removed, cut into short strips
- 8 ounces green beans cut diagonally into bite-sized pieces
- 1 1/2 cups chicken broth
- 14 ounces light coconut milk
- 2 tablespoons brown sugar
- 1 tablespoon Thai fish sauce
- 2 tablespoons green curry paste more or less to taste
- 1 cup white rice
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
Instructions
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Heat olive oil in a dutch oven or large skillet over medium-high heat. Sauté bell pepper and green beans for about 5 minutes.
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Pour in chicken broth, coconut milk, brown sugar, fish sauce, and curry paste. Stir well until blended, and bring to a low boil. Stir in uncooked rice and chicken, and return to a simmer. Reduce heat to medium low. Cover, and cook for 20 minutes, stirring after 10 minutes.
Notes
Do not turn the heat too low during simmering, or your rice will take longer to cook.
If your rice is not tender in the final step, replace cover and continue simmering, checking every five minutes until done.
- Prep Time: 5
- Cook Time: 30
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Betsy Jenson says
This was a quick and easy meal that used ingredients I always have on hand. I was looking for something simple that I could cook quickly without having to run to the grocery store. This really fit the bill. I did think it was a little bit mild, not as much flavor as I was expecting. I spiced mine up a little by adding more curry paste along with some ginger and red pepper flakes. If your family likes food that is less spicy, this recipe would be perfect. Thank you for publishing this recipe. It made a good meal.
Christopher Downing says
I am sorry Andi I don’t like to be critical of someone who puts so much effort into helping others, and I also appreciate you are trying to make a one pot curry, quickly, but I think it is unfair to suggest this is an authentic Thai curry. It isn’t. Obviously different Thais have varying recipes, but the moment you mention Olive Oil, it is obvious it is not Thai at all. The usual way of starting the spice frying process is to use some of the Coconut milk, render it down until becomes a type of fat and then begin your process. Having tasted currys made from Olive Oil I can say they immediatly give the game away. I appologise if I sound rude, maybe if you just removed the “authentic” label!
Andi - The Weary Chef says
Hi. I didn’t label the recipe as authentic. I said Thai curry paste let’s you make authentic-tasting curry without making your own base. I changed the oil in the recipe to vegetable oil since someone else also complained that I used olive oil. I use olive oil for most every recipe because it’s my preference. You can use whatever kind of oil you like! This is just how I made it, but if there is an ingredient you think is wrong or missing, you are always welcome to adjust any recipes to your taste.