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 CasserolePrint
- 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
Heat olive oil in a dutch oven or large skillet over medium-high heat. Sauté bell pepper and green beans for about 5 minutes.
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.
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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