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. This delicious dinner is easy to make and great for meal prep during busy weeks!
Servings 4 servings
Calories 536cal
Ingredients
- 1 tablespoon avocado oil
- 1 ½ pounds boneless skinless chicken thighs
- Freshly ground salt and pepper
- 1 tablespoon avocado oil
- 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 (or 2 tablespoons yellow curry paste)
- 1 teaspoon ground turmeric
- 1 cup white basmati rice, well-rinsed
- 1 (15 ounce) can lite or full fat coconut milk
- ¾ cup low-sodium chicken broth (or water)
- 8 oz green beans, ends trimmed and cut into roughly 2 inch long pieces
- 1 teaspoon kosher salt
- 1 lime, juiced
- To garnish:
- Fresh cilantro
- Diced green onion
- 1 Thai chile, sliced
Instructions
- Preheat the oven to 375 degrees F.
- Place an oven-safe large dutch oven or a 3.5 quart braiser over medium-high heat and add in the oil. Once oil is hot, add in the chicken, 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.
- Reduce heat to medium and add in another tablespoon of oil. Add in the green onions, carrots, and bell pepper, and cook, stirring occasionally for 4 to 5 minutes until onions slightly soften. Stir in the garlic, ginger, yellow curry powder, and ground turmeric, cooking until fragrant and spices are toasted, 30 seconds. Then immediately stir in the rice and cook for 1 minute to toast the rice.
- Stir in the coconut milk, broth, green beans, and salt. Arrange the chicken on top, including any accumulated chicken juices on the plate, and gently nestle into the rice mixture. Bring to a gentle boil, then reduce heat to low, then cover, transfer the pan to the oven and bake for 20 to 25 minutes until the rice is tender. Top with a squeeze of fresh lime juice, cilantro and green onions.
Notes
I do not recommend using brown rice in the recipe because how long it takes to cook.
See the full post for storing tips & easy ways to customize this recipe!
Nutrition
Serving: 1serving (based on 4) | Calories: 536cal | Carbohydrates: 45.6g | Protein: 39.9g | Fat: 21.3g | Saturated Fat: 8.7g | Fiber: 5g | Sugar: 5g