The One-Pan Thai Yellow Curry Chicken & Rice I Make Every Week
- 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 red bell pepperdiced
- 3 clovesgarlic, minced
- 1 tablespoonfresh grated ginger
- 1 tablespoonmedium yellow curry powder (or 2 tablespoons yellow curry paste)
- 1 teaspoonground turmeric
- 1 cupwhite basmati rice, well-rinsed
- 1 15 ounce canlite or full fat coconut milk
- ¾ cuplow-sodium chicken broth (or water)
- 8 ozgreen beans, ends trimmed and cut into roughly 2 inch long pieces
- 1 teaspoonkosher salt
- 1 limejuiced
- —Fresh cilantro for garnish
- —Diced green onion for garnish
- 1Thai chile, sliced for garnish
Instructions
- 1
Preheat the oven to 375 degrees F.
- 2
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.
- 3
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.
- 4
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, 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.