From freshly chopped cilantro to fluffy Mahatma® Jasmine Rice, our One-Pot Green Curry Chicken contains a ton of fresh aromatic ingredients but still has a spicy kick that will leave a lasting impression.
Season chicken with 1/4 tsp salt and pepper. Heat oil in Dutch oven or deep skillet set over medium-high heat; cook chicken, turning occasionally, for 6 to 10 minutes or until browned all over. Transfer to plate and set aside.
Reduce heat to medium; cook onion and garlic for 3 to 5 minutes or until onion is softened. Stir in curry paste, curry powder and turmeric; cook for 1 to 2 minutes or until fragrant.
Add chicken broth, coconut milk, tomatoes and remaining salt; bring to simmer. Stir in rice; arrange chicken on top, cover and reduce heat to low. Cook for 15 to 20 minutes or until rice is tender, and chicken is cooked through and instant-read thermometer inserted in center of chicken thigh reads 165°F.
Stir in spinach and lime juice; cook for 2 or 3 minutes or until spinach is wilted. Garnish with cilantro.
Use red or yellow curry paste if desired.
For a vegan dish, substitute canned chickpeas or tofu for chicken and vegetable broth for chicken broth.
Curry plays a vital role in Thai cuisine, relying heavily on refreshing herbs and aromatic leaves over spices. Many curries have names that reveal their flavors: green contains green chilis and herbs, yellow has turmeric and dried curry, and red is chock full of dried red chili. Of course, those dishes are just the tip of the iceberg. Though the ingredients and spices vary from curry to curry, we can always count on fluffy Jasmine White Rice. Not only does it have a fragrant flavor, but it also absorbs all the rich flavors in your dish.
While there are plenty of ways to customize your curry, some ingredients play an important role in the recipe. For instance, for optimal flavor and consistency, you may want to keep the creamy coconut milk. Also, though you can certainly swap in vegetable stock, your dish would lose that boost of flavor from the chicken broth. What else can we modify?
Protein: For slow-roasted chicken, thighs are the choice cut; rather than drying out, they absorb all those tasty flavors from the sauce! If you prefer chicken breast, pop them in the pot after allowing the sauce to simmer for 5 minutes.
Vegetables: Create a colorful curry: carrots, cauliflower, pumpkin, or sweet potatoes are some common mix-ins. If you can get your hands on a couple of Japanese eggplants, don’t hesitate! Sweet and spongy, Japanese eggplants will soak up all that curry goodness. Or, stick to a green palate by stirring in zucchini, broccoli, or asparagus, or snow peas.
Heat: Most of the color comes from mild green chilies and spices; however, the curry also contains spicy small Thai chilies — these are not for the faint of heart. Of course, if you opt to make homemade green curry paste, you can choose how spicy it will be. Either way, brushing up on Spicy Foods that Bring the Heat will ensure you get just the amount of spice you´re craving!
Herbs and Spices: Kaffir lime leaves, similar to lemongrass, enhance the citrus yet earthy flavors of this curry. Cilantro and basil are also herbal additionals. As opposed to the more commonly-known sweet basil, Thai basil has a stronger, spicier flavor — akin to licorice. Also, our green curry may look a little more yellow than you would expect. We are no strangers to getting creative and combining different recipes, so we used both turmeric (traditionally used only in yellow curry) and green curry paste.
Save room for something sweet! Preparing a Thai Dessert will surely complete the meal. For instance, take this irresistible Sticky Rice with Mango — this creamy yet light dessert is a local favorite for good reason.