Green Curry Chicken and Rice (Easy One-Pot Dinner)

This green curry chicken and rice has everything I want in a weeknight dinner: it’s quick to prep, cozy, and packed with bold flavor. The best part? It all comes together in one pot. The jasmine rice simmers right in the coconut green curry sauce, making this one-pot green curry chicken and rice extra flavorful as it cooks. What you get is tender chicken, fluffy rice, and fresh veggies all wrapped in a creamy curry that tastes like takeout — only easier and healthier.

What makes this recipe special is that the rice isn’t served on the side, it’s part of the curry itself. That means every bite is rich, fragrant, and full of Thai-inspired flavor, with way less cleanup at the end of the night. It’s a recipe that proves dinner can feel impressive without being complicated, and I know once you try it, you’ll be coming back to it again and again. I love this recipe so much that I even featured it in my Winnipeg Sun food column — you can read that article here.

Recipe Ingredients

These simple ingredients come together to make the most flavorful green curry chicken and rice — all in one pot.

Jasmine Rice – This isn’t the place for plain white rice. Jasmine rice has a natural fragrance and just the right stickiness to soak up the curry sauce. Cooking it directly in the pot with the chicken and coconut milk makes every grain full of flavor.

Chicken Breasts – Lean and tender, they’re perfect for quick searing before simmering in the curry. Pounding them to an even thickness first keeps them juicy and helps them cook evenly.

Carrots & Broccoli – I love how carrots bring a subtle sweetness while broccoli soaks up the curry sauce. Together, they add freshness, color, and a healthy boost of veggies.

Onion, Garlic & Ginger – The power trio! Onion lays the savory base, garlic adds depth, and fresh ginger brings a bright warmth and delicious flavor. (Pro tip: always use fresh ginger here — it makes all the difference.)

Green Curry Paste – The star of this recipe! It’s packed with lemongrass, chili, and herbs that give the curry its signature Thai-inspired flavor. Choose your favorite brand and if you’re sensitive to spice, choose a mild version.

Coconut Milk – This is what makes the sauce creamy, rich, and perfectly balanced. It tames the spice of the curry paste while giving the rice that luscious texture.

Chicken Broth – Not just for liquid — it adds depth of flavor and helps the rice cook to tender, fluffy perfection.

Fresh Lime Juice & Cilantro – Don’t skip the finish! A squeeze of lime and a sprinkle of cilantro brighten everything up and give the dish that final restaurant-worthy touch.

Step-by-Step Instructions

Step One: Soak the Rice – Rinse the jasmine rice, then soak it for 30 minutes. Drain before cooking for fluffy, separate grains.

Step Two: Prep the Chicken – Pat chicken dry, pound to an even thickness, and season generously with salt and pepper.

Step Three: Sear the Chicken – Heat oil in a large Dutch oven. Sear chicken for 5–7 minutes per side until golden. Remove and set aside.

Step Four: Cook the Vegetables – Add onion, carrots, and broccoli to the pot. Cook for 10–12 minutes, stirring occasionally. Stir in garlic and ginger and cook another minute.

Step Five: Bloom the Curry Paste — Make a well in the center of the pot and add the green curry paste. Let it sizzle in the heat for about 30 seconds — this step blooms the spices and releases all those aromatics, giving the curry a deeper flavor.

Step Six: Add the Liquids — Pour in the chicken broth and coconut milk, scraping up the browned bits from the bottom (that’s liquid gold for flavor) and stirring to combine.

Step Seven: Add the Rice – Stir in the drained rice and bring everything to a gentle boil.

Step Eight: Return the Chicken – Nestle chicken back into the pot, submerging halfway. Reduce heat, cover, and simmer for 25 minutes until most liquid is absorbed.

Step Nine: Rest & Serve – Remove from heat, keep covered, and let rest for 10 minutes before serving with lime wedges and cilantro.

Frequently Asked Questions

Expert Tips & Tricks

Soak your rice first – Don’t rush this step! A quick soak makes the grains light, fluffy, and less likely to clump together. It also helps the rice cook more evenly right in the curry sauce.

Get a good sear – Browning the chicken isn’t just about color — it builds flavor. Those golden bits at the bottom of the pot get lifted into the curry and create a richer, more complex sauce.

Let it rest – After cooking, keep the pot covered for 10 minutes. This simple step lets the rice finish steaming and makes the texture absolutely perfect.

Variations & Pairings

• Rice swaps: If you don’t have jasmine rice, basmati rice works too. For a heartier option, use brown jasmine rice — just increase the chicken broth to 2 ⅔ cups and simmer for 40–45 minutes instead of 25. The flavor is nuttier, and the texture is chewier, but it works beautifully in this dish.

• Curry paste twist: No green curry paste on hand? Red curry paste will give you a slightly sweeter, more robust flavor. You can also adjust the spice level by adding more or less paste depending on your heat preference. Want it spicier? Add sliced Thai chilies for an extra kick.

• Veggie mix-ins: This recipe is flexible! Swap in zucchini, bell peppers, or snap peas for the carrots and broccoli, or use whatever fresh vegetables you have on hand.

• Protein options: Switch things up with shrimp, tofu, or even thinly sliced beef. Just adjust the cooking time — shrimp cooks in minutes, while beef benefits from a quicker simmer than chicken.

• Coconut milk swaps: Coconut milk is traditional for green curry and gives the dish its signature richness. If you don’t have it on hand, you can use heavy cream (I’ve tested this, and it makes the curry extra luscious and comforting). For a lighter option, oat milk works too, though the sauce will be less rich.

• My Wine Pick: For this green curry chicken and rice, I recommend a crisp Sauvignon Blanc or a slightly sweet Riesling. Both wines cut through the richness of the curry and brighten the spice, making each bite even better.
  

Make Ahead, Storing & Freezing

Make Ahead: To save time, soak the rice and chop the vegetables earlier in the day. When it’s time to cook, everything comes together quickly in one pot.

Storing: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, so it tastes even better the next day.

Freezing: Yes — you can freeze this curry! Since the rice cooks right in the coconut sauce, it holds up better than plain rice on its own. Cool the curry completely, portion into airtight containers, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stovetop with a splash of chicken broth or coconut milk to loosen the sauce and bring it back to life.

If you’re looking for more easy chicken dinners, try my Greek Sheet Pan Chicken for a no-fuss roasted meal, or my One-Pan Parmesan Crusted Chicken with Potatoes and Zucchini when you’re craving something crispy and cheesy. And if cozy comfort food is calling your name, my Easy Chicken Noodle Soup is always a favorite.

If you try this Green Curry Chicken and Rice, I’d love to hear how it turns out! Leave a comment below or tag me on Instagram @cookwithcassandra so I can see your beautiful creations — it truly makes my day. Thank you so much for being here! Cheers friends, see you in the kitchen!