One Pan Thai Coconut Curry Chicken + Rice

Ingredients

• 1/2 tbsp coconut oil

• 2 cloves garlic, minced (divided)

• 1 1/2 lb boneless skinless chicken thighs

• 1/2 tbsp freshly grated ginger

• 4 green onions, sliced

• 1/2 bell pepper, julienned

• 4 oz green beans, trimmed and cut in half

• 1 medium carrot, sliced

• 7 oz can coconut milk

• 1/4 cup broth or water

• 1/2 tbsp green curry paste

• 1/2 tsp turmeric

• juice of 1/2 lime

• 1/2 cup white rice, rinsed

• salt and pepper, to taste

Instructions

1. Heat a large, deep 10-inch skillet over medium-high heat. If you don’t have a skillet, a large pot works well too. Add coconut oil and garlic.

2. Once the oil is hot, add the chicken and season generously with salt and pepper. Cook for 4-5 minutes until browned, then flip and cook for another 4-5 minutes.

3. Remove the chicken from the pan and transfer it to a plate.

4. In the same skillet, add garlic, ginger, green onion, red bell pepper, green beans, and carrots. Sauté over medium heat for 3-4 minutes until the vegetables absorb the pan flavors.

5. Stir in coconut milk, water or broth, yellow curry powder, turmeric, lime juice, and salt. Mix well and bring to a simmer.

6. Fold in the rice, ensuring it is evenly distributed.

7. Place the browned chicken on top, reduce heat to low, cover the skillet, and cook for 20 minutes.

8. After 20 minutes, most of the liquid should be absorbed, and the rice should be cooked. Serve immediately, garnished with cilantro and green onion.

9. For meal prep: Divide the rice into four meal prep containers and top each with one chicken thigh. Garnish with cilantro and green onion.

Serves: 4 Time: 45 minutes Calories: 523 Protein: 38g Carbs: 53g Fat: 17g