Katie cooks

Thai Green Chicken & Rice

I am so in to one pot meals at the moment you can literally use a whole number of combinations. This recipe is one of my favourites, Thai green curry! By cooking it all in one pan adds soo much flavour to the rice as it literally soaks up all the delicious Thai curry flavours!

Of course you don't have to marinade your chicken if you're in a real hurry, you can just season with salt and pepper and cook through but by taking the time to marinade them they will add lots more flavour to this already yummy dish!

It's really important when cooking with basmati rice that you take the time to soak the rice in cold water for around 20mins and then rinse well with water. This will wash away any starch so the rice won't be gloopy or stuck together when cooking.



Prep time 15mins (plus 2hour marinating time if possible)

Cooking time 45mins


For the chicken marinade

1.5tsp dried lemongrass

2 garlic cloves

1tbsp ginger paste

15g fresh coriander

Juice from 1 lime

2 green birdseye chillis, stalks removed (you can add less or more depending on spice tolerance)

1/4tsp of salt

6 boneless, skinless chicken thighs

For the rest of the dish

1.5tbsp veg oil

1onion, cut in to wedges

3tbsp good quality green curry paste

230g washed and rinsed basmati rice

1 tin coconut milk (400ml)

150ml chicken stock

100g of mange tout

100g baby sweetcorn, cut in half lengthways

To Serve

Freshly chopped coriander

Wedge of lime

Thinly sliced spring onion


Firstly make your chicken marinade. Place all of the marinade ingredients (except the chicken) in a food processor and whizz until its as smooth as you can get it.. add a little more oil if its not quite blending enough. Pour the marinade all over your chicken thighs and rub the all around until evenly coated. Please try not to use bare hands as the chilli will get on your skin. Leave to marinade for at least 30mins but preferably at least a couple of hours.

We need a pan with a lid available for this recipe so ideally a saute pan, if not you can make a lid with tin foil.

Heat the saute pan on a medium to high heat and add the oil. Once hot place your marinated chicken thighs in to the pan, they will take approx 5-7mins on each side depending on what size they are. Just be sure to cook them until they are fully cooked through being careful not to burn the marinade. You can adjust the heat while they are cooking if theban gets too hot.

Once your chicken thighs are fully cooked remove from the pan, place them on a clean plate and set aside.

In the same pan on a medium heat add the onions. Also add about 150ml of water to the pan. This will help the onions to cook without burning and also help to deglazed the bottom of the pan. Cook the onions until they begin to soften, about 5mins.

Now add a drizzle more oil, about 2tsp, and once it has heat add the green curry paste. Cook for 3mins with the onions until the paste is fragrant.

Next up add in your washed basmati rice and stir until well coated.

Now add the coconut milk, chicken stock, mange tout and babysweetcorn. Stir and then turn on high and cook until the liquid is at the same level as the rice.

Now give it one last stir. Nestle in the cooked chicken thighs, cover with a tight lid and turn on to a very low setting, almost off. For example my induction hob is 1-10 with 10 being the highest, I turn it down to 2. Cook without taking the lid off for 13mins, don't be tempted to peak as any steam escaping will mean the rice won't cook properly.

After the 13 mins uncover. Fluff the rice a little with a fork and dish up.

Serve with garnshes of fresh chopped coriander, sliced spring onion and a squirt of lime juice!

<< Back

Related recipes