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Mostly Green Curry Chicken over Coconut Jasmine Rice

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“another easy rachel ray fave with a few lower calories twists!”

Ingredients Nutrition


  1. In a sauce pot, combine 1 cup of the chicken broth, 4 oz of the coconut milk, and the jasmine rice.
  2. Bring to a simmer, cover, and cook for 15 to 18 minutes.
  3. Turn the heat off and keep the rice covered until ready to serve.
  4. While the coconut jasmine rice is cooking, preheat a large non-stick skillet over high heat with about 2 tblsp. of the veg. oil. Season the chicken pieces with salt and pepper. Add chicken to skillet spreading it evenly across the pan and brown the chicken on all sides, about 3-4 minutes. Remove browned chicken and reserve.
  5. Add the last tblsp of veg. oil to pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook stirring frequently, for 3 -4 minutes, or until the veggies start to wilt.
  6. To the skillet add the remaining coconut milk and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 4-5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes.
  7. Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste and adjust seasoning if necessary. Add hot sauce if you like a bit of heat.
  8. Serve over jasmine rice.

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