Thai Coconut Curry Chicken with Cilantro Lime Rice

Thai Coconut Curry Chicken with Cilantro Lime Rice

Think a restaurant-worthy curry is out of your homemade dinner grasp? Think again. Here, diced chicken thighs and bell pepper strips are seared until browned, then simmered in a creamy, dreamy coconut milk curry with Thai chili sauce and lime juice. Once the curry is thickened, and the veggies are tender, spoon everything over fluffy cilantro-lime rice and sprinkle with fresh cilantro and chili flakes. All that in just 30 minutes—talk about a game-changing dinner!
Allergens: Tree Nuts
Serves2CourseDinnerCook30 minsTotal Time30 minsDifficultyEasy
  • ½ cup Jasmine Rice
  • 1 unit Bell Pepper
  • 1 unit Lime
  • ¼ ounce Cilantro
  • 1 unit Chili Pepper
  • 10 ounce Chopped Chicken Breast
  • 1 tablespoon Curry Powder
  • 1 unit Coconut Milk(Contains Tree Nuts)
  • 1 ounce Sweet Thai Chili Sauce
  • 1 unit Chicken Stock Concentrate
  • 4 teaspoon Cooking Oil
  • 1 teaspoon Sugar
  1. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
  2. Keep covered off heat until ready to serve.
  3. While rice cooks, wash and dry produce.
  4. Core, deseed, and dice bell pepper into 1-inch pieces. Zest and quarter lime. Mince cilantro. Thinly slice chili.
  5. Place chicken* on a plate, pat dry with paper towels.
  6. Heat a large drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add bell pepper and a big pinch of salt. Cook, stirring occasionally, 5 minutes.
  7. Add chicken, another large drizzle of oil, and a big pinch of salt to pan with bell pepper. Cook, stirring occasionally, until chicken is lightly browned, 3-4 minutes (it’ll finish cooking in the next step).
  8. Stir in half the curry powder (all for 4 servings), cook for 1 minute. Swap in chopped chicken breast for diced chicken thighs.
  9. Thoroughly shake coconut milk in container before opening.
  10. Stir 2/3 cup coconut milk (1 1/3 cups for 4 servings), chili sauce, stock concentrate, juice from half the lime, and 1 tsp sugar (2 tsp for 4) into pan with chicken mixture. (Save remaining coconut milk for another use.) Bring to a simmer, then reduce heat to medium low. Simmer until sauce is thickened, bell pepper is tender, and chicken is cooked through, 4-6 minutes.
  11. Taste and season with salt and more lime juice if desired. Turn off heat.
  12. Fluff rice with a fork, stir in lime zest and half the cilantro. Season with salt and pepper. TIP: For an extra-rich experience, stir in 1 TBSP butter (2 TBSP for 4 servings).
  13. Divide rice between shallow bowls and top with coconut curry chicken, remaining cilantro, and a pinch of chili if desired. Serve with any remaining lime wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.

Typical values per serving

Energy2929kJ / 700kcalsFat30gSaturated Fat16gCarbohydrates64gSugars13gProtein37gFibre3gSalt0.95g

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