Quick Thai Coconut Curry Chicken with Cilantro Lime Rice

This Thai coconut curry chicken is proof that a homemade curry can be as quick and easy as a grilled cheese or stir-fry. Tender chicken breast strips and bell pepper are seared until golden, then simmered in a creamy coconut milk sauce with Thai chili sauce and lime juice. The result is a rich, flavorful curry that comes together in just 30 minutes.

Serve it over fluffy cilantro lime rice for a complete meal that’s both satisfying and impressive. Garnish with fresh cilantro and chili flakes for a pop of color and heat. It’s the perfect weeknight dinner when you want something delicious without spending hours in the kitchen.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

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. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry all produce. Core, deseed and dice bell pepper into 1-inch pieces. Zest and quarter lime. Mince cilantro. Thinly slice chili. Pat chicken dry with paper towels.
3. 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.
4. 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 will finish cooking in the next step). Stir in half the curry powder (all for 4 servings); cook for 1 minute.
5. Thoroughly shake coconut milk in container before opening. Stir ⅔ cup coconut milk (1⅓ 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. 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. Taste and season with salt and more lime juice if desired. Turn off heat.
6. Fluff rice with a fork; stir in lime zest, half the cilantro and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. 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.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but adjust the cooking time and water amount according to package directions, as brown rice takes longer to cook.

Can I make this curry dairy-free?

Absolutely. Simply omit the butter or use a dairy-free alternative like coconut oil or vegan butter.

How do I store leftovers?

Store the curry and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.