Creamy Coconut Chicken and Eggplant Curry with Cilantro Lime Rice

This creamy coconut chicken and eggplant curry is the perfect weeknight dinner when you crave something rich, comforting and full of flavor. Tender chunks of chicken and silky eggplant simmer in a luscious coconut curry sauce with a hint of sweet chili heat. The zesty cilantro lime rice on the side adds a bright, fresh contrast that ties everything together beautifully.

Best of all, this dish comes together in just 30 minutes, making it an ideal choice for busy evenings. The combination of aromatic curry powder, creamy coconut milk and tangy lime creates a balanced, satisfying meal that will transport your taste buds to Southeast Asia. Serve it in shallow bowls for a stunning presentation that’s sure to impress.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Organic Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit EggplantView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ 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 produce. Trim ends off eggplant; dice into ½-inch pieces. Core, deseed and dice bell pepper into ½-inch pieces. Zest and quarter lime. Mince cilantro.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add eggplant, bell pepper and a big pinch of salt; cook, stirring occasionally, until veggies are beginning to soften, 4-6 minutes. TIP: If pan looks dry, add another drizzle of oil. Turn off heat; transfer veggies to a plate. Wipe out pan.
4. Open package of chicken* and drain off any excess liquid. Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add chicken and a big pinch of salt. Cook, stirring occasionally, until lightly browned, 3-4 minutes. Stir in half the curry powder (all for 4 servings); cook until fragrant, 1 minute. (The chicken will finish cooking in the next step.)
5. Thoroughly shake coconut milk in container before opening. Stir eggplant mixture, coconut milk, chili sauce, stock concentrate, 1 tsp sugar (2 tsp for 4 servings) and juice from half the lime into pan with chicken. Bring to a simmer, then reduce heat to medium low. Simmer until sauce has thickened, veggies are tender and chicken is cooked through, 4-6 minutes. TIP: If sauce becomes too thick, add a splash of water. Taste and season with salt and more lime juice if desired. Remove from 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 and coconut curry between shallow bowls in separate sections. Garnish with remaining cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work great in this recipe. Just adjust cooking time as needed to ensure they are cooked through.

Can I make this curry dairy-free?

Absolutely! Simply omit the butter or use a dairy-free alternative. The coconut milk already provides plenty of creaminess.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if the sauce thickens.