30-Minute Thai Coconut Curry Chicken with Cilantro Lime Rice

This Thai-inspired coconut curry chicken is proof that a homemade curry can be as quick and easy as a weeknight stir-fry. Juicy chicken breast strips and colorful bell pepper are seared until golden, then simmered in a luscious coconut milk sauce with Thai chili sauce and a squeeze of lime. The result is a rich, aromatic curry that coats every bite.

Serve it over fluffy jasmine rice tossed with fresh cilantro and lime zest for a bright, fragrant finish. With just 30 minutes from start to finish, this dish brings bold Thai flavors to your table any night of the week.

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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

5.07 ounce 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’ll 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 coconut milk, chili sauce, stock concentrate, juice from half the lime and 1 tsp sugar (2 tsp for 4 servings) 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 chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until thighs are cooked through.

What can I substitute for Thai chili sauce?

You can use sriracha or another sweet chili sauce. Adjust the amount to taste.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Double-check labels on stock concentrate and chili sauce to be sure.