Creamy Red Curry Chicken with Coconut Lime Rice

This fragrant Thai-inspired dish brings together tender chicken, colorful bell pepper and a luscious red curry sauce made with creamy coconut milk and aromatic spices. The sauce is perfectly balanced with a hint of heat and a touch of sweetness, creating a comforting yet exciting weeknight dinner.

Serve the curry over jasmine rice kissed with fresh lime zest and topped with bright cilantro. Every bite is a burst of flavor that tastes like it simmered for hours, but comes together in just over 30 minutes.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

2 ounce Thai Red Curry PasteView ingredient guideLike ingredientDislike ingredient

0.5 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. 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, halve, peel and thinly slice onion. Core, deseed and thinly slice bell pepper crosswise into strips. Zest and quarter lime. Roughly chop cilantro.
3. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer chicken to a cutting board. Once cool enough to handle, cut chicken into bite-size pieces. Set aside until ready to use in Step 5.
4. Heat a large drizzle of oil in pan used for chicken over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until browned and slightly softened, 2-3 minutes. Season with salt and pepper. Add red curry paste and half the tomato paste (all for 4 servings). Cook, stirring constantly, until mixture is fragrant, 30-60 seconds.
5. Thoroughly shake coconut milk in container before opening. To pan with veggies, add coconut milk, garlic powder, stock concentrate, ⅓ cup water, 1 tsp sugar and a squeeze of lime juice (⅔ cup water and 2 tsp sugar for 4 servings). Stir to combine; bring to a simmer, then reduce heat to medium low. Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. Add chicken, half the cilantro and 1 TBSP butter (2 TBSP for 4); stir to combine. Turn off heat; season with salt and add another squeeze of lime juice if desired. TIP: If sauce seems too thick, add a splash of water.
6. Fluff rice with a fork; stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Divide rice between shallow bowls. Top with chicken curry and remaining cilantro. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

Is this dish very spicy?

It has a moderate level of heat from the red curry paste. You can reduce the amount of curry paste for a milder flavor or add more for extra spice.

Can I make this dairy-free?

Yes, simply substitute the butter with a dairy-free alternative like coconut oil or vegan butter.