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.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Small pot

SENSARTE Nonstick Saucepan with Lid, 1.5 Quarts Small Pot with Swiss Granite Coating, Stay-cool Handle, Multipurpose Handy Sauce Pot Small Kitchen Cooking Pot, Induction Comptable, PFOA FreeView on AmazonCuisinart 1.5 Quart Sauce Pan with Cover, Stainless Steel Pot with Lid, Small Kitchen Pots, Dishwasher Safe, Compatible with Induction, Electric, Gas Cooktops, Oven Safe Saucepan, Cool Grip HandlesView on AmazonCuisinart 8919-14 Professional Series 1-Quart Saucepan with Cover, Stainless Steel, Mirror FinishView on Amazon

Paper Towel

Scott Paper Towels, Choose-A-Sheet, 6 Double Rolls = 12 Regular Rolls (108 Sheets Per Roll)View on AmazonBounty Quick-Size Paper Towels, White, 8 Family Triple Rolls = 27 Regular RollsView on AmazonAmazon Basics 2-Ply Flex-Sheets Paper Towels, 12 Basics Rolls = 40 Regular Rolls, Everyday Value with 150 Sheets per Roll, Packaging May VaryView on Amazon

Zester

Deiss PRO Lemon Zester & Heavy Duty Cheese Grater & Vegetable Grater - Parmesan Cheese Lemon, Garlic, Nutmeg, Chocolate, Fruits, Vegetables, Ginger Grater - Cheese Shredder & Stainless Steel GraterView on AmazonMicroplane Premium Classic Series Zester 18/8, Black - Lemon Zester & Cheese Grater & Vegetable Grater - Citrus, Parmesan Cheese, Garlic, Ginger, Nutmeg, Chocolate - Stainless Steel GraterView on AmazonOXO Good Grips Etched Zester and GraterView on Amazon

Medium Pan

CAROTE Non Stick Frying Pan Skillet, Omelet Pan, Healthy Non Toxic Granite Chef Pan, Induction Compatible Egg Frying Pan with Heat-Resistant Handle, PFOA-Free,Cream White, 8"View on AmazonSENSARTE Nonstick Frying Pan Skillet, Swiss Granite Coating Omelette Pan, Healthy Stone Cookware Chef's Pan, PFOA Free (9.5 Inch)View on AmazonESLITE LIFE Nonstick Ceramic Frying Pan Skillet, Non-Toxic Egg Omelette Kitchen Cooking Pans Compatible with All Stovetops (Gas, Electric & Induction), PTFE & PFOA Free (White, 8'')View on Amazon

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.