Spicy Coconut Curry Chicken with Carrot Rice

This creamy, aromatic coconut curry is a weeknight dream. Tender chicken breast strips are simmered in a spicy, sweet and savory coconut sauce, then served over fluffy rice speckled with shredded carrots. A squeeze of fresh lime and a sprinkle of cilantro add brightness to every bite.

Best of all, this dish comes together in just 25 minutes from start to finish. It’s the perfect quick dinner when you’re craving something warm, comforting and full of flavor.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the microwavable rice according to package directions. Fluff with a fork and set aside.
2. In a large skillet, melt butter over medium-high heat. Add the chopped chicken breast and season with salt and pepper. Cook until golden and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. In the same skillet, add shredded carrots and cook for 2 minutes until slightly softened.
4. Stir in the curry powder, sweet Thai chili sauce, chicken stock concentrate and sugar. Cook for 1 minute until fragrant.
5. Pour in the coconut milk and bring to a simmer. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
6. Return the chicken to the skillet and stir to coat. Simmer for 1-2 minutes until heated through.
7. Serve the curry over the cooked rice. Squeeze fresh lime juice over the top and garnish with chopped cilantro.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute with shrimp, tofu or chickpeas. Adjust cooking time accordingly.

Is this recipe gluten-free?

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

Can I make this dairy-free?

Yes, simply use a dairy-free butter substitute or omit the butter and use oil.