30-Minute Thai Coconut Curry Chicken with Cilantro Lime Rice

Craving the bold, aromatic flavors of Thai curry but short on time? This Thai coconut curry chicken recipe delivers all the creamy, spicy goodness in just 30 minutes. Tender chicken breast strips and colorful bell pepper are seared until golden, then simmered in a luscious coconut milk sauce infused with curry powder, sweet Thai chili sauce and fresh lime juice. The result is a rich, flavorful curry that pairs perfectly with fluffy jasmine rice.

To take it over the top, the rice is tossed with fresh cilantro, lime zest and a touch of butter for a bright, herby finish. A sprinkle of fresh cilantro and chili flakes adds the perfect pop of color and heat. Whether you’re looking for a quick weeknight dinner or a dish that rivals your favorite takeout, this Thai coconut curry chicken is sure to become a staple.

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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.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast strips?

Yes, boneless skinless chicken thighs work well. Cut them into strips and cook until browned, then proceed with the recipe. Cooking time may be slightly longer.

What can I substitute for coconut milk?

Coconut milk is key for the creamy texture and flavor. For a lighter option, you can use light coconut milk, but the sauce may be less rich. Avoid substituting with dairy milk.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Ensure your curry powder and stock concentrate are certified gluten-free if needed.