30-Minute Thai Coconut Curry Chicken with Cilantro Lime Rice

Think a restaurant-worthy curry is out of your homemade dinner grasp? Think again. This Thai-inspired coconut curry comes together in just 30 minutes, with tender chicken breast and bell pepper strips simmered in a creamy, dreamy coconut milk sauce spiked with Thai chili sauce and lime juice.

Once the curry thickens and the veggies are tender, spoon everything over fluffy brown rice tossed with fresh cilantro, lime and lemon zest. A sprinkle of chili flakes adds the perfect finishing touch. It’s a quick, flavor-packed dinner that will make you forget all about takeout.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.25 cup Brown RiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

0.85 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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, wash and dry produce. Core, deseed and dice bell pepper into 1-inch pieces. Zest and quarter lime. Zest and quarter lemon. Mince cilantro. Thinly slice chili.
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. Open package of chicken and drain off any excess liquid. 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 ⅔ cup coconut milk (1⅓ cups for 4 servings), chili sauce, stock concentrate, juice from half the lime or lemon and 1 tsp sugar (2 tsp for 4) into pan with chicken mixture. (Save remaining coconut milk for another use.) 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 and/or lemon juice if desired. Turn off heat.
6. Fluff rice with a fork; stir in lime zest, lemon zest and half the cilantro. Season with salt and pepper. TIP: For an extra-rich experience, stir in 1 TBSP butter (2 TBSP for 4 servings). 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 or remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use jasmine rice instead of brown rice?

Yes, you can substitute jasmine rice. Adjust cooking time and water according to package directions.

Can I make this dairy-free?

Yes, the recipe is already dairy-free. Use coconut milk and skip the optional butter.

How can I make it spicier?

Add more sliced chili pepper or a dash of cayenne pepper to the curry sauce.