5-Star Thai Coconut Curry Chicken – Easy & Delicious Dinner
Tender chicken and bell pepper simmered in a creamy coconut curry sauce with Thai sweet chili, fresh lime, and cilantro, served over fragrant jasmine rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-inspired
Ingredients
1/2 cup jasmine rice
3/4 cup water
1 bell pepper
1 lime
1/4 ounce fresh cilantro
1 chili pepper
10 ounces chicken breast strips
1 tablespoon curry powder
2/3 cup coconut milk
1 ounce sweet Thai chili sauce
1 chicken stock concentrate
1 teaspoon sugar
1 tablespoon butter
Cooking oil
Salt, to taste
Black pepper, to taste
Instructions
1. Cook jasmine rice with water and salt for 15-18 minutes.
2. Dice bell pepper, zest and quarter lime, mince cilantro, and slice chili.
3. Pat chicken dry.
4. Cook bell pepper in oil for 5 minutes.
5. Add chicken, oil, and salt; cook until lightly browned.
6. Stir in curry powder and cook for 1 minute.
7. Add coconut milk, chili sauce, stock concentrate, lime juice, and sugar.
8. Simmer 4-6 minutes until sauce thickens and chicken is cooked through.
9. Fluff rice with lime zest, cilantro, and butter.
10. Serve curry over jasmine rice and garnish with cilantro and chili.
Notes
Adjust lime juice and chili to taste.
Cook chicken to 165°F internally.
Refrigerate leftovers promptly and use within 3-4 days.
Store rice and curry separately when possible.
Find it online: https://elitesrecipes.com/thai-coconut-curry-chicken/