Spicy Coconut Red Curry Chicken
with Bell Pepper, Cilantro & Lime Rice
- Tree Nuts
- Milk
This fragrant Thai-inspired meal stars tender chicken in a luscious red curry sauce with creamy coconut milk and aromatic spices. Colorful bell pepper adds crunch while lime zestākissed jasmine rice provides the perfect base. Fresh cilantro tops this easy weeknight dinner that tastes like youāve been cooking all day!
Ingredients
1 unit
Green Bell Pepper
2 ounce
Thai Red Curry Paste
Ā½ unit
Tomato Paste
1 unit
Onion
1 unit
Chicken Stock Concentrate
1 unit
Coconut Milk
(Contains: Tree Nuts)
12 ounce
Chicken Cutlets
1 unit
Lime
Ā¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
Ā¼ ounce
Cilantro
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
In a small pot, combine rice, 1Ā¼ cups water (2Ā¼ 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.
-
While rice cooks, halve, peel, and thinly slice onion. Core, deseed, and thinly slice bell pepper crosswise into strips. Zest and quarter lime. Roughly chop cilantro.
-
Pat chicken* dry with paper towels; season all over with salt and pepper.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.
-
Turn off heat; transfer chicken to a cutting board. Once cool enough to handle, cut chicken into bite-size pieces. Set aside until ready to use in Step 5.
-
Heat a large drizzle of oil in pan used for chicken over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until browned and slightly softened, 2-3 minutes. Season with salt and pepper.
-
Add red curry paste and half the tomato paste (all for 4 servings). Cook, stirring constantly, until mixture is fragrant, 30-60 seconds.
-
Thoroughly shake coconut milk in container before opening.
-
To pan with veggies, add coconut milk, garlic powder, stock concentrate, ā cup water, 1 tsp sugar, and a squeeze of lime juice (ā cup water and 2 tsp sugar for 4 servings). Stir to combine; bring to a simmer, then reduce heat to medium low. Cook, stirring occasionally, until sauce has thickened, 2-3 minutes.
-
Add chicken, half the cilantro, and 1 TBSP butter (2 TBSP for 4); stir to combine.
-
Turn off heat; season with salt and add another squeeze of lime juice if desired. TIP: If sauce seems too thick, add a splash of water.
- Fluff rice with a fork; stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.
-
Divide rice between shallow bowls. Top with chicken curry and remaining cilantro. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Mar 2026- Flavor:Ā Many loved the complex, delicious taste, though some found it milder than expected. Consider adding extra curry paste or spices for more kick š¶ļø.
- Ease of prep:Ā Simple to make and fun to cook together. Some suggest dicing veggies finely and cooking them before the chicken for softer texture.
- Suggestions:Ā Try using vegetable oil instead of olive oil. Adding crushed red pepper, sriracha, or a hot pepper can boost the spice level.
- Portions:Ā A few noted needing more rice to balance the curry amount. Consider increasing the rice portion slightly when preparing.
- Protein:Ā Some prefer whole chicken breasts over cutlets. Dark meat could add flavor and tenderness to the dish.
