Thai Coconut Curry Chicken
with Bell Pepper & Cilantro Lime Rice
- Tree Nuts
- Milk
This recipe is proof that a flavorful homemade curry can be just as easy as whipping up a grilled cheese or stir-fry for dinner. Chicken breast and bell pepper strips are seared until browned, then simmered in a creamy, dreamy coconut milk curry with Thai chili sauce and lime juice. Once the curry is thickened, the chicken is full of flavor, and the veggies are tender, it’s time to spoon everything over fluffy cilantro-lime rice and sprinkle with fresh cilantro and chili flakes for good measure. You can have all that in just 30 minutes—talk about game-changing dinner!
Ingredients
½ cup
Jasmine Rice
1 unit
Bell Pepper
1 unit
Lime
¼ ounce
Cilantro
1 unit
Chili Pepper
10 ounce
Chicken Breast Strips
1 tablespoon
Curry Powder
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 ounce
Sweet Thai Chili Sauce
1 unit
Chicken Stock Concentrate
Not included in your delivery
4 teaspoon
Vegetable Oil
1 teaspoon
Sugar
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many love the sweet, creamy coconut curry taste, though some find it too sweet or bland and suggest using all the curry powder for deeper flavor.
- Ease of prep: Quick and simple to prepare in about 30 minutes, though some found the coconut milk solidified and difficult to use.
- Suggestions: Skip the sugar if you prefer less sweetness, add extra vegetables like broccoli or carrots, and use more coconut milk for a saucier curry.
- Portions: Rice portions feel small for most customers; many recommend using ¾ cup rice instead of the suggested amount for better satisfaction.
- Chicken quality: Dark meat chicken often contains excess fat and gristle that needs trimming; many prefer chicken breast as an alternative.
Reviews from our home cooks
This was my favorite dish so far. Not spicy, good smooth curry flavor and cilantro lime rice. Yellow curry in Thai and Chinese are all time favorites and this one met the mark. I did modify the ingredients, added a bunch of sliced sweet yellow onion to the pepper and chicken sautée and discarded anything spicy, except the curry, which wasn't spicy at all. The coconut milk made for a light and smooth flavor profile. Will definitely order again.
Love this recipe! It is one of our favorites and we order it often. It is quick and easy to make and very delicious. We did not add any lime zest, cilantro or butter to the rice as we prefer the sauce flavoring it. However, instead of the cilantro being used in the rice or as a topping, I added it all to the sauce as it heated. Omitted the chili pepper as the dish has a lot of heat anyway from the Thai Chili Sauce and curry powder. Highly recommend this.
This was amazing! This is a new favorite for us! The flavors were perfect...it was perfectly spicy, and the curry had some sweetness but still savory; the lime juice's acid was the perfect foil for the sugar. The rice was fantastic too! The combo of lime zest & cilantro (with the added butter) was such a complement to the spicy & creamy chicken/bell pepper mixture.
This was so so so good. The rice with lime zest and cilantro, who knew it transformed that rice into something completely different, a burst of freshness from the lime zest and an almost spiciness from the cilantro wow it was good. The curry was the perfect blance of sweet and spicy.
A Fam Fave! HUGE fans of Thai Yellow Curry but this dish turned us on to Cilantro Lime Rice...YUMMMM. Love how the rice can be substituted with Riced Cauliflower without ruining the dish. Def an added bonus seeing as how it's seriously lacking a proper portion of veggies as is. SO YUMMY.
Unbelievable! Another amazing meal! The portions are perfect. I would waste so much food always making more than necessary. So many recipes ask for a certain spice you can only buy in an expensive container and never use again. The Thai curry sauce was so good. Rice was perfect! How do you do this!! My rice was always soggy and rice in the meal was perfect consistency. The cilantro added that extra pizzazz to a great meal.
LOVE this!! The curry has a warm spice and the lime, cilantro rice is a nice compliment. I have to make myself portion it as I could eat it all. Keep offering it!!
A fascinating experience! I've never had Thai food before. The lime cilantro rice was especially good and blended perfectly with the chicken curry. A bit spicier than what I'm used to, but it was still VERY tasty.
I think it turned out delicious when I made it, with a couple of additions! I added an onion and 3-4 cloves of garlic. I also seasoned the chicken with curry powder, salt, garlic, onion powder, turmeric and paprika, and a little lemon juice before sauteing it. I think the sauce was already sweet and did not need additional sugar. The coconut milk could have been thinned out with water for a more soupy, curry consistency. And the remainder of the coconut milk could have been added to the rice.
I liked the Coconut Chicken Curry recipe I ordered better. This Thai recipe was not as good. I think the taste of the sweet Thai chili sauce might have ruined it. The other recipe was creamier.
