Thai Coconut Curry Chicken
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Thai Coconut Curry Chicken

Thai Coconut Curry Chicken

with Chicken Thighs & Cilantro Lime Rice

Think a restaurant-worthy curry is out of your homemade dinner grasp? Think again. Here, diced chicken thighs 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, and the veggies are tender, spoon everything over fluffy cilantro-lime rice and sprinkle with fresh cilantro and chili flakes. All that in just 30 minutes—talk about a game-changing dinner!

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

½ cup

Jasmine Rice

1 unit

Bell Pepper

1 unit


¼ ounce


1 unit

Chili Pepper

10 ounce

Diced Chicken Thighs

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

Cooking Oil

1 teaspoon



Nutrition Values

/ per serving
Calories690 kcal
Fat32 g
Saturated Fat17 g
Carbohydrate67 g
Sugar13 g
Dietary Fiber3 g
Protein34 g
Cholesterol135 mg
Sodium450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Paper Towel
Medium Pan


Cook Rice

• 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 produce. • Core, deseed, and dice bell pepper into 1-inch pieces. Zest and quarter lime. Mince cilantro. Thinly slice chili. • Place chicken* on a plate; pat dry with paper towels.

Cook Bell Pepper

• 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.

Cook Chicken

• 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.

Simmer Sauce

• Thoroughly shake coconut milk in container before opening. • Stir 2⁄3 cup coconut milk (1 1⁄3 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. (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 if desired. Turn off heat.

Finish & Serve

• Fluff rice with a fork; stir in lime 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 on the side.

Chicken is fully cooked when internal temperature reaches 165°.