Thai Coconut Curry Chicken
with Dark Meat Chicken, Bell Pepper & Zesty Rice
Think a restaurant-worthy curry is out of your homemade dinner grasp? Think again. Here, 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 game-changing dinner!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 ounce
Sweet Thai Chili Sauce
10 ounce
Diced Skinless Dark Meat Chicken
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
½ tablespoon
Curry Powder
⅔ unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
1 unit
Bell Pepper
¼ ounce
Cilantro
1 unit
Chili Pepper
Not included in your delivery
1 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black 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 produce.
Core, deseed, and cut bell pepper into 1-inch pieces. Zest and quarter lime. Mince cilantro. Thinly slice chili.
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, until softened, 5 minutes.
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, stirring, 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. (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.
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).
Divide rice between shallow bowls and top with coconut curry chicken, remaining cilantro, and a pinch of sliced chili if desired. Serve with any remaining lime wedges on the side.
