Thai Coconut Curry Halloumi
with Cilantro Lime Rice
- Milk
- Tree Nuts
Think a restaurant-worthy curry is out of your homemade dinner grasp? Think again. Here, 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, and the veggies are tender, spoon everything over fluffy cilantro-lemon-lime rice and sprinkle with fresh cilantro and chili flakes. All that in just 30 minutes—talk about game-changing dinner!
Ingredients
¾ cup
Jasmine Rice
1 unit
Bell Pepper
1 unit
Lime
¼ ounce
Cilantro
1 unit
Chili Pepper
6 ounce
Grilling Cheese
(Contains: Milk)
1 tablespoon
Curry Powder
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 ounce
Sweet Thai Chili Sauce
1 unit
Chicken Stock Concentrate
1 unit
Lemon
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 1 ¼ cups water (2 ¼ 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. Zest and quarter lemon. 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, 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 for 1 minute.
• Thoroughly shake coconut milk in container before opening. • Stir ⅔ cup coconut milk (1 ⅓ cups for 4 servings), chili sauce, stock concentrate, juice from half the lime or lemon, 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 and/or lemon juice if desired. Turn off heat.
• Fluff rice with a fork; stir in lime zest, lemon 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 or remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found it deliciously balanced; others thought it was too sweet and lacked curry depth.
- Ease of prep: Instructions for cooking the halloumi were missing, causing confusion for some cooks.
- Suggestions: Consider adding extra curry powder or paste for a bolder flavor. Adjust sweetness to taste.
- Protein options: Halloumi worked well for most; tofu could be an excellent alternative for a vegetarian version.
Reviews from our home cooks
The sweet chili sauce gave the meal an odd flavor and made it way too sweet, overpowering the actual curry flavor. Thankfully we have curry paste on hand and were able to salvage the meal. The halloumi was great; however there were no cooking instructions for it despite looking on the recipe card, in the app and online.
When substituting a tofu OR halloumi, PLEASE also substitute any meat flavored stock, too. This is the second dish I've substituted out meat for a veggie friendly protein so that my daughter (who does NOT eat meat) could enjoy it. Sadly, the stock was chicken stock SO i left it out of the recipe. Perhaps stock would have helped with the flavor. At any rate, it was not that flavorful which was disappointing.
Halloumi flattened a lot as if melting but held on. Delicious!
Really good but the halloumi was a little weird, would have been amazing with tofu
It could have been less sweet and more spicy. Happy that I could have it with grilling cheese instead of chicken.
Great flavor but tiny bell pepper and spoiled cilantro. Plus there were no instructions for using the grilling cheese instead of the chicken. Lots of rice but should have been more veggies.
