Thai Coconut Curry Shrimp
with Bell Pepper and Cilantro Lime Rice
- Shellfish
- Tree Nuts
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!
Ingredients
½ cup
Jasmine Rice
1 unit
Bell Pepper
1 unit
Lime
¼ ounce
Cilantro
1 unit
Chili Pepper
10 ounce
Shrimp
(Contains: Shellfish)
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
Salt
Pepper
4 teaspoon
Cooking Oil
1 teaspoon
Sugar
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.
Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp for chicken.
• Thoroughly shake coconut milk in container before opening. • Stir 2/3 cup coconut milk (11/3 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.
• Fluff rice with a fork; stir in lime zest and half the cilantro (all for 4 servings). 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.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet-and-spicy taste, with the bell pepper complementing the curry nicely 🍲.
- Ease of prep: Customers found this dish fast and easy to make, never disappointing for a quick dinner.
- Suggestions: Consider adding mushrooms or green beans for more texture and nutrition. Some wanted extra sauce; try using more coconut milk.
- Portions: A few found the rice or shrimp portions small; consider increasing amounts for heartier appetites.
Reviews from our home cooks
I love the flavors, but you used to give a big box of coconut milk, and I could make it more saucy! Please go back to that. It's worth the extra calories. I added green beans and would consider adding mushrooms. Add more veggies for variety of textures and health reasons.
A favorite of ours. Love how the bell pepper compliments this dish. This is fast and delicious easy to make and never disappoints.
Great combination of flavors. Instructions to add 3/4 cup water to 1/2 cup rice is unsatisfactory. Should be 1 cup water to 1/2 cup rice. The rice was crunchy and sticky.
This tasted great but not nearly enough rice for 2 adults. We had to cook pasta for one person. Need at least .75 cups dry to yield enough.
It was good, just not enough shrimp considering how small they were
This was a sweet and spicy treat that husband and I both would select again.
Medium good but my friend liked it, not flavorful enough
