Thai Coconut Curry Shrimp
with Bell Pepper & Zesty 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
1 ounce
Sweet Thai Chili Sauce
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
10 ounce
Shrimp
(Contains: Shellfish)
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
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
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.
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 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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The hot honey sauce added a nice sweet-and-savory depth, though some found it bland; one reviewer tripled the sauce ingredients — stock concentrate, honey, and butter — for a much bolder result. A few felt the sauce was too watery as written.
- Ease of prep: The dish took more time than expected, and the multi-step oven process — roasting carrots twice at 425°F — left some carrots overcooked or burnt. Starting the chicken and vegetables at the same time could help streamline the process.
- Suggestions: Add 2 tablespoons of Sriracha for extra heat 🌶️, or increase the hot honey for a more pronounced flavor. Some preferred the Caesar dressing served over the chicken rather than just the broccoli.
Reviews from our home cooks
It's delicious and easy to cook. But the instructions were for cooking this with chicken instead of shrimp.
Not bad. Quick and tasty. May suggest rice cooker for those who struggle.
Great flavor but wish it had veggies in it, such as broccoli or zucchini.
All the cilantro in the bag was rotten. Fortunately we are not big cilantro fans. Otherwise, meal was delicious.
