Coconut Curry Chicken with Basmati Rice

A fragrant and mildly spicy Thai-inspired chicken curry simmered in coconut milk with tender chicken, colorful bell peppers, and fresh aromatics, served alongside fluffy basmati rice.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 3
• Cuisine: Thai
• Difficulty: Medium
• Cost: $5.62/serving

Dietary

• Dairy-Free
• Egg-Free
• High-Protein

Tags

• quick
• savory
• spicy
• stir-fry

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 ounce fresh ginger (grated)
• 3 tablespoon Thai red curry paste
• 13.5 ounce coconut milk (full-fat)
• 1 red bell pepper (medium, thinly sliced)
• 1 yellow bell pepper (medium, thinly sliced)
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 0.5 teaspoon kosher salt
• 1 cup basmati rice
• 2 tablespoon fresh cilantro (chopped)
• 1 lime (cut into wedges)

Instructions

1. Rinse 1 cup of basmati rice thoroughly under cold water until the water runs clear. Combine with 2 cups of water and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
2. While rice cooks, heat 1 tablespoon of olive oil in a large skillet or pot over medium-high heat. Add the chicken breast pieces and cook until lightly browned on all sides, about 4-6 minutes. Remove chicken and set aside.
3. Reduce heat to medium. Add the diced yellow onion to the skillet and sauté until softened, about 3-4 minutes.
4. Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
5. Add the Thai red curry paste and cook for 1 minute, stirring constantly, to bloom the spices.
6. Pour in the full-fat coconut milk, fish sauce, and brown sugar. Add 1/2 teaspoon of kosher salt. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
7. Return the cooked chicken to the skillet along with the thinly sliced red bell pepper and yellow bell pepper. Simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
8. Serve the coconut curry chicken immediately over the fluffy basmati rice. Garnish with fresh cilantro and a lime wedge if desired.

Notes

Adjust the amount of red curry paste to your family's preferred spice level. For a milder curry, start with 2 tablespoons.

Nutrition (per serving)

• Calories: 680
• Protein: 49.5 g
• Carbohydrates: 54.1 g
• Fat: 32.7 g
• Fiber: 7.3 g
• Sodium: 1200 mg
• Saturated Fat: 25.5 g
• Sugar: 12.3 g
• Cholesterol: 105 mg