Thai Coconut Curry Chicken

Overview

This recipe proves that flavorful, homemade curry can be just as easy as a weeknight stir-fry. Chicken breast strips and bell peppers are seared and then simmered in a rich coconut milk curry spiked with sweet Thai chili sauce and lime. Once thickened, the curry is ladled over fluffy jasmine rice with lime zest and fresh cilantro for a vibrant finish.

Inspired by our original HelloFresh meal kit experience, this one remains a favorite in our dinner rotation.

• Serves: 6
• Prep Time: ~10 minutes
• Cook Time: ~30 minutes

Estimated Calories & Sources

Ingredient	Quantity	Calories	Source
Chicken Breast (cooked)	30 oz	1,400 kcal	FatSecret
Jasmine Rice (dry)	1.5 cups (~10.5 oz)	1,050 kcal	FatSecret
Sweet Thai Chili Sauce	3 oz (~6 tbsp)	240 kcal	FatSecret
Coconut Milk (unsweetened)	2 cups	880 kcal	FatSecret
Chicken Stock Concentrate	5.5 oz	~80 kcal	[Estimated]
Butter	3 tbsp	306 kcal	FatSecret
Sugar	3 tsp	48 kcal	FatSecret
Vegetable Oil	2 tbsp (est.)	240 kcal	FatSecret
Bell Peppers	3 medium (~18 oz)	90 kcal	FatSecret
Cilantro	¾ oz	4 kcal	FatSecret
Limes	3 whole	60 kcal	FatSecret
Chili Peppers	3 small	18 kcal	FatSecret
Total (6 servings)		4,416 kcal
Per Serving		~736 kcal

Ingredients

Produce

• 3 Bell Peppers (sliced into strips)
• ¾ oz Cilantro (minced)
• 3 Chili Peppers (thinly sliced)
• 3 Limes (zested and quartered)

Pantry

• 1.5 cups Jasmine Rice
• 5.5 oz Chicken Stock or 1 concentrate
• 3 oz Sweet Thai Chili Sauce
• 3 tbsp Butter
• 3 tsp Sugar
• Vegetable Oil
• Salt & Pepper

Dairy

• 2 cups Coconut Milk (unsweetened)

Protein

• 30 oz Chicken Breast Strips

Instructions

Step 1: Cook the Rice

In a small pot, combine:

• 1.5 cups jasmine rice
• ¾ cup water (1½ cups for 4 servings)
• Pinch of salt

Bring to a boil, then cover and reduce to a low simmer. Cook for 15–18 minutes until tender. Remove from heat and keep covered until ready to serve.

Step 2: Prep the Ingredients

While rice cooks:

• Wash and dry produce
• Dice bell peppers into 1" pieces
• Zest and quarter the limes
• Mince cilantro
• Thinly slice chili peppers
• Pat chicken dry with paper towels

Step 3: Sauté the Peppers

Heat a large drizzle of oil in a pan over medium-high heat.
Add bell peppers and a pinch of salt.
Cook for ~5 minutes, stirring occasionally.

Step 4: Brown the Chicken

To the same pan, add:

• Chicken breast strips
• Another drizzle of oil
• Big pinch of salt

Cook for 3–4 minutes until lightly browned (they’ll finish cooking later).
Stir in half the curry powder (or all for larger servings), and cook for 1 minute.

Step 5: Make the Curry

Shake the coconut milk before opening.
Stir into the pan:

• ⅔ cup coconut milk (1⅓ cups for 4 servings)
• Thai chili sauce
• Chicken stock concentrate
• Juice from half a lime
• 1 tsp sugar (2 tsp for 4 servings)

Simmer over medium-low for 4–6 minutes until the sauce thickens, peppers are tender, and chicken is cooked through.
Season to taste with salt and additional lime juice if desired.

Step 6: Finish & Serve

Fluff rice with a fork and stir in:

• Lime zest
• Half the cilantro
• 1 tbsp butter (2 tbsp for 4 servings)
• Salt & pepper

Serve rice in bowls, top with curry chicken, remaining cilantro, and a pinch of chili. Add lime wedges on the side.

Poultry Safety Tip: Chicken is fully cooked when it reaches an internal temperature of 165°F.