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 (uncooked)	1.5 cups (285 g)	1,050 kcal	Nutritionix
Bell Peppers (raw)	3 medium (372 g)	110 kcal	FatSecret
Cilantro	0.75 oz (21 g)	5 kcal	FatSecret
Chili Peppers (fresh)	3 small (18 g)	15 kcal	FatSecret
Limes	3 whole (201 g)	60 kcal	FatSecret
Chicken Stock Concentrates	3 packets (~90 g)	120 kcal	Estimate (40 kcal/packet)
Sweet Thai Chili Sauce	3 oz (85 g)	240 kcal	Nutritionix
Coconut Milk (unsweetened)	2 cups (480 ml)	720 kcal	FatSecret
Curry Powder	3 tbsp (21 g)	60 kcal	FatSecret
Butter	3 tbsp (42 g)	300 kcal	FatSecret
Sugar	3 tsp (12 g)	50 kcal	FatSecret
Vegetable Oil (cooking)	2 tbsp (30 ml)	240 kcal	FatSecret

Total (approx): 4,370 kcal
Per serving (6 servings): ~728 kcal

Ingredients

Produce

• 3 Bell Peppers (diced into 1" pieces)
• 3/4 oz Cilantro (minced)
• 3 Chili Peppers (thinly sliced)
• 3 Limes (zested and quartered)

Pantry

• 1.5 cups Jasmine Rice
• 3 Chicken Stock Concentrates (or 16.5 oz chicken stock)
• 3 oz Sweet Thai Chili Sauce
• 3 tbsp Butter
• 3 tsp Sugar
• 3 tbsp Curry Powder
• Vegetable Oil
• Salt & Pepper

Dairy

• 2 cups Coconut Milk (unsweetened)

Protein

• 30 oz Chicken Breast Strips

Instructions

Step 1: Cook the Rice

1. In a small pot, combine:
   • 1.5 cups jasmine rice
   • 2 1/4 cups water
   • Pinch of salt
2. Bring to a boil, then cover and reduce to a low simmer.
3. Cook 15–18 minutes until tender. Remove from heat and keep covered until ready to serve.

Step 2: Prep the Ingredients

1. Wash and dry produce.
2. Dice bell peppers into 1" pieces.
3. Zest and quarter limes.
4. Mince cilantro.
5. Thinly slice chili peppers.
6. Pat chicken dry with paper towels.

Step 3: Sauté the Peppers

1. Heat a large drizzle of vegetable oil in a large pan over medium-high heat.
2. Add bell peppers and a pinch of salt.
3. Cook, stirring occasionally, for about 5 minutes until slightly softened.

Step 4: Brown the Chicken

1. To the same pan, add:
   • Chicken breast strips
   • Another drizzle of oil
   • Big pinch of salt
2. Cook 3–4 minutes until lightly browned (they will finish cooking later).
3. Stir in half the curry powder (or all for larger servings). Cook 1 minute until fragrant.

Step 5: Make the Curry

1. Shake the coconut milk well before opening.
2. Stir into the pan:
   • 2/3 cup coconut milk (use 1 1/3 cups for larger portions)
   • Sweet Thai chili sauce
   • Chicken stock concentrate
   • Juice from half a lime
   • 1 tsp sugar (2 tsp for larger servings)
3. Simmer over medium-low heat for 4–6 minutes until the sauce thickens, peppers are tender, and chicken is cooked through.
4. Season with salt and additional lime juice to taste.

Step 6: Finish & Serve

1. Fluff rice with a fork and stir in:
   • Lime zest
   • Half the cilantro
   • 1 tbsp butter (or 2 tbsp for larger portions)
   • Salt & pepper to taste
2. Divide rice into bowls.
3. Top with curry chicken and sauce.
4. Garnish with remaining cilantro, sliced chili peppers, and lime wedges.

Notes

• Swap chicken with shrimp, tofu, or chickpeas for a protein variation.
• For extra heat, add more chili peppers or a spoonful of red curry paste.
• Light coconut milk may be used for a lower-calorie option.
• Poultry Safety Tip: Chicken is fully cooked when internal temperature reaches 165°F.