Thai Coconut Curry Chicken
with Chicken Thighs, Bell Pepper & Cilantro Lime Rice
Thai Coconut Curry Chicken
Tender chicken thighs simmer in a fragrant Thai-style coconut curry with sweet bell pepper, served over zesty cilantro lime rice for a creamy, vibrant dinner.
Ingredients
For 2 servings
- 1 unit Bell Pepper
- 1 unit Chicken Stock Concentrate
- 1 unit Chili Pepper
- ¼ ounce Cilantro
- 1 unit Coconut Milk
- 1 tablespoon Curry Powder
- 20 ounce Diced Chicken Thighs
- ½ cup Jasmine Rice
- 1 unit Lime
- 1 ounce Sweet Thai Chili Sauce
Additional Ingredients
- 4 teaspoon Cooking Oil
- Pepper
- Salt
- 1 teaspoon Sugar
Thai
PDF
DifficultyEasy
Prep Time10m
Total Time30m
Calories850
Protein59g
Carbs64g
Fat38g
Tags:
Protein SmartMass Gain Friendly
Swaps and substitutions
For a lighter take, use chicken breast instead of thighs, or swap in tofu or chickpeas for a meatless version while keeping the curry flavors. If avoiding tree nuts or dairy concerns, this dish already relies on coconut milk; choose a nut-free chili sauce if needed.
What to serve with it
Serve with extra jasmine rice or warm naan to soak up the coconut curry, plus a crisp cucumber salad or steamed greens for balance. A squeeze of lime and extra cilantro on top adds freshness and keeps the dish lively.
