Thai Coconut Curry Chicken
with Chicken Thighs & Cilantro Lime Brown Rice
Thai Coconut Curry Chicken
Tender chicken thighs simmer in creamy coconut curry, served over fragrant cilantro-lime brown rice for a bold, comforting Thai-inspired dinner.
Ingredients
For 2 servings
- 1 unit Bell Pepper
- 1.25 cup Brown Rice
- 1 unit Chicken Stock Concentrate
- 1 unit Chili Pepper
- ¼ ounce Cilantro
- 1 unit Coconut Milk
- 1 tablespoon Curry Powder
- 10 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
Calories810
Protein37g
Carbs90g
Fat34g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain Friendly
Swaps and substitutions
For a lighter or dairy-free plan, the coconut milk already fits well, but check that the Thai chili sauce and stock are free from added dairy or allergens. If you want to avoid chicken, swap in tofu or chickpeas and keep the bold curry flavors.
What to serve with it
Serve with crisp cucumber slices, steamed greens, or a simple herb salad to balance the rich coconut curry. A lime wedge and extra rice on the side help stretch the sauce and keep the meal satisfying.
