Thai Coconut Curry Chicken
with Dark Meat Chicken, Bell Pepper & Zesty Rice
Thai Coconut Curry Chicken
Tender dark meat chicken simmers in a fragrant coconut curry with sweet bell pepper, served over zesty rice for a comforting Thai-inspired 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 Skinless Dark Meat Chicken
- ½ cup Jasmine Rice
- 1 unit Lime
- 1 ounce Sweet Thai Chili Sauce
Additional Ingredients
- Cooking Oil
- Pepper
- Salt
- Sugar
Thai
PDF
DifficultyEasy
Prep Time10m
Total Time30m
Calories850
Protein59g
Carbs64g
Fat38g
Tags:
Protein SmartMass Gain Friendly
Swaps and substitutions
For a lighter or dairy-free-leaning version, keep the coconut base and use chicken breast instead of dark meat chicken if you prefer less richness. If heat is a concern, leave out the chili pepper; for cilantro-averse diners, finish with extra lime instead.
What to serve with it
Serve with extra steamed jasmine rice or a simple cucumber salad to balance the rich coconut curry and add freshness. A limey slaw or quick pickled vegetables also works well for a brighter, more complete plate.
