with Cilantro Lime Rice
Think a restaurant-worthy curry is out of your homemade dinner wheelhouse? Think again. For this version, chicken breast and bell pepper strips are seared until browned, then simmered in a creamy, dreamy coconut milk curry with Thai chili sauce and lime juice. Once the curry is thickened, the chicken is full of flavor, and the veggies are tender, it’s time to spoon everything over fluffy cilantro-lime rice and sprinkle with fresh cilantro and chili flakes for good measure. You can have all that in just 30 minutes—talk about game-changing dinner!
Allergens
Utensils
Jasmine Rice
0.5 cup
Bell Pepper
1 unit
Lime
1 unit
Cilantro
0.25 ounce
Chili Pepper
1 unit
Chicken Breast Strips
10 ounce
Curry Powder
1 tablespoon
Coconut Milk
1 unit
Sweet Thai Chili Sauce
1 ounce
Chicken Stock Concentrate
1 unit
Vegetable Oil
4 teaspoon
Sugar
1 teaspoon
Butter
1 tablespoon
Salt
Pepper
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry all produce. • Core, deseed, and dice bell pepper into 1-inch pieces. Zest and quarter lime. Mince cilantro. Thinly slice chili. • Pat chicken* dry with paper towels.
• Heat a large drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add bell pepper and a big pinch of salt. Cook, stirring occasionally, 5 minutes.
• Add chicken, another large drizzle of oil, and a big pinch of salt to pan with bell pepper. Cook, stirring occasionally, until chicken is lightly browned, 3-4 minutes (it’ll finish cooking in the next step). • Stir in half the curry powder (all for 4 servings); cook for 1 minute.
• Thoroughly shake coconut milk in container before opening. • Stir 2⁄3 cup coconut milk (11⁄3 cups for 4 servings), chili sauce, stock concentrate, juice from half the lime, and 1 tsp sugar (2 tsp for 4) into pan with chicken mixture. Bring to a simmer, then reduce heat to medium low. Simmer until sauce is thickened, bell pepper is tender, and chicken is cooked through, 4-6 minutes. • Taste and season with salt and more lime juice if desired. Turn off heat.
• Fluff rice with a fork; stir in lime zest, half the cilantro, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between shallow bowls and top with coconut curry chicken, remaining cilantro, and a pinch of chili if desired. Serve with any remaining lime wedges on the side.
710
kcal
Calories
36
g
Fat
15
g
Saturated Fat
66
g
Carbohydrate
15
g
Sugar
3
g
Dietary Fiber
32
g
Protein
115
mg
Cholesterol
670
mg
Sodium
with Chicken Thighs & Cilantro Lime Brown Rice
with Chicken Thighs, Bell Pepper & Cilantro Lime Rice
with Chicken Thighs, Bell Pepper & Cilantro Lime Rice
with Chicken Thighs, Bell Pepper & Cilantro Lime Rice
with Chicken Thighs, Bell Pepper & Cilantro Lime Rice
with Chicken Thighs, Bell Pepper & Cilantro Lime Rice
