15-Min Coconut Curry Chicken Bowl
Tender chicken seared in a fragrant coconut-curry sauce, served over steamed rice. Ready in 15 minutes with minimal cleanup.
- Total time
- 15 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
quicksatisfyingthaichickentendercreamyweeknightbowl
Ingredients
- 1 lb chicken breast, sliced thin
- 2 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- 1 tbsp fish sauce
- ½ whole lime (juiced)
- 2 cups cooked steamed white rice
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 2
Add chicken slices and sear without stirring for 2 minutes until edges turn opaque.
- 3
Stir chicken, break into bite-size pieces, and cook 2 more minutes until cooked through.
- 4
Stir in curry paste and cook 30 seconds until fragrant, then add coconut milk and fish sauce.
- 5
Simmer 2 minutes to meld flavors, then squeeze in lime juice and taste for salt.
- 6
Divide rice between bowls and spoon curry over the top. Serve hot.
Tools you’ll need
- 12-inch skillet
- cutting board
- knife
- measuring spoons
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
