15-Min Coconut Curry Chicken & Rice
Crispy pan-fried chicken thighs glazed in a quick coconut curry sauce, served over steamed rice. Real comfort food that tastes restaurant-quality but takes just 10 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 580
- Protein
- 42g
Ingredients
- 1 lb boneless, skinless chicken thighs
- 3 tbsp coconut curry paste (red or yellow)
- ¾ cup canned coconut milk
- 1.5 cups steamed white rice
- ½ whole lime
- 2 tbsp fresh cilantro or Thai basil (chopped)
Instructions
- 1
Pat chicken thighs dry. Cut into 2-inch chunks, season with salt and pepper.
- 2
Heat oil in a large skillet over medium-high. Sear chicken 4 minutes until edges are golden.
- 3
Stir in curry paste, cook 30 seconds until fragrant. Pour in coconut milk, scraping up any brown bits.
- 4
Simmer 3 minutes, stirring occasionally, until sauce thickens and chicken is cooked through.
- 5
Squeeze lime juice over the curry. Stir in cilantro.
- 6
Divide rice between bowls, spoon curry and sauce on top. Serve hot.
Tools you’ll need
- 12-inch skillet
- cutting board
- sharp knife
- wooden spoon
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