15-Min Coconut Curry Chicken Rice Bowl
Tender chicken in a fragrant coconut curry sauce, served over steamed rice with crisp greens. Ready in 15 minutes using jarred curry paste as the base.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1.25 lbs boneless, skinless chicken breasts
- 3 tbsp Thai red curry paste
- 1 can (13.5 oz) coconut milk
- 2 cups steamed white rice
- 2 cups mixed salad greens
- 1 whole lime
Instructions
- 1
Cut chicken into 1-inch bite-sized pieces. Heat oil in a large skillet over medium-high heat.
- 2
Add curry paste and cook 30 seconds until fragrant, stirring constantly to avoid burning.
- 3
Stir in chicken pieces and cook 4 minutes, turning occasionally until light golden outside.
- 4
Pour in coconut milk, stir to combine, and simmer 5 minutes until chicken is cooked through.
- 5
Squeeze half the lime into the curry. Taste and adjust salt or lime juice as needed.
- 6
Divide rice and greens between bowls. Top with curry chicken and sauce, then garnish with lime wedges.
Tools you’ll need
- large skillet (12-inch or larger)
- wooden spoon
- cutting board
- chef's knife
- bowls (2)
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