Thai-Inspired Chicken Coconut Curry with Jasmine Rice
Succulent chicken pieces simmered in a fragrant coconut curry sauce with bell peppers and basil, served over fluffy jasmine rice. This thai-inspired curry ready in about 35 minutes pairs can coconut milk, red curry paste, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 1-inch cubes boneless chicken breast
- 1 medium, sliced into strips red bell pepper
- 1 medium, sliced into strips yellow bell pepper
- 1 14-oz can coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 tbsp vegetable oil
- 1/4 cup fresh Thai basil leaves
- 1 cup jasmine rice
- 1 1/2 cups water
- for serving lime wedges
Instructions
- Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice with 1 1/2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
- Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb cubed boneless chicken breast and cook for 5-6 minutes, stirring occasionally, until chicken is browned and cooked through.
- Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute until fragrant.
- Step 4: Pour in 1 14-oz can coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar. Stir to combine and bring to a simmer.
- Step 5: Add 1 sliced red bell pepper and 1 sliced yellow bell pepper to the curry. Simmer for 7-8 minutes until vegetables are tender-crisp and sauce thickens slightly.
- Step 6: Remove skillet from heat and stir in 1/4 cup fresh Thai basil leaves until wilted.
- Step 7: Serve curry hot over the cooked jasmine rice with lime wedges on the side for squeezing.
Frequently asked questions
How long does Thai-Inspired Chicken Coconut Curry with Jasmine Rice take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Thai-Inspired Chicken Coconut Curry with Jasmine Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep can coconut milk from drying out.
Can I substitute ingredients in Thai-Inspired Chicken Coconut Curry with Jasmine Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Thai-Inspired Chicken Coconut Curry with Jasmine Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Thai-Inspired Chicken Coconut Curry with Jasmine Rice?
Thai curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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