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Curry Chicken
with red peppers & carrots and rice pilaf

Active: 30 minTotal: 40 min
20130515 chicken red curry 1.jpg?ixlib=rails 2.1

I'm so glad you all love curry as much as I do. It's such an easy way to add depth and flavor to simple healthy ingredients. You can easily double the recipe for easy freezing. Tofu and curry are also a winning combination so vegetarians will love it too.

Ingredients

Servings:
4
Metric
Rice Pilaf:
  • Onion - 1/2, diced
  • Rice - 2 cups, any type
  • Butter - 1 Tbsp
  • Chicken stock - 3 3/4 cups
Curry Chicken:
  • Skinless chicken breasts - 1 1/2 lbs
  • Onions - 1, chopped
  • Red peppers - 2, chopped
  • Carrots - 1 lb, peeled & chopped
  • Coconut milk - 1 can ((light is fine))
  • Red or yellow curry paste - 2 Tbsp
  • Chicken stock - 1 1/2 cups
  • Fish sauce - 2 Tbsp
  • Brown sugar - 1 Tbsp
  • Limes - 1
  • Basil - 2 sprigs, leaves

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Onions (for pilaf) - Dice. (Can be done up to 3 days ahead)
  2. Pilaf - If you made this with yesterday's meal, you're done. Otherwise, heat a >3 quart (2.84 liters) Dutch oven over medium-high heat. Add butter and then diced onions to melted butter with a dash of salt. Saute until softened and translucent, ~3 minutes. Add in rice with vegetable broth. Bring to a boil and then simmer until all liquid has been absorbed (~25 minutes for white rice, ~50 minutes for brown). (Can be done up to 5 days ahead)
  3. Chicken - Chop into bite-sized pieces.
  4. Onions / Red peppers / Carrots - Prep as directed. (Can be done up to 3 days ahead)

Make

  1. Pour in half a can of coconut milk and whisk in 2 tbs. (30 ml) of curry paste. Simmer for ~1 minute
  2. Add chopped onions and simmer for another ~3 minutes. Next add chicken and cook for another ~3 minutes. Add in red peppers and carrots with remainder of coconut milk, stock, fish sauce, and brown sugar. Cover and bring to a boil.
  3. Lower heat to a simmer, and cook uncovered for an additional 8 to 10 minutes.
  4. Finish curry with juice from half a lime. Season to taste with more fish sauce (if it's not salty enough), sweetener (if it's not sweet enough), curry paste (for more herb notes), or lime juice (if it's not tart enough). Add in basil leaves.
  5. Ladle heaping spoonfuls over pilaf.
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Reviews

This meal has 11 reviews

The curry was amazing! Made regular rice instead of pilaf. Will definitely make again.

By: Allison
Posted: Jul 28, 2018
Diet: Original

It was tasty and I would make it again. I added a constarch mixture to thicken the sauce up a bit because it was watery and I added more curry paste and brown sugar than the recipe called for. The sauce needed more flavor. If I make this again, I will play around with the ingredient amounts. Overall pretty good.

By: Jennifer
Posted: May 03, 2017
Diet: Original

Flavor was great...but way too soupy. The recipe for 2 is wrong. Need to modify.

By: Kate
Posted: Jan 19, 2016
Diet: Original

Excellent - tasted just like at a restaurant! We added extra curry paste.

By: Emily
Posted: Aug 14, 2014
Diet: Gluten-free

sauce broke, used light coconut milk. Flavors good, look gross.

By: Cori
Posted: Aug 06, 2014
Diet: Original

I made this for just myself, and it was delicious! I need more rice though, to eat with the leftovers...

By: Marabeth
Posted: Jul 10, 2014
Diet: Original